Firecracker Shrimp
Firecracker Shrimp requires around 30 minutes from start to finish. One portion of this dish contains approximately 16g of protein, 4g of fat, and a total of 202 calories. For $1.6 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. 8813 people found this recipe to be yummy and satisfying. It works well as a budget friendly main course. This recipe from Closet Cooking requires cornstarch, oil, fish sauce, and shrimp. It is a good option if you're following a dairy free and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is good. Try Firecracker Shrimp, Firecracker Shrimp, and Firecracker Shrimp for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons cornstarch
12 egg roll wrappers, cut in half into 2 triangles
1 tablespoon fish sauce (or soy sauce)
2 teaspoons garlic, grated
2 teaspoons ginger, grated
oil for frying
1 teaspoon sesame oil
1/2 pound large shrimp, peeled with tails on and deviened
sweet chili sauce for dipping
2 tablespoons water
Equipment:
paper towels
Cooking instruction summary:
Nick the shrimp a few times along the inside of their curve to help them stay straight.Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornstarch.Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
Step by step:
1. Nick the shrimp a few times along the inside of their curve to help them stay straight.Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornstarch.Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
Nutrition Information:
covered percent of daily need
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