Updated: Feb 20, 2018
I love hosting parties for friends and families. But cooking for a large group can be exhausting. That’s why making Firecracker Shrimp is a perfect appetizer. It does not require a lot of ingredients and is easy to make.
20 Large Shrimp with tail-on, peeled and deveined
Spring Roll Wrappers
3 tablespoon Mae Ploy Thai sweet chili sauce
1 teaspoon salt
1 egg, beaten
Oil for frying
Mae Ploy Thai Sweet Chili Sauce
2 tablespoon mayo
2 teaspoon Sriracha
Prep: Pat the shrimp dry. To keep the shrimp from curling, score the bottom of the shrimp where the body curves. I scored the shrimp in 3 spots. Be careful not to score to deep.
Marinate: Mix the shrimp with salt and Mae Ploy Thai sweet chili sauce for 30 mins. The chili sauce is not spicy but rather sweet. It’s a great dipping sauce for the shrimp as well. Also it’s great for fried spring rolls, egg rolls, calamari, and BBQ chicken.
Roll: Cut the spring roll wrappers diagonally in half. I prefer to use spring roll wrappers instead of egg roll wrappers. Spring roll wrappers are thinner and will fry more crisp. Here are a two that I like.
If you have a smaller size shrimp, use the 8.8oz wrappers,
Beat one egg and set aside. To roll the shrimp place wrapper with the point away from you. Follow the pictures below. Make sure you roll tightly and brush the wrapper points with the egg to help seal the rolls.
Fry: Heat deep fryer to 375 degrees. Fry a few shrimp at at time for 3-5 mins or until golden.
Drain: Once the shrimp is golden, remove from the fryer and lay on paper towels to remove any excess oil.
Sauce: Mae Ploy Sweet Chili Sauce is a great dipping sauce. Or make a spicy Sriracha mayo sauce by combining 3 parts mayo to 1 part Sriracha. Add more Sriracha if you prefer a spicier dip.
And that’s it!