Spring roll wraps 4
Shrimp (peeled) 80 g (2.8 oz)
Celery 10 cm (4 in)
Long onion (diced) 5 cm (2 in)
Ginger (diced) 1/2 tsp
Salad oil 1 tsp
Potato starch 1 tsp
Flour a dash
Del Monte tomato ketchup 1-1/2 tbsp
Ponzu Sauce 1/2 tbsp
Water 1 tbsp
Pepper a dash
Devein shrimp, and rinse with salt water.
Cut celery into thin strips.
Heat up oil in pan, and fry ginger and long onions. When aroma arises, fry shrimp.
When shrimp's color begins to change, season with (A). After diluting starch with some water, stir in with ingredients in order to thicken sauce.
Place (4) and (2) on wraps, fold away from yourself, spread on flour diluted with some water and seal.
Apply a little oil to wraps, and bake in oven for 5 min. Decorate plate with celery leaves or other vegetables.