Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Thai Firecracker Shrimp http://steamykitchen.com/32655-thai-firecracker-shrimp-recipe-video.html http://steamykitchen.com/32655-thai-firecracker-shrimp-recipe-video.html#comments Mon, 14 Apr 2014 18:58:29 +0000 http://www.steamykitchen.com/?p=32655 You’ll learn: Deceptively simple 5-ingredient appetizer, can be made ahead and frozen Pad Thai sauce + fresh basil + peanuts + shrimp Ingredients are pantry/freezer friendly, whip up last minute! Step by step video: roll tight, pretty rolls The most popular appetizer that I make on television is Firecracker Shrimp, with only 3 main ingredients that are pantry and freezer ready, ...

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Thai Firecracker Shrimp Recipe

You’ll learn:

  • Deceptively simple 5-ingredient appetizer, can be made ahead and frozen
  • Pad Thai sauce + fresh basil + peanuts + shrimp
  • Ingredients are pantry/freezer friendly, whip up last minute!
  • Step by step video: roll tight, pretty rolls

The most popular appetizer that I make on television is Firecracker Shrimp, with only 3 main ingredients that are pantry and freezer ready, it’s an impressive appetizer that you can make last minute. I’ve changed up the recipe to add a Thai flavor, with prepared Pad Thai Sauce (from jar), shrimp, chopped peanuts, fresh basil and spring roll wrapper.

Thai Firecracker Shrimp Recipe

It’s so easy to make, that my son helps me make the Firecracker Shrimp too. We recently did a chef demo at the Sarasota Food and Wine Festival. Nathan was my sous-chef and in charge of rolling. I was the fry-master.

Okay, truth be told, I was his sous-chef. Nathan was definitely the star, explaining to the long line of people waiting for a sample, how easy it is to roll the Firecracker Shrimp.

thai-firecracker-shrimp-recipe-2

We brought 5 pounds of shrimp, but ran out (the Firecracker Shrimp were a hit!) Nathan cozied up to the chefs at the next booth, and scored us a big bucket of slow-cooked pork belly that they brought extra. Nathan ended up rolling up the pork belly in the Pad Thai Sauce and we fried those for mini egg rolls!

Thai Firecracker Shrimp Recipe

These Thai style Firecracker Shrimp can be prepared ahead of time, frozen then fried (direct from freezer to fryer) in 5 minutes. We make a big ol’ batch and freeze them for easy homemade appetizers.

Thai Firecracker Shrimp Recipe Video

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Thai Firecracker Shrimp

Servings: 6-8 Prep Time: 30 minutes Cook Time: 15 minutes
thai firecracker shrimp recipe featured-1500

For best results, go to an Asian market and buy the spring roll (sometimes called egg roll) wrappers. They are in the freezer. These Asian branded wrappers are so much better than the thick, pasta-like, starchy wrappers that you can get at standard grocery stores (usually found refrigerated, next to tofu). However if these are the only wrappers you can find, the will work fine.

To defrost the Asian spring roll wrappers, do NOT open package. Place in refrigerator overnight - or leave on counter for 1 hour. Do not microwave or submerge in water to defrost. If you open the package, place a damp towel over the package to prevent wrappers from drying out.

You can serve these Thai Firecracker Shrimp with prepared Sweet Chili Sauce, Sriracha or any other type of Asian chili-garlic sauce! The Sweet Chili Sauce is our favorite - you can find it at most grocery stores

Ingredients:

1 package frozen Asian spring roll wrappers, defrosted, cut in half diagonally (make triangles)
1 pound raw tail-on shrimp
3 tablespoons prepared Pad Thai sauce
1/4 cup water + 1 teaspoon cornstarch (or other starch) in small bowl, whisked
1/2 cup unsalted, shelled roasted peanuts, chopped
handful fresh basil, chopped
cooking oil, for frying (about 3 cups)

Directions:

1. Shell the shrimp, leaving the tail on. Pat the shrimp very dry with a towel or paper towel. With a small knife, make three shallow, parallel slits along the inside curve of shrimp, just nicking the shrimp in place to "straighten" out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.

2. Line up the shrimp on a plate, tails all facing one direction. We're going to marinate the shrimp, without getting the tails wet. Spoon the prepared Pad Thai sauce over the shrimp, avoiding the tails. Let marinate for a few minutes.

3. In the meantime, let's prepare to wrap and roll. Cover the defrosted spring roll wrappers with damp towel. Have your water + cornstarch ready. Place a shrimp on the wrapper, add a sprinkle of peanuts and basil and roll the shrimp up in the wrapper (see pictures for rolling instructions). Keep the wrapped Firecrackers under plastic wrap while wrapping the rest to prevent drying.

4. When ready to cook, heat oil in wok, deep fryer or pot to 375F. Carefully slide a few Firecracker Shrimp into the hot oil and fry until golden brown, about 3 minutes. Drain.

 More Asian Appetizers

The original Firecracker Shrimp Recipe (Steamy Kitchen)

My Mother’s Famous Chinese Egg Rolls Recipe (Steamy Kitchen)

Thai Lettuce Cups (Steamy Kitchen)

Chicken Wonton (Rasa Malaysia)

Sweet Thai Chicken Wings (Taste and Tell)

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Vegetable Spring Rolls Recipe (Egg Rolls) http://steamykitchen.com/25778-vegetable-egg-rolls-recipe-video.html http://steamykitchen.com/25778-vegetable-egg-rolls-recipe-video.html#comments Fri, 08 Feb 2013 17:35:54 +0000 http://steamykitchen.com/?p=25778 This Sunday is Chinese New Year, the year of the s-s-s-snake! I haven’t fully researched what the forecast for the year will look like, but according to Chinese feng shui master, it’s best to wear a monkey around your neck to avoid getting bit by the snake. Here is a great infographic I created to show what to and not ...

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Vegetable Spring Rolls Recipe

This Sunday is Chinese New Year, the year of the s-s-s-snake! I haven’t fully researched what the forecast for the year will look like, but according to Chinese feng shui master, it’s best to wear a monkey around your neck to avoid getting bit by the snake. Here is a great infographic I created to show what to and not to eat:

Screen Shot 2013-02-08 at 12.28.35 PM

Vegetable Spring Rolls Recipe

Those crazy Chinese superstitions!


Vegetable Spring Rolls Recipe

Along with celebrating Chinese New Year, I’m also celebrating that Steamy Kitchen’s Healthy Asian Favorites debuting as the #1 Asian cookbook on Amazon! whoop! whoop! Did you get your copy yet?! :-)

Vegetable Spring Rolls Recipe

We’ll be enjoying these Vegetable Spring Rolls (or what I call Egg Rolls) on Chinese New Year – they represent wealth and prosperity.  As you can see, I tend to only believe in the Chinese superstitions that are beneficial.

Vegetable Spring Rolls Recipe

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Vegetable Spring Rolls Recipe Video (Egg Rolls)

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Vegetable Egg Rolls Recipe

Servings: 50 egg rolls Prep Time: 25 minutes Cook Time: 30 minutes
Vegetable Egg Rolls Recipe

Ingredients:

8 fresh shiitake mushroom caps or Chinese dried mushroom* caps, julienned
1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)
2 medium carrots, julienned
8-ounce can bamboo shoots, drained and julienned
cooking oil
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger
1 stalk green onion, finely chopped
2 handfuls of fresh bean sprouts
1 tablespoon low sodium soy sauce
1 teaspoon dark sesame oil
1 tablespoon cornstarch
50 spring roll wrappers, defrosted
cooking oil, for frying

Directions:

*If using Chinese dried mushrooms, soak them in very hot water for 20 minutes to rehydrate. Cut off and discard the stem.

In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.

Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any sauce or oil to accumulate at the bottom (and discard)

In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.

Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.

In a large wok or saucepan over high heat, add about 1-2 inches of cooking oil

Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.

 

  Vegetable Spring Rolls Recipe

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Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

More recipes to explore:

My Mother’s Famous Chinese Egg Rolls Recipe (Steamy Kitchen)

Chinese Spring Rolls with Chicken Recipe  (Steamy Kitchen)

Vietnamese Spring Rolls with Orange-Almond Sauce (Steamy Kitchen)

Vietnamese Spring Rolls with Slow Cooker Pork (Steamy Kitchen)

Thai Shrimp Spring Rolls (Food Network)

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