|SASSY SNACKS| Spicy Firecracker Shrimp

Guess what everybody?! The SASS is officially not allergic to seafood anymore! Go us! So in order to celebrate we bring you Spicy Firecracker Shrimp from ! Enjoy!


(12) Frozen jumbo/large shrimp, defrosted
(6) Egg roll wrappers
(1 tbsp) Flour with a little water
(1 bottle) Oil

(3 tbsp) Siracha or Hot Sauce
(1 tbsp) Soy Sauce
(1/2 tbsp) Rice Vinger
(1 tsp) Seasame Oil
(3 cloves) Garlic
(1/2) Lime
(1 tbsp) Sugar
Salt & Pepper


1. Start by preparing a marinade for the shrimp. In a shallow bowl or zip lock bag, add the siracha/hot sauce, soy sauce, rice vinegar, and sesame oil. 

2. Then grate the fresh peeled garlic cloves, directly in bowl.

3.Zest half a lime, cut it and squeeze it's juice into the marinade.

4. Season the marinade with a sprinkling of salt and pepper and add a tablespoon of sugar. Stir all the ingredients well to mix them. 

5. Toss the shrimp in the bowl or bag and gently mix them around with a spoon to coat them well in the marinade. Cover and place the marinated shrimp in the fridge for 15-30 minutes.

6. After the shrimp has had some time to soak in all those flavors. Prepare the wrapping by placing an egg roll/spring roll wrapper on a cutting board diagonally so it looks like a diamond shape. Then cut it in half and repeat with the rest of the wrappers. 

7. Pace shrimp on left side of wrapper with the tail sticking out and fold over the left corner wrapping the shrimp as tightly as you can.

8. Then fold the top corners down, making sure to cover the top end of the shrimp. Roll the shrimp as tightly as possible and as straight as you can manage until there's just a little corner left.

9. Using your finger apply a little of the flour paste (flour and water mix) to the corner of the wrapper as glue and seal it. Repeat the same wrapping method for the rest of the shrimp.

10. In a pan, add about an inch or so of oil to fry the shrimp. Heat the oil through on medium-high. To test and see if the oil is hot enough for frying, pinch a tiny piece of wrapper and drop it in the oil (if it bubbles and rises to the top quickly it's hot enough).

11. Fry the shrimp in small batch depending on the size of your pan and cook them for 2-3 minutes on each side till golden brown. After taking them out of the oil, lay them on some paper towels to soak up the excess oil. 

12. Serve hot with some sweet and spicy dipping sauce!

Side SASS:  We suggest cooking one at a time. Once you take it out of the pan cut  the egg roll in half to see if the shrimp is cooked through but not rubbery. 

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