Nyob Zoo!
I wanted to share with you this super easy and scrumptious firecracker shrimp recipe! Great for any party/event happening in your life. This is a popular appetizer served in Thai and sometimes Chinese cuisine. It’s simply seasoned shrimp wrapped inside a thin sheet of egg roll/spring roll wrapper. It’s then fried until crispy and usually served with a side of sweet chili sauce. However, I wanted you to have the option to try it with my favorite dip paired with shrimp which is a Sriracha tartar sauce. It’s quite addicting so I hope you give it a try!
Main Ingredients
SHRIMP: I like using 16/20 shrimps. They are a pretty decent sized jumbo shrimp with good texture. I recommend getting deveined- shell & tail on. I like to peel the shell of myself so I can control how to save the tail on.
Once peeled, cut slits on the bottom to help straighten out the shrimp for easier wrapping and consistent frying.
Seasoning: The seasoning is pretty simple. All you need is oyster sauce for more umami, garlic powder, and black pepper.
Wrap with thin egg roll/spring roll wrappers. You can use your preference of egg roll wrappers. Cut them in half to make triangles. Wrap and seal with a flour paste or egg wash if desire.
Once wrapped it’s time to fry!
TIP: Yes, if you freeze them uncooked and then fry when ready. I recommend freezing them first before bagging and then placing it back into the freezer.
FRY! I recommend heating the oil to 375’F to fry these shrimps. Since shrimp has moisture, it will drop the oil temp quite a bit and will cause the wrappers to not brown in time before the shrimp gets overcooked. 375’F is the perfect temp. Do not overcrowd the pan as well. Fry in batches so you can get more consistent coloring.
Make the Sriracha tartar sauce. OR you can simply enjoy this with sweet chili sauce. It’s up to you. 
Dip and enjoy! It’s crispy and delightful!
Happy cooking!
-Cindy Her (C.HerCreations)
Firecracker Shrimp
Ingredients
For the shrimp
- 50 shrimps (I used 16/20 shrimps) [Deveined and shell off but keep the tail on]
- 1 Tbsp oyster sauce
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 25 pk thin egg roll wrapper (I used Wei Chuan brand) [cut diagonally to make triangle]
- Vegetable oil to fry
- Sweet chili sauce to dip
Flour paste seal
- 1 Tbsp all purpose flour
- 1 Tbsp room temp water
For the Sriracha tartar sauce
- 1/2 cup Kewpie mayo (124g)
- 2 Tbsp dill pickle (finely diced) [30g]
- 2 Tbsp white onion (NOT YELLOW ONION) (finely diced) [26g]
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 hardboiled egg (finely diced)
- 2 tsp whole grain old style mustard (16g)
- 1 Tbsp fresh dill (chopped)
- 1 1/2 Tbsp Sriracha (32g)
Instructions
For the shrimp
- Peel the shrimp, keeping the tail on. For each shrimp, turn it over to the bottom side and score about 3 slits about 1/4 of the way into the shrimp, then gently stretch it to make the shrimp straight instead of curvy. Place them in a bowl until all the shrimp are prepped and done. Then add the oyster sauce, garlic powder, and black pepper. Gently mix well and set aside.
- Make the flour paste seal by mixing the flour and water together in a small bowl and set aside. This will act as the glue to seal everything together. You can also use one egg to seal them if you prefer.
- Prepare the wrappers. If they come frozen, make sure to thaw them first. Cut the wrappers diagonally to create triangles. You should end up with about 50 sheets to work with.
- To wrap the shrimp, take a triangle wrapper and place it with the base facing you and the point at the top. Place the marinated shrimp in the center, with the tail sticking out from the base. Take the top point of the wrapper and fold it over the shrimp. Then fold the left side in to cover it. Tuck and roll until you reach the right end tip. Make sure to roll it tightly so the shrimp doesn’t fall out. Seal the end tip with the flour paste. Repeat until all the shrimp and wrappers are used.
- Heat a good amount of oil in a pan to 375'F and cook the shrimp for about 5 minutes or so turning for even cooking until golden brown. You will have to cook this in batches as you don't want to overcrowd the pan. Overcrowding will cause the shrimp rolls to get soggy and not cooked correctly. Once golden brown, remove and place into a colander. Repeat until all are fried. Served while it's still crispy with a side of sweet chili sauce OR my favorite: Sriracha tartar sauce.
For the Sriracha tartar sauce
- Mix everything in a bowl and serve.
