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Firecracker Shrimp with Sweet Chili Sauce
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Servings
4
- 6
Ingredients
1x
2x
3x
25
large tail-on shrimp, deveined and nicked (see above)
15
eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying
Marinade:
1
teaspoon
minced garlic
1/2
teaspoon
grated ginger (using rasp grater)
1/2
teaspoon
sesame oil
1
teaspoon
soy sauce
1
teaspoon
sweet chili sauce
1
teaspoon
cornstarch
Cornstarch "paste" (mix well to form paste):
1
tablespoon
cornstarch
1/4
cup
water
Instructions
Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. (see instructions above) Seal with cornstarch paste.
Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
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