This Thai Firecracker Shrimp recipe has marinated shrimp wrapped in egg roll wrappers and then fried until golden brown and crispy served with a pad thai sauce for dipping. An awesome appetizer that's so easy to make!
1package frozen Asian spring roll wrappersdefrosted, cut in half diagonally (make triangles)
1poundraw tail-on shrimp
3tablespoonsprepared Pad Thai sauce
1/4cupwater + 1 teaspoon cornstarchor other starch in small bowl, whisked
1/2cupunsaltedshelled roasted peanuts, chopped
handful fresh basilchopped
cooking oilfor frying (about 3 cups)
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.
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.
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.
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.
Leave the tail on the shrimp and don't put marinade on the tail.Keep the freshly rolled firecracker shrimps under plastic wrap, to keep them from dryingNicking the shrimp with a few slits from your kitchen knife will "straighten" out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.Sprinkle with chopped peanuts