Thai Firecracker Shrimp
Yesterday, I bribed Nathan to help me do a cooking demo at the Florida Wine Fest in Sarasota. All it cost me was a $12.99 Nerf gun. I say GOOD DEAL!
Right before our demo were chefs from Sarasota Bay Club cooking pork belly and seared giant sea scallops. This was the day that Nathan discovered pork belly. He would not leave the chef’s side and soon the chef recruited him to help serve the customers little samples.
Every time the chef turned around, Nathan would sneak a little plate to devour. One for you….one for me….Smart kid.
When it was our turn, we rocked it! We actually had a line so long that we ran out of the shrimp, but luckily the Sarasota Bay Club chefs gifted Nathan 3 pounds of pork belly that they had left over. WE LOVE YOU CHEFS!
Once we ran out of the shrimp, Nathan’s idea was to use SOME, not all, of the pork belly to wrap. So we made Mini Pork Belly Egg Rolls, which went just as fast as the Thai Firecracker Shrimp did! Nathan was in charge of rolling. I was the fry master.
The Thai Firecracker Shrimp are super easy – only 5 ingredients!
1. Egg Roll Wrapper
3. Pad Thai Sauce from a jar
4. Fresh Basil
The best part is that you can prepare these ahead of time, freeze them and fry them (direct from freezer to fryer) in 5 minutes. We make a big ol’ batch and freeze them for easy homemade appetizers.
Thai Firecracker Shrimp Recipe Video
Thai Firecracker ShrimpServings: 6-8
Prep Time: 30 minutes
Cook Time: 15 minutes
For best results, go to an Asian market and buy the spring roll (sometimes called egg roll) wrappers. They are in the freezer. These Asian branded wrappers are so much better than the thick, pasta-like, starchy wrappers that you can get at standard grocery stores (usually found refrigerated, next to tofu). However if these are the only wrappers you can find, the will work fine.
To defrost the Asian spring roll wrappers, do NOT open package. Place in refrigerator overnight – or leave on counter for 1 hour. Do not microwave or submerge in water to defrost. If you open the package, place a damp towel over the package to prevent wrappers from drying out.
You can serve these Thai Firecracker Shrimp with prepared Sweet Chili Sauce, Sriracha or any other type of Asian chili-garlic sauce!
Ingredients:1 package frozen Asian spring roll wrappers, defrosted, cut in half diagonally (make triangles)
1 pound raw tail-on shrimp
3 tablespoons prepared Pad Thai sauce
1/4 cup water + 1 teaspoon cornstarch (or other starch) in small bowl, whisked
1/2 cup unsalted, shelled roasted peanuts, chopped
handful fresh basil, chopped
cooking oil, for frying (about 3 cups)
1. Shell the shrimp, leaving the tail on. Pat the shrimp very dry with a towel or paper towel. With a small knife, make three shallow, parallel slits along the inside curve of shrimp, just nicking the shrimp in place to “straighten” out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.
2. Line up the shrimp on a plate, tails all facing one direction. We’re going to marinate the shrimp, without getting the tails wet. Spoon the prepared Pad Thai sauce over the shrimp, avoiding the tails. Let marinate for a few minutes.
3. In the meantime, let’s prepare to wrap and roll. Cover the defrosted spring roll wrappers with damp towel. Have your water + cornstarch ready. Place a shrimp on the wrapper, add a sprinkle of peanuts and basil and roll the shrimp up in the wrapper (see pictures for rolling instructions). Keep the wrapped Firecrackers under plastic wrap while wrapping the rest to prevent drying.
4. When ready to cook, heat oil in wok, deep fryer or pot to 375F. Carefully slide a few Firecracker Shrimp into the hot oil and fry until golden brown, about 3 minutes. Drain.