Firecracker Shrimp with Sweet Chili Sauce
Ingredients
- 25 large tail-on shrimp. deveined and scored. (See Note)
- 15 spring roll wrappers. cut in ½ diagonally (2 triangles)
- oil for frying
- 1 teaspoon grated garlic. we us the little micro plane grater
- ½ teaspoon Grated Ginger
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon sweet chili sauce
- 1 teaspoon cornflour
- 1 tablespoon cornflour
- ¼ cup Water
Accompaniment
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Description
Wow! These are 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
Method
-
1
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 (375°f) for 3 minutes or until golden brown and the shrimp are cooked through, serve with sweet chili sauce for dipping.
Serve and Enjoy!
Chef's Tips
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.
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