Firecracker Shrimp Recipe with Mango Ginger Dipping Sauce
Jaden
There are usually 25 wrappers in each package of Asian spring roll wrappers. We'll cut each wrapper in half, which makes 50. You can make as many Firecracker Shrimp as you want, I've listed 40 shrimp in the recipe, leaving you with a few "oops" wrappers.
1packageAsian spring roll wrappers (25 count)defrosted
1 tablespooncornstarchpreferred Argo Corn Starch
cooking oil for fryinghigh heat, neutral flavored
For the Mango Ginger Dipping Sauce
1/2cupmango jamor jelly, or preserves
3tablespoonswater
1teaspoongrated fresh ginger
1tablespoonsoy sauce
1/2teaspoonAsian sesame oil
1tablespooncornstarchpreferred Argo Corn Starch
Instructions
For the Firecracker Shrimp
Peel and devein shrimp, leaving tail on. Nick the inside curve of the shrimp a few times to straighten shrimp (see photos).
Cut wrappers in half, diagonally. Keep covered to prevent drying.
In small bowl, whisk cornstarch with 1/4 cup water.
Roll Firecracker Shrimp, as shown in the photos above, using the cornstarch slurry as the "glue". Keep finished rolls covered under plastic wrap to prevent drying.
Add 1 1/2" of cooking oil to small saucepan. Heat to 375F. Before frying, double check to make sure each roll is tightly sealed. Paint a little cornstarch slurry to ends, if needed. Fry a few Firecracker Shrimp at a time, for 2 minutes, or until wrapper is golden brown and crispy. Don't overcrowd pan. Drain on rack or paper towels.
For the Mango Ginger Dipping Sauce
In a small saucepan, whisk together the jam, water, ginger, soy sauce, sesame oil and cornstarch. Heat over medium heat until beginning to bubble. Turn heat to low, continue to whisk and cook for 1 minute.