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Firecracker Shrimp

Firecracker Shrimp

Firecracker Shrimp is basically an appetizer recipe with shrimp wrapped with spring roll wrapper and deep-fried to golden perfection. Fried firecracker shrimp is a treat to the taste buds and make everyone wanting and crazing for more after first bite and they are sure to knock your socks off as they are so delicious.

To make firecracker shrimp, first you marinate the shrimp with some ginger juice plus other seasonings, please refer to my firecracker shrimp recipe below. After marinating in the marinade, the shrimp were then wrapped with spring roll skin and deep fried to crispy perfection.

Devour these firecracker shrimp as soon as they are hot off the frying pan and set your tongue on fire with dollops of spicy Sriracha chili sauce. Sit back, take a bite, and let the gingery and flavorful juice burst in your mouth…can you say mmm mmm good?!

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44 COMMENTS... read them below or add one

  1. Ming_the_Merciless

    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. :-)

  2. The Expedited Writer

    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!

  3. fatboybakes

    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.

  4. Claude-Olivier

    Trop beau !!! That prawn wrap looks absolutely perfect…there is no truffe but it looks like paradise…so nice ^__^

    Cheers
    Claude

  5. Annapurna

    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! :)

  6. lucia

    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!

  7. Lin

    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 :)

  8. Passionate Eater

    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.

  9. team BSG

    omg ! Those quartet of 3 willing redly overjuiced ( but wrong mthly timing v believe) + only one really/able one really turn us on…..

  10. Rasa Malaysia

    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!

  11. Rasa Malaysia

    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.

  12. Passionate Eater

    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!”

  13. shadowhunter

    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?

  14. Rasa Malaysia

    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. ;)

  15. Mae

    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

  16. zahi

    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

  17. Pauline Cheong

    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

    • leilani

      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.

  18. Mimi

    Is it possible to use lemon juice in place of lime juice? Or is lime juice absolutely necessary. Wondering because I have a few lemons in the fridge…

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