Ingredients
2 packages small corn tortillas
1 lb. shrimp (peeled and cut into 1/4 inch pieces
olive oil
1 1/2 inch cube fresh ginger, peeled
1 large clove garlic
1 large shallot, peeled and minced
1 large handful fresh cilantro, minced
1/2-1 tbsp thai chili sauce
salt and freshly ground pepper
Preparation
Warm frying pan - Add 2 tbsp olive oil. Microplane ginger into pan(alternatively you can grate or mince the ginger) Add garlic and shallot and saute over medium heat approxiametely 2 minutes(until softened) Add shrimp and salt and pepper, to taste. Saute, stirring constantly, 1-2 minutes, until shrimp turns pink. Stir in chili sauce and cilantre. Put mixture into bowl, to cool, slightly. Place 1 tortilla on cutting board or plate. Put 1 tbsp. filling across center of tortilla and roll up tightly, like a cigar.Continue until all filling is gone. Wipe out saute pan. Warm pan over high heat then add 1 tbsp olive oil. Add toquitas (as many as can comfortably fit) and saute, turning them over often, until lightly browned. Serve with duck sauce and chinese mustard (if desired)
