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Firecracker Shrimp Recipe
February 12th, 2007Recipes, Chinese Recipes, Recipes, Eating Light, Recipes, Hors d'oeuvres/Tapas Recipes, Recipes40 CommentsIngredients:
20 shrimps (shelled and deveined but leave the tail on)
20 spring roll skins
1 stalk of scallion (finely chopped)
1/2 red chili (finely chopped)
Marinate:
3 inches of ginger (peeled, pounded with mortar and pestle, and squeezed for the juice)
1/8 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon lime juice
1/4 spoon of sesame oil
1/4 teaspoon of sesame seeds
1/4 teaspoon of corn starch
3 dashes of white pepper powder
1 egg white (lightly whisked for sealing purposes)
Method:
Pat dry the shrimps with paper towel and marinate with the above ingredients and the ginger juice. Add in the finely chopped scallion and red chili. Marinate for 20 minutes.
Wrap each shrimp with a spring roll skin. Heat up a frying pan with oil and deep fry the shrimp until light brown. Serve hot.
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Looks yummy! Why don’t you move to NYC and every time you feel like clean out the fridge, I will come over to eat. :-)
*Raises Hands* I volunteer to help clean out your fridge too ;)
That prawn fritter wrap looks absolutely divine. I love crustaceans.
I hope you don’t mind that I’ve linked you to my food blog as well :)
Keep up the good work!
Ha ha ha…sexy one indeed. Now, let’s see what BSG will say on this! Ha ha ha…
these babies looks absolutely stunning ;p too good to eat!
Really dun look like clear fridge food-leh. Ginger flavour? That’s real interesting.
oh my god, not only that they looks sexy but very apetizing too!!!!!
I didn’t know cleaning fridge can come out with such yummy sexy looking food.
ooo perky tails they’ve there, no wonder so sexi
do you throw a dinner party when you clean the fridge? surely you cant be eating food that is presented like THAT just the two of you? it’s like a woman getting all dolled up to go to the loo…. what a waste!!!! it needs to be seen, caressed, by the people….
if my wife cooked dinner like that, i’d think i’d forgotten an anniversary or birthday.
Trop beau !!! That prawn wrap looks absolutely perfect…there is no truffe but it looks like paradise…so nice ^__^
Cheers
Claude
I love these guys. I sometimes make a batch to freeze for later. May I suggest adding a sprig of corinader to the rolls just before frying…? Delish!
PS I love the contents of your fridge! :)
alamak! can u come to my hse and clear my fridge? hehe
You and your fav udang! Hee hee…
Nice presentation. Looks like “hammer prawns”.
hey my mum used to make this prawn wrap… with one difference. instead of using popiah skin to wrap, she used bread! the piece of bread has to be roll until it is flat, then cut into half. since the wrap is made of bread, this kind of snack is very filling! i love it!
Adorable! Wish I had the ability to “whip up” something like this!
very nice looking shrimp. your shrimp blow mine out of the water! :)
Being a shrimp lover, this is one of my favorite shrimp dishes. I once made this (the marination is different from yours) for a party and everybody loves it :)
What a wonderful way to clear out a fridge ! I love your recipe !
Wow, now I have the recipe for “firecracker shrimp!” I’ve also seen them tie a noodle around the shrimp too, so it looks like a bow.
You make recipes from cleaning out the fridge seem so luxurious! When I clean out the fridge, it looks like a disaster, and not a masterpiece.
omg ! Those quartet of 3 willing redly overjuiced ( but wrong mthly timing v believe) + only one really/able one really turn us on…..
Ming – The apartment is too small so I will have a small fridge with no leftover food! :P
Unkaleong – you pulak?
The Expedited Writer – thanks for linking me, of course I don’t mind, the more the merrier. :)
WMW – aiyo, Team BSG sure says they are not as sexy as their piao meis lah!
SC – yeah, that cheesy song “I am too sexy” was ringing in my ears when I see the pictures…I don’t know why?! LOL!!!!
Tummy – I was really really clearing out my fridge now almost clean. ;)
Mei Yen – yes, very tasty too.
PP – I am just lucky because I had the right leftover ingredients.
Babe – yes lah, Baby Got Back! Muahahaha.
FBB – no lah, no dinner party…I made this at home during lunch time. I like making pretty things, regardless of clearing out fridge or not.
Claude – try making them, easy and a lot of WOW factor. :)
Annnapurna – what a good idea about coriander. Thanks!
Jackson – aiyo, another one?
Tiga – yes lah, me and my udang…very illicit love affair I have with them. LOL!!!
Chef Scott – it’s very easy really. You just have to try.
BuddingCook – hehe. :P
Lin – I know…this is a crowd pleaser.
Inoule – thanks for your comment. :)
PE – is this dish called firecracker shrimp in real? LOL. Tie a noodle around the shrimp, wow, that is tough!
Team BSG – may I ask where you go to school huh? I and WMW have to keep scratching our heads to decipher your BSG code, very very deep and no comprehendo.
Why my food never look this good when I clean my fridge?
we r still undergrads of backStreets and hope o graduate soon with DaBSCode, TQ
Happy Valentine’s Day!!
Any more leftovers for dinner???
I think they call it “firecracker shrimp” in Thailand. They also add a bit of curry paste inside the wrapper, and the “noodle” bow tie has to be made with a “fresh noodle!”
Oh this is so nice. I absolutely have to give it a try! Love this type of food, very much!
wow looks great. can’t wait to try it at home.
by the way, nice photos! what camera do you use, if you dont mind me asking?
Flower – hehe, I was just lucky to have the right ingredients.
Team BSG – oh I see.
Ming – nothing left, all finito.
PE – thanks for the enlightenment. ;)
Bea – You should try them out…you will like them I think. And I am sure your pictures will make these even sexier!!!
Shadowhunter – I use a Canon Digital Elph SD450 Point and Shoot, I took my pictures using Macro settings. That’s it. No secrets. ;)
Hi Bee! Ow, well what can i say? But YES indeed they look super sexy!!!
Thanks for the link to my post. I am pleased i’ve inspired you. The addition of ginger juice sounds absolutely delightful!
Mae
way creative! im inspired to open the fridge right now, and see what idea will pop-out
i would like to ask if anyone have a recipoe for salted ham.
pretty decent
im the best cook ever
can you please explain something?
why do i need to finely chopp the scallions and the pepper?
is it going into the sigar? what is going into the sigar except the shrimp? tnx for the answer. zahi
How do I keep the shrimp from curling up when I fry them? I tried doing this but they did not lay flat like yours. Thanks!
Looks yummy! Why don’t you move to NYC and every time you feel like clean out the fridge, I will come over to eat
it’s good for party snacks or coctail. may i ask once i shelled the prawn shell, do i need to clean inside the prawn? how to do it? thanks
if i can’t find de-veined shrimp at the grocery store, i use a shrimp de-viener (picked up at a household goods store – a real a time saver – search internet for images). prior to that, i used a very sharp paring knife and made a shallow slit along the top curve of the shrimp (ideally, don’t pierce the vein. if so, no biggie, just de-vein the remainder and rinse). at the head of the shrimp, wiggle your forefinger beneath the vein and grasp it with forefinger and thumb. gently pull out the vein while pinching the tail. hope that helps.
if i can figure out how to wrap the shrimp as beautifully as the kindly web host (thanks for the recipe :), i’ll be a happy camper. my freshman attempt left me flummoxed. cut the spring roll wrapper into quarters? thirds? any tips would be VERY much appreciated.