Firecracker Shrimp Recipe
Posted By Rasa Malaysia On February 12, 2007 @ 8:42 PM
In Appetizer Recipes,Chinese Recipes,Eating Light,Recipes
Following the cutesy creation from the leftover ingredients in my fridge, here comes the sexy ones. Flirting with the world with their perky tails while wrapped tightly with golden outfits, these fried shrimps are seductress to the taste buds and make everyone wanting and crazing for more after first bite, aka love at first bite.
Inspired by this and Rice and Noodles, these shrimps were marinated with some ginger juice plus other Rasa Malaysia secret seasonings.
After some happy frolicking in the marinate, they were gracefully wrapped with spring roll skin and deep fried to crispy perfection.
Devour these sexy as soon as they are hot off the frying pan and set your tongue on fire with dollops of spicy Sri Racha chili sauce.
Sit back, take a bite, and let the gingery and flavorful juice burst in your mouth…can you say mmm mmm good?!
Related Post: Clearing Out My Fridge, Part 1
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)
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)
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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