Thai Firecracker Shrimp
Adjust the spiciness level by reduce the chili flakes and white pepper amount in the marinade ingredients
Ingredients
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20 Fresh shrimps
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10 Spring roll wrappers
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1 Egg
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1 teaspoon Cornstarch
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3 cups Vegetable oil
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FOR MARINATING
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1/4 teaspoon Sesame oil
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1/4 teaspoon Salt
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1/4 teaspoon Sugar
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1/4 teaspoon GingerMinced
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1 teaspoon Chili flakes
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1 teaspoon Honey
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1/2 teaspoon Lemon juice
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1 teaspoon Light soy sauce
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1 teaspoon GarlicMinced
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1/4 teaspoon Ground white pepper
Directions
Thai firecracker shrimp is a perfect fritter if you’re a fan of spring rolls. In fact, this savory and spicy snack is much more easier to prepare compare to ordinary spring rolls. Make sure you enjoy this dish with your favorite dipping sauce!
In a mixing bowl, combine all the marinade ingredients and stir well. Put aside.
Prepare the shrimps, peel the skin off, devein and leaving the tails on.
Use a small knife, make three shallow slits along the inside curve of the shrimp. Bend shrimp backwards to straighten out of their natural curve.
Pat the shrimps dry with paper towels and marinate for 20-30 minutes in the fridge.
If possible, try to marinate the shrimp without getting the tails wet.
In a mixing bowl, crack the egg and beat with cornstarch until mix well. Put aside.
Cut each of the roll wrappers in half diagonally to make 20 triangle shape wrappers.
Place one marinated shrimp on each triangle wrapper on the bottom left corner with the tail outside of the wrapper.
Then fold the left corner over the shrimp and roll it a few times, and fold the top part of the wrapper down to seal from the top.
Gently roll the shrimp up tightly in the wrapper with leaving the bottom right hand corner open.
Lastly, brush the corner with egg mixture and roll it up completely.
Heat the oil in a large wok or deep fryer over medium high heat.
Once heated, carefully slide in the shrimps roll and deep fry for about 3-5 minutes or until turn into golden brown.
Remove from the heat and drain the excess oil in paper towels. Serve it with your favorite dipping sauce.
Recipe Reviews
Ingredients
| 20 Fresh shrimps | |
| 10 Spring roll wrappers | |
| 1 Egg | |
| 1 teaspoon Cornstarch | |
| 3 cups Vegetable oil | |
FOR MARINATING |
|
| 1/4 teaspoon Sesame oil | |
| 1/4 teaspoon Salt | |
| 1/4 teaspoon Sugar | |
| 1/4 teaspoon Ginger | |
| 1 teaspoon Chili flakes | |
| 1 teaspoon Honey | |
| 1/2 teaspoon Lemon juice | |
| 1 teaspoon Light soy sauce | |
| 1 teaspoon Garlic | |
| 1/4 teaspoon Ground white pepper | |
