Serves 6
45 min
Thai Firecracker Shrimp
Recipe GLPRdb3e512fbc0abf
Succulent tail-on shrimp marinated in Pad Thai sauce, stuffed with roasted peanuts and fresh basil, then wrapped in spring roll wrappers and deep-fried until golden and crispy. A showstopping appetizer or main course with bold Thai flavors.
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Ingredients
1 pound raw tail-on shrimp, peeled and deveined
3 tablespoons prepared Pad Thai sauce
1/2 cup roasted unsalted peanuts, finely chopped
1/4 cup fresh basil, chopped
1 package frozen Asian spring roll wrappers, thawed and cut diagonally in half to form triangles
1/4 cup water mixed with 1 teaspoon cornstarch, whisked together
3 cups neutral cooking oil for deep frying
Directions
Pat the shrimp dry with paper towels. Using a small sharp knife, make three shallow parallel cuts along the inside curve of each shrimp, just nicking the surface to help straighten the natural curve without cutting all the way through. This allows the shrimp to stay straight when fried.
Arrange the prepared shrimp on a plate with all tails pointing in the same direction. Spoon the Pad Thai sauce over the shrimp bodies, carefully avoiding the tails so they remain dry. Let marinate for 3 to 5 minutes.
While the shrimp marinate, place the thawed spring roll wrappers on a work surface and cover them with a damp kitchen towel to prevent drying. Have the cornstarch slurry ready in a small bowl.
To assemble, place a marinated shrimp on a spring roll wrapper triangle. Sprinkle a small amount of chopped peanuts and fresh basil on the wrapper near the shrimp. Using the cornstarch slurry as an adhesive, brush a light coating on the wrapper edges.
Roll the shrimp tightly in the wrapper, starting from the side closest to the shrimp and folding the sides inward as you roll, keeping the tail exposed at the end. Place each wrapped firecracker on a plate and cover loosely with plastic wrap to prevent drying while you finish wrapping the remaining shrimp.
Heat the cooking oil in a deep fryer, wok, or heavy pot to 375°F. Once the oil reaches temperature, carefully slide 3 to 4 wrapped firecrackers into the hot oil. Fry for approximately 3 minutes, turning once halfway through, until the wrapper is golden brown and crispy.
Using a slotted spoon, carefully remove the fried firecrackers from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm and enjoy immediately.
