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Shrimp and Avocado Rangoons with Grapefruit Sweet and Sour Dipping Sauce

See full recipe on: Food52



Ingredients

2 med. hass avocados (about 1 cup mashed)
1/2 pound shrimp, peeled, deveined, and diced into 1/4 inch pieces
1 1/2 teaspoon minced fresh ginger root
1/2 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1 teaspoon wasabi paste
1 12 ounce package wonton wrappers
1 egg white
6 cups canola or peanut oil for frying
You will need a pastry brush and a candy/deep-fry thermometer
1/4 cup freshly squeezed pink grapefruit juice
1/2 cup sugar
1//3 cup rice vinegar (unseasoned)
1/2 cup water
1/4 cup soy sauce
1 tablespoon tomato paste
1/8 teaspoon red chili flakes
3 1/4 inch slices fresh ginger root (quarter sized coins, or equivalent)
1 tablespoon plus 2 teaspoons corn starch

Nutrition 14 servings

Per Serving % Daily Value
Calories 324
Fat 21g 33%
Carbs 23g 7%
Protein 7g 14%
Fiber 1g 5%
Cholesterol 32mg 10%
Sodium 491mg 20%
     
Fat
Carbs
Protein

Preparation






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