Firecracker Shrimp

Recipe by Iron Bloomers
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READY IN: 1hr
SERVES: 3
YIELD: 12 rolls
UNITS: US

INGREDIENTS

Nutrition
  • 12
    large shrimp, cleaned
  • 6
    egg roll wraps, halved on the diagonal
  • oil (for frying)
  • 1
    tablespoon flour, mixed with a little water (for sealing the wrappers)
  • marinade
  • 3
    tablespoons sriracha sauce
  • 1
    tablespoon soy sauce
  • 12
    tablespoon rice vinegar
  • 1
    teaspoon sesame oil
  • 3
    garlic cloves, minced
  • 1
    lime, juiced & the zest
  • 1
    tablespoon sugar
  • salt & pepper
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DIRECTIONS

  • Combine all marinade ingredients in a shallow bowl or zip lock bag.
  • Add the shrimp tossing to coat.
  • place in fridge for 15-30 minutes.
  • Lay out your wrappers.
  • Place one shrimp on each wrapper, fold 1 corner over the shrimp & roll,wrapping tightly, moisten remaining point with flour/water mixture & seal it over the roll.
  • Repeat with remaining shrimp wraps.
  • Heat about 1 inch of oil in a cast iron frying pan over medium high heat.
  • Fry a few rolls at a time turning once till golden brown, this only takes a couple of minutes as shrimp cook quickly.
  • Serve hot with sweet & sour sauce.
  • Can be made with smaller shrimp & wonton wrappers.
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