Serves 2
32 min
Firecracker Shrimp
Recipe GLPRe81f50d3aa7628
Crispy fried shrimp wrapped in wonton triangles with a spicy-sweet glaze featuring garlic, ginger, and chili sauce. A vibrant Asian-inspired appetizer or main course with bold flavors and irresistible texture.
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Ingredients
1/2 pound large shrimp, peeled with tails on and deveined
1 tablespoon sweet chili sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon cornstarch
12 egg roll wrappers, cut in half diagonally to form 24 triangles
2 tablespoons water
2 teaspoons cornstarch for sealing
oil for frying
Directions
Pat the shrimp dry with paper towels. In a small bowl, whisk together the sweet chili sauce, fish sauce, sesame oil, minced garlic, minced ginger, and 1 teaspoon cornstarch until smooth. Coat the shrimp evenly with this marinade and set aside for 10 minutes.
In another small bowl, mix 2 teaspoons cornstarch with 2 tablespoons water to create a paste for sealing the wrappers.
Cut each egg roll wrapper diagonally in half to create two triangles. Place one shrimp in the center of each wrapper triangle with the tail extending slightly beyond the edge. Brush the edges with the cornstarch paste and fold the wrapper tightly around the shrimp, pressing firmly to seal. The tail should remain visible.
Heat oil in a deep skillet or wok to 350°F (175°C). Working in batches to avoid overcrowding, carefully place the wrapped shrimp into the hot oil. Fry for 2 to 3 minutes until the wrapper is golden brown and crispy, turning once halfway through cooking. The shrimp will be cooked through when the wrapper is fully crispy.
Using a slotted spoon, transfer the firecracker shrimp to a paper towel-lined plate to drain excess oil. Serve immediately while still warm and crispy.
