I have these beautiful big shrimp and
tonight I'm making a yummy appetizer...
Spicy Firecracker Shrimp! I'm Tess and
welcome to my kitchen.
I often have firecracker shrimp at my
favorite Thai restaurant and they are
yummy and delicious! I thought I
would try making them and so glad I did!
I have some nice  shrimp that I had
frozen. You can use any size that you
have. I thawed, deveined and cleaned the shrimp. I left the tail attached. If need be, you
can make small cuts or scores on the
underside of the shrimp to help them lay flat.
 
Now for the marinade. First,  I am adding a healthy dose of minced garlic and ginger.
Next is the heat and these are spicy
firecracker shrimp after all! I'm adding
some chili garlic sauce or you can use
some sriracha or you can leave out it is optional.
 
The beauty of this recipe and marinade is
that you can make it whatever flavor
profile you like. In goes some lemon zest
and lemon juice, a little corn starch and
giving it a good but general toss. The
corn starch is going to help the
marinade adhere to the shrimp. Going to
cover and refrigerate no longer than 20
to 30 minutes.
I like using the spring roll pastry
sheets vs the egg roll wrappers.
The pastry sheets hold up better and don't get as brown when frying. They are thin,
light and get really crispy. You can find them in the freezer section of your Asian
market. Cut them in half diagonally so
you have triangle pieces. They can dry
out fast so keep them under a damp towel.
I also have a corn starch slurry here to
help seal the wrappers. You can find this
recipe in the list of ingredients in the
description box below.
Before I lay in the shrimp, I'm dipping
my fingers in the slurry and coating the
top and edges of one side of the wrapper. I took the shrimp out of the marinade and
with my fingers gently rubbed off any
excess marinade and chunks. Some of the garlic
and ginger pieces will sneak in there and
remain but I don't want the shrimp to be too wet.
 
The marinade has given a lot of flavor
and served its purpose. I'm laying the
shrimp flat on one end and letting the tails stick out ,rolling the shrimp as snug as I can.
 
Folding in the top and continuing to
roll until the end.  And the water
cornstarch slurry will help seal the wrap.
This is what the firecracker shrimp looks like!
 
Now we are ready to fry them! I have some vegetable oil at 350 degrees. I have 10 shrimp
so I'm frying in two batches. Just
laying them in gently. You will get some
splattering of the oil so be careful! You
can use a screen. With this size shrimp, it
will take about 3 to 4 minutes. Just
gently moving them around turning them
over to evenly cook. Once done, I'm
removing and placing them on a wire rack
to let the excess oil drain.
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For the dipping sauce, I'm serving with two sauces.
The first is a mayonnaise  and sriracha sauce mix. You can
make it the heat that you or your
guests like, but we like it spicy! And it has
a beautiful shrimp color ! The second
sauce is a sweet chili sauce.
Serving on a bed of arugula and some lemon.
These Firecracker Shrimp turned out
awesome! The shrimp has lots of flavor
with a nice bite and the outside was
nice and crispy. I couldn't stop eating them!
The dipping sauces added some
additional heat with one being creamy
and the other sweet and spicy.  A peanut
sauce is good as well. You could add some
fresh herbs or slices of veggies in
with the shrimp. There's lots of ideas
and possibilities. Hope you give this
Firecracker Shrimp recipe a try.
Make it your own.  Until next time, enjoy.
And Thanks so much for joining me here
in my kitchen . You can SUBSCRIBE here for
my future video recipes and remember to
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Until next time, Much Love!
