Firecracker Shrimp with Sweet Chili Sauce
Wow! These were so scrumptious! When we had them for the first time at the Flower Drum Restaurant in Palm Springs, this was back in 1990 and we haven?t changed the recipe as we consider it perfect just as it is.
"ssoooooo easy and tasty! i love this as quick snacks in the afternoon"- cawanpink
48 people want to try | 70 have favorited
|25 Shrimp; tail On, deveined and scored|
|15 Spring Roll Wrappers; cut in half diagonally (2 triangles)|
|Oil for frying|
|-- For the marinade --|
|1 teaspoonGarlic; Grated, we us a microplane grater|
|1/2 teaspoonGinger; Grated|
|1 teaspoonSoy sauce|
|1/2 teaspoonSesame oil|
|1 teaspoonSweet Chili Sauce|
|1 teaspoonCorn Flour|
|-- For The Corn Flour Paste --|
|1 tablespoonCorn Flour|
Firecracker Shrimp with Sweet Chili Sauce Preparation
Combine the marinade ingredients in bowl, and marinate the shrimp for 30 minutes.
Pat the shrimp dry with a paper towel, wrap each shrimp in a spring roll wrapper half, and seal with the cornflour paste. When you roll the shrimp and wrapper, try to make the roll tight and compact, you don?t want the shrimp falling out when you put it in the fryer.
Fry in hot oil (375F) for 3 minutes or until golden brown and the shrimp are cooked through, serve with sweet chili sauce for dipping.
One of the reasons we like this dish so much is because the ingredients are so simple and we usually have frozen shrimp and a packet of spring roll wrappers in the freezer, we get our wrappers and other Chinese and Asian ingredients at Seewoo?s supermarket in London?s Chinatown.
taking a tip from the Japanese, score the shrimp 2 or 3 times along the inside of the curve of the shrimp, this allows you straighten out the shrimp so you don?t get a arched up shrimp, only be sure not to cut to far in.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Firecracker Shrimp with Sweet Chili Sauce Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven