Thai Shrimp in a Blanket (Goong Hom Pha)
Thai Shrimp in a blanket (Goong Hom Pha) is a delicious dish made by wrapping succulent shrimp with classic Thai aromatic paste and ground pork mixture. The combination of flavors creates a mouthwatering filling that will satisfy your taste buds. Perfect for a quick and easy appetizer or a main course, this dish is guaranteed to impress your guests with its unique Thai flavors.
- Prep time
- 35 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1.5 pound shrimp, deveined, heads and shells removed. Leave the tails on.
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp cup cilantro stems or roots, chopped into small pieces
- 3 large cloves of garlic, minced
- 1/2-1 tsp ground white pepper or to taste
- 1/4 tsp salt
- 4 oz ground pork
- 1 packet of eggroll wrappers
- 1 egg for use to wrap the eggroll wrappers
Instructions
- 1
Peel and devein the raw shrimp, leaving the tail and the last shell on the shrimp's tail for easy grip when frying the shrimp.
- 2
Slice the belly section of the shrimp in 3 places to flatten the shrimp before rolling them in the wrappers.
- 3
Use a side of a knife to press lightly on the shrimp to flatten them. Set aside until ready.
- 4
Mix the sauce ingredients (fish sauce, oyster sauce) in a medium bowl. Add the shrimp to this mixture, gently massage the sauce with the shrimp, and let them marinate while preparing the pork pate.
- 5
Pound the garlic, cilantro, and white pepper into a paste in a small mortar and pestle. Add the ground pork and mesh together until you have a smooth paste.
- 6
Add garlic, cilantro, white pepper, and pork.
- 7
If using a small food processor. Make sure to chop the garlic and cilantro stems into small, fine pieces before adding them to the food processor.
- 8
Having a wrapping station set up before rolling the shrimp is extremely helpful. See the image in the blog post for an easy guide.
- 9
Make sure to use the correct egg roll wrappers—the same wrappers are used for making Lumpia and Vietnamese egg rolls.
- 10
Cut an egg roll wrapper into halves to create a triangular wrapper. Trim off any straggly-looking edges to prevent the sheet from tearing.
- 11
Wet the edges lightly. Place a small scoop of pork paste in the center and spread it into a thin single layer on the wrapper surface.
- 12
Add the shrimp, leaving the tail at the wrapper's bottom. Fold the sides over the shrimp, then fold in the top part. Tuck in any small pieces that might be sticking out. Then, roll it up like a burrito.
- 13
Seal the edge with a little water or egg wash. Repeat until all the shrimp is gone.
- 14
Heat oil in a frying pan over high heat. Be careful with the hot oil.
- 15
Fry until they turn golden brown and crispy, about 2-3 minutes on each side, until you have golden crescent rolls.
- 16
Use a slotted spoon to remove the oil and Place them on a paper towel to remove excess oil. Enjoy your shrimp rolls and favorite dipping sauce in a small bowl!