Lemongrass Shrimp Taquitos

Instructions

1. Prepare the Shrimp
   Roughly chop the shrimp into small pieces, about 1/4 inch in size. Place in a bowl and set aside. In a separate small bowl, combine the minced lemongrass, garlic, ginger, fish sauce, lime juice, brown sugar, and red pepper flakes to create a marinade.
2. Marinate and Cook
   Pour the lemongrass marinade over the chopped shrimp and mix well to coat evenly. Let marinate for 10 minutes at room temperature. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated shrimp mixture and cook for 3-4 minutes until the shrimp are pink and cooked through. Remove from heat and stir in half of the chopped cilantro.
3. Warm the Tortillas
   Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds, or until warm and pliable. Alternatively, heat them briefly on a dry skillet. Keep them covered with a kitchen towel to stay warm and flexible while you work.
4. Assemble the Taquitos
   Place about 2 tablespoons of the shrimp filling in a line across the lower third of each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick if necessary. Place seam-side down on a plate and repeat with remaining tortillas and filling.
5. Fry the Taquitos
   Heat the remaining vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, place the taquitos seam-side down in the oil and fry for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. Prepare Serving Components
   While the taquitos are frying, prepare the avocado crema if you haven't already. Blend the ripe avocado with sour cream, lime juice, and a pinch of salt until smooth. Transfer to a small serving bowl.
7. Serve
   Remove toothpicks if used. Arrange the taquitos on a serving platter, drizzle with avocado crema, and sprinkle with the remaining fresh cilantro. Serve with lime wedges on the side for squeezing over the taquitos.