Chinese•quick
Firecracker Shrimp with Sweet Chili Sauce
Steamy Kitchen recipe - Chinese
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 25 large tail-on shrimp, deveined and nicked (see above)
- 15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
- oil for frying
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger (using rasp grater)
- 1/2 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon sweet chili sauce
- 1 teaspoon cornstarch
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- 1
Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
- 2
Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. (see instructions above) Seal with cornstarch paste.
- 3
Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.