This easy recipe for Firecracker Shrimp can be prepared a day ahead of time and then deep-fried just after your guests arrive. Makes 12 pieces.
Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt.
Cut each spring roll wrapper into thirds, making 3 long narrow strips.
Place the carrot strips in a small bowl, sprinkle with remaining 1/4 teaspoon garlic salt, and set aside.
Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other - to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots.
To make a dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.
In a wok, heat the vegetable oil to 350 degrees F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.
Firecracker Shrimp recipe reprinted with permission from Everyday Chinese Cooking: Quick and Delicious Recipes from the Leann Chin Restaurants. The authors write: "This festive appetizer, which is great for a Fourth of July gathering or a Chinese New Year celebration, looks just like a firecracker. In China, firecrackers light up the sky on New Year's Day. Prepare it a day ahead and save the deep-frying for just after your guests arrive."
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