Serves 4
30 min
Firecracker Shrimp with Sweet Chili Sauce
Recipe GLPRf6e0a078f53b0b
Crispy pan-fried shrimp wrapped in wonton skins and cooked until golden, served with a tangy sweet chili dipping sauce. These appetizer-style bites are quick to prepare and bursting with flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon plus 1 teaspoon cornstarch (divided)
1/4 cup water
1 teaspoon minced garlic
1/2 teaspoon grated ginger
25 large tail-on shrimp, deveined
1 teaspoon soy sauce
1 teaspoon sweet chili sauce (plus more for serving)
1/2 teaspoon sesame oil
15 wonton or spring roll wrappers, cut diagonally in half
Oil for deep frying
Directions
In a small bowl, combine the minced garlic, grated ginger, soy sauce, sweet chili sauce, and sesame oil to create the marinade.
Add the deveined shrimp to the marinade and toss gently to coat evenly. Let sit for 20 minutes at room temperature.
While the shrimp marinates, prepare a cornstarch paste by mixing 1 tablespoon of cornstarch with 1/4 cup water in a small bowl until smooth and well combined. Set aside.
Remove the marinated shrimp from the bowl and pat dry with paper towels. Working with one shrimp at a time, place it on the center of a wonton wrapper triangle, then fold and wrap the wrapper around the shrimp, sealing the edges with a small dab of the cornstarch paste.
Heat oil in a deep pan or wok to 375°F (190°C). Carefully place the wrapped shrimp into the hot oil in batches, being careful not to overcrowd the pan.
Fry for 3 minutes until the wrapper is golden brown and crispy and the shrimp is cooked through (internal temperature of 145°F or opaque throughout). Remove with a slotted spoon and drain on paper towels.
Serve the firecracker shrimp warm with sweet chili sauce on the side for dipping.
