I recently tried a great recipe that I found on FoodGawker.com, posted by PictureTheRecipe.com, for Firecracker Shrimp with a Sweet and Spicy Sauce. It was so yummy that I decided I wanted to share it with you today!
Ingredients for Firecracker Shrimp…
- 12 Shrimp, Unfrozen, Deveined but with Tails
- 6 Egg Roll Wrappers
- 1 Tablespoon of Flour
- Canola Oil for Frying
For the Marinade…
- 1 Tablespoon of Sriracha
- 1 Tablespoon of Low Sodium Soy Sauce
- 1/2 Tablespoon of Rice Wine Vinegar
- 1/2 Tablespoon of Toasted Sesame Oil
- 3 Cloves of Garlic, Finely Grated
- 1/2 Lime, Zest and Juice
- 1 Tablespoon of Sugar
For the marinade, combine 1 tablespoon of Sriracha, 1 tablespoon of soy sauce, 1/2 tablespoon of rice wine vinegar and 1/2 tablespoon of sesame oil in a bowl.
Next, add 3 cloves of garlic that have been finely grated. Next, add the zest and the juice of 1/2 of a lime and 1 tablespoon of sugar.
Stir it all up then add the shrimp.
While the shrimp are marinating in the refrigerator for about 30 minutes, make the Sweet and Spicy Sauce.
Ingredients for the Sweet and Spicy Sauce:
- 3/4 Cup of Sugar
- 1/2 Cup Rice Vinegar
- 1/4 Cup of Water
- 1 Tablespoon of Garlic, Finely Grated
- 1 Tablespoon Crushed Red Pepper Flakes
- 1 Tablespoon of Sriracha
- 1 Tablespoon of Cornstarch
- 1 Tablespoon of Water (to dissolve the cornstarch)
- 1/2 Tablespoon fish sauce
Combine 3/4 cup of sugar, 1/2 cup of rice wine vinegar and 1/4 cup of water in a sauce pan on medium heat. Stir until the sugar dissolves.
Next, add 1 tablespoon of red pepper flakes and 1 tablespoon of finely grated garlic, then bring to a boil. If you don’t like your sauce super spicy, you might reduce the red pepper flakes to 1/2 of a tablespoon.
Next, in a separate bowl, dissolve 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the sauce. Lastly, add 1/2 tablespoon of fish sauce for saltiness and 1 tablespoon of Sriracha for heat. Again, if you don’t like your sauce super spicy, you can reduce the Sriracha to 1/2 of a tablespoon.
Bring the sauce to a boil, then remove from the heat to cool.
While that’s cooling, let’s get back to the shrimp…
Take your egg roll wrappers and cut them in half diagonally. This would be a good time to also combine the flour with a little water to make a paste for sealing the wrapped shrimp.
Then, place a shrimp on one end of the egg roll wrapper. Now my shrimp were a little too curly, and I needed them to lay straight. So, I gently slice the head of the shrimp about 1/3 of the way from the top, without cutting it off. This made my shrimp lay straight. Next, you will fold the left edge of the egg roll rapper over the shrimp, and then roll it once or twice until you’re almost to the top center point of the egg roll wrapper. Fold the top center point down towards the shrimp and then continue rolling the shrimp until the end. Use a little of the flour and water paste to seal the wrapper. Set the shrimp to the side and repeat for the remaining shrimp.
Once you’ve wrapped the shrimp, it’s time to start frying! I’ve learned that I have yet to master deep frying… the irony in my love for deep fried and lack of frying skill is not lost on me… It took some trial and error for us to get the oil temperature just right. We started at Medium on our stove, which turned out to be way too hot. We experimented before learning that, on a scale of 1 to 10, we needed a 2 to correctly fry the shrimp. In fact, we ended up with 8 of the 12 shrimp due to under or overcooking. So I recommend you make a few test shrimp if you plan to eat all 12!
To fry your shrimp, add 1/2 of an inch of canola oil to a deep frying pan and bring it to temperature. Add 2 shrimp at a time to the oil and fry between 2 and 3 minutes on each side before pulling it out of the oil and placing it on a paper towel to drain and cool off.
Last but not least… add some yummy stir fried veggies, tossed in a little of the sweet and spicy sauce, and enjoy!
- Follow FBT on Twitter @FoodiesBTrippin