Instructions:

An original Colonel & Muoi Khuntilanont recipe

Ingredients

12 medium shrimp (about 10-12 to the pound)

12 wonton skins

4 tablespoons of nam prik kiga
4 tablespoons of chopped onion
4 tablespoons of diced tomato (discard the skin and seed pulp)

Method

Remove the heads, legs and shells, including the tails, from the shrimp, and devein them. Thread them lengthwise onto thin skewers (to straighten them out).

Combine the nam prik, onion and tomato.

Lay a wonton skin on your work surface. Place half a tablespoon of the mix on the skin, add a shrimp, a second half tablespoon of mix, and wrap in the skin, pinching it closed.

Repeat for the other shrimp.

The uncooked shrimp rolls are now delivered to the table with a small pot, such as a fondue pot, of cooking oil, and the diners dip shrimp into the oil and deep fry them to their tastes before eating (a small charcoal burner and a small wok is used in Thailand).