Marinated shrimps wrapped in spring roll wrappers, fried until crunchy and golden brown. Best served with sweet chili sauce
Happy 2016, party people! I hope you all had a wonderful New Year’s celebration. What did you do to celebrate? Maybe some of you went out of town with your loved ones. Maybe some celebrated at home with those feasty foods. Maybe some had a simple celebration while watching fireworks. Maybe some celebrated with lighting firecrackers?
I had a post New Year celebration with firecrackers. Did you know that firecrackers can be eaten as well? Oh you didn’t know? You silly – I am talking about firecracker shrimps! 😀
I thought… what’s the best way to celebrate first Fiesta Friday in 2016 than having these Firecracker Shrimps on our table? And with the past holidays, you gotta be wild with me and Mr. Fritz as we do our duties as co-hosts for this week’s Fiesta Friday #101.
Link up your posts by clicking Fiesta Friday #101 above and make sure to link them to this post of mine, Angie and to Mr. Fritz so we would know that you have arrived.
These firecracker shrimps are very easy to put up – you marinate the shrimps (of course, after making sure they are clean), wrap them in spring roll wrappers and fry. Dip them in sweet chili sauce and oh yum!
Those crunchy spring roll wrappers.
Those delicious marinated shrimps.
You just want to eat them all.
Well, I don’t mind and I will tell it to anyone. 😉
Firecracker Shrimps
Ingredients:
- 20 large shrimps, tail on, deveined and nicked*
- 10 spring roll wrappers, cut in half (2 triangles)
- Cooking oil, for frying
Marinade:
- 1 tsp garlic, grated
- 1/2 tsp ginger, grated
- 1/2 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp sweet chili sauce
- 1 tsp cornstarch
Cornstarch ‘paste’:
- 1/2 tbsp cornstarch mixed with 2 tbsp water
Instructions:
After cleaning your shrimps and making sure all are deveined and nicked,
- In a bowl, place and mix all marinade ingredients. Place shrimps and marinate for 20 minutes.
- Using paper towels, pat dry shrimps.
- Wrap each shrimp in spring roll wrapper and seal with the cornstarch ‘paste’.
- Fry in hot oil until golden brown.
- Serve immediately with sweet chili sauce.
Source recipe & visuals: Firecracker Shrimps with Sweet Chili Sauce by Steamy Kitchen
Notes:
Make sure to leave the tails intact. To straighten up the shrimps, flip the shrimps after deveining to reveal their underside. Make cuts, making sure not to cut them halfway through.
I hope you all enjoy these and wishing you a day full of smiles. 😀 😀 😀
