Firecracker Shrimp With Sweet Chili Sauce
Golden and crispy, these shrimp egg rolls are a delicious combination of tender shrimp marinated in a flavorful blend of garlic, ginger, and spices, wrapped in a crunchy egg roll wrapper. Deep-fried to perfection, these savory bites make for a delightful appetizer or snack that's sure to delight your taste buds. Dip them in sweet chili sauce for an extra burst of flavor.
— Constant Cookbook
Ingredients
- 25 large tail-on shrimp, deveined and nicked (see above)
- 15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
- oil for frying
- Marinade
- 1 tsp minced garlic
- 1/2 tsp grated ginger (using rasp grater)
- 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
Instructions
- Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
- Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. (see instructions above) Seal with cornstarch paste.
- Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
Cook Time
20M
Prep Time
PT10M
Yield
4-6
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