Frizzled Shrimp with Chipotle Aioli - Fiery Foods & Barbecue Central
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Cooking tools:
- Blender
- Pastry brush
- Serving bowl
- Pot
- Stove
- Slotted spoon
- Paper towel
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 2 chipotle chiles, soaked in hot water for an hour
- ½ teaspoon grated ginger
- 1/4 teaspoon minced garlic
- 1 tablespoon barbecue sauce
- ½ teaspoon ground cumin
- 4 egg yolks
- 2 cups vegetable oil
- 16 shrimp, peeled and deveined with tails on
- Salt
- pepper
- 16 pieces filo dough, cut 12 inches long and 1 inch wide
- 1 egg, beaten
- Vegetable oil for deep frying
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