Want a sure fire (pun intended) way to impress guests at your next party? Of course you do!
Firecracker shrimps are usually served at sushi restaurants as appetizers. At my house, I serve them as the main course…cause why not? My house, we eat want we want! Haha…But seriously who doesn’t love seasoned shrimp rolled in egg roll wrapper and deep fried to golden perfection. These firecracker shrimps are so easy to make and they are pleasing to the eyes and tummy. The hardest part of this recipe is probably the rolling of the shrimp. That’s why I was nice enough to show you a video on how I roll mines. You can thank me by making me some firecracker shrimps. 🙂
- 1 pound jumbo shrimp (deveined, peeled, chopped)
- 1/2 Tablespoon finely chopped scallion
- 2 garlic, minced
- Salt and pepper to taste
- 1/2 tsp sugar
- 1/2 Tablespoon sesame oil
- 1/2 tsp or more cayenne pepper (adjust to your liking)
- Small egg roll wrapper (found at most Asian stores)
- Equal part water and cornstarch to seal wrapper
- Canola oil for deep frying
- Dipping sauce of your choice
- Wash shrimp and pat dry. Nip shrimp in 3 places to prevent curling when fried. Do not cut through all the way! You only want to make the shrimp straight.
- Combine shrimp with ingredients (scallion, garlic, salt and pepper, sugar, sesame oil, and cayenne pepper). Marinate for at least an hour.
- If your wrapper is too big, cut one corner. Place shrimp on one end. Roll tightly. Fold over top corner. Roll and tuck till you get to the end of the wrapper. Seal with cornstarch mixture. (still confused? Watch the video I provided. I got you.)
- Heat up a small pot of oil. Once it reaches 350 degrees, cook 5 egg rolls at a time.
- Remove once its golden brown, about 3-4 mins. Drain on paper towels or baking wires.
- Serve with your favorite dipping sauce. I love to eat mines with spicy mayo.