1 Tablespoon minced garlic
3 cup vegetable oil
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
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 F. 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.