Thursday, January 23, 2014

Firecracker Shrimp

25 large tail-on shrimp, deveined and nicked .
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying
1 tsp minced garlic
1/2 tsp grated ginger
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
Cornstarch “paste" (mix well to form paste)
1 Tb cornstarch
1/4 cup water
  1.  Nick the shrimp:  Nick the shrimp several times along the inside of the “curve.” This lets you straighten out the shrimp . Just three little nicks is good.
  2.  Roll tight: When you roll, try to make the roll tight .you put it in the fryer.  you need to brush your cornstarch “paste" in wrapper corner.
  3. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
  4. Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste.
  5. Fry in hot oil  for 3 minutes, until golden brown and shrimp is cooked through. 
  6. Serve with sweet chili sauce for dipping.

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