Firecracker Shrimp with Sweet Chili Sauce
makes 25 rolls
These almost didn't make it to the dinner table. We were eating them as they came out of the fryer, not even minding that we burned our tongues! The reason I love this dish so much is because the ingredients are so simple.Read more about this recipe at Steamy Kitchen.
25 large shrimp, deveined and scored (see below)
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying
Sweet chili sauce, to taste
marinade
1 tsp minced garlic
1/2 tsp grated ginger
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
cornstarch "paste" (mix well to form paste)
1 Tb cornstarch
1/4 cup water
prep: 40 minutes
total: 1 hour 20 minutes
large bowl
whisk
small bowl
candy thermometer
deep pan for frying
slotted spoon (on tongs)
1. Prep the shrimp: Devein, and taking a cue from Japanese shrimp tempura, score or nick the shrimp several times along the inside of the "curve." This lets you straighten out the shrimp so you don't get a short, curly roll. Just be sure not to cut to far; three little nicks is good.
2. Whisk together marinade ingredients in bowl and marinate shrimp for 20 minutes.
3. Pat the shrimp dry with a paper towel. Wrap each shrimp in an eggroll/springroll wrapper half, placing the shrimp along the side of the triangle and rolling towards the point. When you roll, try to make the roll tight and compact, like a cigar -- you don't want the shrimp falling out when you put it in the fryer. See that pointed wrapper corner? That is where you need to brush your cornstarch "paste." Not too much though! Just enough to keep the wrapper in place to seal.
4. Heat the oil to 375F. Fry rolls for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
