Firecracker Shrimp in a Blanket Recipe
Firecracker Shrimp wrapped in crispy spring roll wrappers, seasoned with savory spices and deep-fried to golden perfection. This appetizer is perfect for parties or a flavorful snack, featuring juicy shrimp encased in a light, crunchy blanket.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Shrimp and Seasoning
- 18-20 Large Shrimp (or Prawns, raw and uncooked)
- 1 tsp Salt
- 1 tsp Sesame oil
- ¼ tsp Black pepper (or White pepper)
- ½ tsp Garlic powder (or grated garlic)
Wrapping
- 10 Spring roll wrappers (215mm x 215mm)
- ½ tbsp Plain flour mixed with 2 tbsp water (for flour glue)
For Frying
- Oil for frying (high smoke point neutral oil, e.g., vegetable or canola oil)
Instructions
- Prepare the Shrimp: Peel and devein the shrimp, leaving the tails on for easy handling. Pat them dry thoroughly with paper towels. Make a few small slits along the underside of each shrimp to help straighten the shrimp for easier wrapping.
- Season the Shrimp: Place the cleaned shrimp in a mixing bowl. Add salt, white pepper, garlic powder, and a splash of sesame oil. Mix well to evenly coat the shrimp, then let them marinate for 10 to 15 minutes to absorb the flavors.
- Wrap and Seal: Prepare the flour glue by mixing plain flour and water until a thick paste forms. Cut the spring roll wrappers into triangles or halves. Place one shrimp near the short edge of each wrapper with the tail sticking out, then roll tightly to encase the shrimp. Seal the edges with the flour glue to prevent unwrapping during frying.
- Deep Fry Until Crispy: Heat the neutral oil in a deep pan or fryer to 175-180°C (350°F). Fry the wrapped shrimp in batches for 2 to 3 minutes until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels or a wire rack to eliminate excess oil. Serve hot and enjoy!
Notes
- Make sure the shrimp are completely dry before seasoning to achieve a crispier coating.
- The tails are left on not only for aesthetics but also to aid in handling while eating.
- Use high smoke point oils like vegetable, canola, or peanut oil for deep frying to avoid burning.
- Do not overcrowd the frying pan; fry in batches to maintain the oil temperature.
- Spring roll wrappers can be cut to size based on the size of the shrimp for neat wrapping.
- Serve with a dipping sauce such as sweet chili or spicy mayo for added flavor.
