I love listening to music while I cook, and I’m sure I’m not the only one. I was a little iffy about this weeks theme, only because I could not immediately think of a song I really enjoyed, that I could translate into something edible. All the songs I like are about love, heartbreak or murder (if you’re a Coheed fan, you understand.) Not exactly “food” related. But then iTunes started playing “Firecracker” by Ryan Adams, and I thought, hmm, something spicy, something explosive! I found this deliciously adorable recipe for “Firecracker Shrimp.” If you ask me, they even look like little firecrackers, the way the crispy tails stick out the end, it’s like a fuse waiting to be lit!
These were really tasty, and very simple to make. Don’t let the egg roll wrappers scare you. They are very easy to work with.
After you clean the shrimp, you’ll need to make a few cuts along the bottom, so that they aren’t curling up. We want them to lay straight.
Now place the shrimp in a medium bowl with the sweet chili sauce, soy sauce, sesame oil, garlic and ginger and allow to marinate in the fridge for about 20 minutes.
Next we can start wrapping them up! You really can do this anyway you like, but I’ll show you how I did it. Place one wrapper on your work station and fold one corner in towards the center. Now place your shrimp on the wrapper towards the upper third of the wrap, with the tail sticking out past the straight edge you made with your fold. Now fold the opposite corner in towards the center over the head of the shrimp (or where the head would be if it still had one.) Now just roll up like a burrito, and seal the edge with your cornstarch/water mixture.
Now they are ready for the fryer! (try not to drop them in and splash oil like the picture below)
After they are browned ona ll sides, drain on paper towel and serve with sweet chili sauce for dipping.
- 1/2 pound large shrimp, peeled with tails on and deviened
- 1 Tbsp sweet chili sauce
- 1 Tbsp fish sauce (or soy sauce)
- 1 tsp sesame oil
- 2 tsp garlic, grated
- 2 tsp ginger, grated
- 1 tsp cornstarch
- 12 egg roll wrappers, cut in half into 2 triangles
- 2 Tbsp water
- 2 Tbsp cornstarch
- oil for frying
- Sweet chili sauce for dipping
Adapted from Closet Cooking