Ingredients

• 1 tablespoon minced garlic
• 3 cup vegetable oil—plus,
• 1 tablespoon vegetable oil
• 2 teaspoon soy sauce
• 1 teaspoon red pepper flakes
• 1 tablespoon hoisin sauce
• 12 whole jumbo shrimp—peeled, deveined, tails left intact
• 12 square wonton wrappers
• 1 whole egg—beaten
• 12 pieces chives
• 12 sprigs cilantro, for garnish

Directions

Combine garlic, 1 tablespoon oil, soy sauce, red pepper flakes, and hoisin sauce in a medium bowl. Toss shrimp in mixture. Cover and refrigerate for 1 hour.

Place wrappers on work surface and cover with a damp kitchen towel. Working with 1 wrapper at a time, brush edges of wrapper with a beaten egg. Place a shrimp diagonally across the center and fold wrapper around shrimp. Place the chives in a bowl of hot water for 1 minute. Drain and tie 1 chive around each wonton-wrapped shrimp. Trim off excess chive. Cover with a damp kitchen towel and set aside. Repeat with remaining wrappers.

Heat the remaining 3 cups of oil in a large wok until 375 degrees. Working in batches, add wrapped shrimp and fry until golden, 1 to 2 minutes. Using a slotted spoon, remove from the oil and drain on paper towels. Garnish with cilantro and serve hot with Cilantro Lime Sauce.