Filo-wrapped crispy shrimp with homemade sweet chili sauce

Put a pan on medium-high heat and add the rice wine vinegar, water, sugar, grated ginger, garlic, red chili flakes and a little tomato paste.

Reduce about 10 minutes on medium heat until syrupy; turn off the heat and let it cool, when it thickens more.

Heat oil on low to medium heat.

Season flour with onion powder, paprika, garlic powder and a good amount of salt.

Crack an egg and whisk it, without milk, so it binds well.

Two shrimp at a time, dip in the seasoned flour, then coat well in the egg.

Wrap each shrimp in shredded filo dough, trimming the edge so there is not too much.

Fry in a pot filled about a third of the way with canola oil at 350 to 375F for about three to five minutes depending on size, flipping once, until golden brown.

Serve the crispy shrimp with the sweet chili sauce for dipping.