Firecracker Shrimp With Sweet Chili Sauce
These crispy, flavorful shrimp egg rolls are sure to be a hit at your next gathering. Juicy shrimp marinated in a blend of garlic, ginger, sesame oil, soy sauce, and sweet chili sauce are wrapped in crispy eggroll wrappers. Fried to perfection, these golden brown shrimp egg rolls are a delightful appetizer or snack that will have everyone coming back for more. Dip them in sweet chili sauce for an extra burst of flavor. Enjoy the crunchy exterior and succulent shrimp filling in each delicious bite.
— 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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