Goong Sarong (Shrimp in Blankets)

Step 1

Pat each shrimp dry with a paper towel by pressing gently from head to tail, removing as much moisture as possible so the wonton wrapper will stick.

Step 2

Place one shrimp diagonally across the center of a wonton wrapper so the shrimp's tail sticks out one corner.

Step 3

Fold the bottom corner of the wrapper up and over the shrimp, then fold the left and right corners inward, wrapping the shrimp snugly like a small burrito.

Step 4

Dip your finger in water and wet the top corner of the wrapper, then fold it down and press gently to seal, leaving the shrimp's tail exposed.

Step 5

Repeat wrapping with the remaining 11 shrimp and wonton wrappers, arranging them on a plate as you finish.

Step 6

Pour 3 cups of neutral oil into a medium heavy-bottomed pot and heat over medium-high heat until a wooden chopstick or skewer dipped in the oil produces steady tiny bubbles immediately, about 5 minutes.

Step 7

Working in batches of 4, carefully lower the wrapped shrimp into the hot oil, tail-side up, using tongs or chopsticks.

Step 8

Fry without moving them for 90 seconds until the visible wrapper turns the color of pale honey, then flip each shrimp with tongs.

Step 9

Fry the second side for 60 seconds until the whole wrapper is golden-brown, then lift onto a paper-towel-lined plate to drain.

Step 10

Repeat frying the remaining two batches in the same way until all 12 shrimp are cooked and drained.

Step 11

In a small bowl, whisk together the 3 tablespoons fish sauce, 2 tablespoons palm sugar, and 1 tablespoon lime juice until the sugar dissolves completely.

Step 12

Add the sliced chili (or red pepper flakes) to the glaze and stir once.

Step 13

Arrange the drained fried shrimp on a serving plate and drizzle the sweet-spicy glaze evenly over all of them.

Step 14

Scatter the fresh cilantro over the top as garnish and serve immediately while the wontons are still warm and crispy.