Shrimp & Mango Roll Shooters

All recipes posted here are a composite of random recipes found online, in various cookbooks, taken from family, friends, neighbors and dishes/creations I have tried and/or made myself. Any similarity to people's personal or unique family recipes is purely coincidental, and no one actually owns the rights to any food combinations if you think about it. No matter how unique. Food for thought?!



INGREDIENTS:

Makes 16 pieces

1 pound Shrimp (peeled, deveined, chopped)
2 1/2 tsp Corn Starch
1 1/3 tsp Sesame Oil
1 tsp Scallions
1 1/3 oz Ginger (Minced Finely)
1 1/3 oz Bamboo Shoots (caned drained, chopped finely)
2 ea ripe mango (small dice)
1/2 tsp Sugar
1 tsp Kosher Salt
4 leaves Mint (cut into very thin slices)
16 spring roll skins (available in most supermarkets)
Canola Oil

Orange Teriyaki Sauce
8 oz Teriyaki sauce (store bought)
4 oz frozen orange concentrate (defrosted)
1 1/2 Tbsp orange zest
3 Tbsp corn starch + 3 Tbsp cold water (combine)

In a stainless sauce pot combine teriyaki sauce and orange concentrate and bring to a boil. Thicken with cornstarch mixture and add orange zest. Cool and set aside.

In an electric mixer, combine shrimp, 1 1/2 tsp corn starch, sesame oil, scallions, ginger, bamboo shoots and mix until gluten is visible (approximately 6-7 minutes on medium high speed). Remove from machine and fold in mint.

Combine 1 teaspoon corn starch with just enough water to make a thick paste. Set aside.

Lay out spring roll skin with a corner facing you and fill with 1/2 ounce of shrimp mixture. Place 3 cubes of mango on top of shrimp mixture, fold the left and right corners over the mixture then pick up the corner facing you and roll away from you (make sure to roll it as tight as you can get it). Seal with corn starch paste. Repeat step until mixture is finished. Make sure you cover the spring rolls to prevent from drying.

In a sauce pot fill halfway with canola oil and heat to 350 degrees. Place rolls and fry for approximately 3-4 minutes or until golden brown. Place on paper towels.

Serve in shot glass with orange teriyaki sauce at the bottom.