Description
Crispy and flavorful Firecracker Shrimp wrapped in spring roll pastry, seasoned with a blend of spices, then deep-fried to golden perfection. This appetizer is perfect for parties or a savory snack, featuring tender shrimp with a spicy, aromatic coating wrapped in a crunchy blanket.
Ingredients
Shrimp Marinade
- 18-20 Large Shrimp (or Prawns), raw and uncooked, peeled and deveined with tails on
- 1 tsp Salt
- ½ tsp Garlic powder (or grated garlic)
- ¼ tsp Black pepper (or white pepper)
- 1 tsp Sesame oil
Wrapping
- 10 Spring roll wrappers (215mm x 215 mm), cut into triangles or halves
- ½ tbsp Plain flour mixed with 2 tbsp water (to make flour glue)
Frying
- Oil for frying (neutral oil with high smoke point, such as vegetable or canola oil)
Instructions
- Prepare the Shrimp: Peel and devein the shrimp while leaving their tails intact for easy handling. Pat dry with paper towels and make small slits along the underside of each shrimp to straighten them out.
- Season the Shrimp: Place the prepared shrimp in a bowl. Add salt, black or white pepper, garlic powder, and a splash of sesame oil. Mix thoroughly to coat evenly and allow the shrimp to marinate for 10–15 minutes to absorb the flavors.
- Prepare the Wrappers and Glue: Mix plain flour with water to create a thick flour glue that will help seal the wrappers. Cut the spring roll wrappers into triangles or halves suitable for wrapping the shrimp.
- Wrap and Seal the Shrimp: Place one shrimp near the short edge of each spring roll triangle/half with the tail sticking out. Roll the shrimp tightly inside the wrapper and seal the edges using the flour glue to prevent unfolding during frying.
- Deep Fry the Wrapped Shrimp: Heat neutral oil in a deep pan or fryer to 175-180°C (350°F). Fry the wrapped shrimp in batches to avoid overcrowding, cooking each batch for 2 to 3 minutes or until the wrappers turn golden brown and crispy.
- Drain Excess Oil: Remove the fried shrimp and place them on paper towels or a wire rack to drain excess oil. Serve immediately for best crispiness and flavor.
Notes
- Make sure the oil is at the right temperature before frying to ensure crispiness and to prevent oil absorption.
- Do not overcrowd the pan when frying; this lowers the oil temperature and results in soggy wraps.
- Use fresh spring roll wrappers for best results; stale wrappers may crack easily when rolling.
- For a spicier kick, add some chili powder or hot sauce to the marinade.
- Serve with a dipping sauce such as sweet chili sauce or soy sauce for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
