Shrimp Wrapped in a Blanket | Goong Hom Pha | กุ้งห่มผ้า
This Thai appetizer is great to bring to parties or get togethers - it's eye catching, delicious, and easy to make!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon garlic ((2 cloves))
- 1 Tablespoon cilantro root ((2 stems))
- 1/2 teaspoon white pepper powder
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 cup pork (minced)
- 1 egg
- 10 8 inch spring roll wrappers
- 20 shrimp (peeled, deveined, tail on)
- canola oil (for frying)
Instructions
- 1
Heat the Frying Oil: Add canola oil to a large pot and heat to 350F.
- 2
Prepare the Marinade: Pound the garlic, cilantro root, and white pepper powder together until smooth. Add the salt and sugar and mix until incorporated.
- 3
Make the Pork Spread: Pulse the pork in a food processor until finely minced. Crack and beat the egg, then add 1 Tablespoon of the beaten egg to the food processor as well. Finally, add the marinade and pulse everything until well blended and smooth.
- 4
Prepare the Shrimp: Start with shrimp that have been peeled and deveined, but the tail is still intact. Turn it on its underside and make three small slices perpendicular to the body so that it can lay straight.
- 5
Wrap the Pork and Shrimp: Cut the spring roll wrapper in half diagonally, forming two triangles. Using one triangle at a time, spread 1 teaspoon of the pork mixture onto half of it. Place the shrimp towards the middle of the wrapper, then fold it in half and wrap around the shrimp, leaving the tail sticking out.
- 6
Fry the Wrapped Shrimp: Ensure the oil is still at 350F. Place the wrapped shrimp in the oil and allow to fry until golden brown, approximately 3 minutes. Remove from the oil and place on paper towel to drain.
- 7
Serve: Serve the fried shrimp with Thai chili dipping sauce (nam jim gai) and sliced cucumbers.