How to Make Firecracker Shrimp
Firecracker Shrimp is basically an appetizer with shrimp wrapped in spring roll wrapper and deep-fried to golden perfection.
Fried firecracker shrimp is a treat to the taste buds, making everyone wanting and crazing for more after the first bite. 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.
After marinating in the marinade, you then wrap the shrimp with spring roll skin and deep fry them 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?!
Ingredients for Firecracker Shrimp
- Shrimp
- Spring roll skin
- Scallion
- Red chili
- Ginger
- Lime juice
- Egg
- White pepper
- Cornstarch
- Sesame oil and seeds
Frequently Asked Questions
How many calories?
This recipe has 55 calories per serving.
What Dishes to Serve with this Recipe?
This dish is best served as an appetizer with chili sauce. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
Firecracker Shrimp Recipe
Firecracker Shrimp - appetizer featuring shrimp wrapped in spring roll wrapper and deep-fried. Super easy firecracker shrimp recipe that is sure to please.
Ingredients
- 20 shrimps, shelled and deveined but leave the tail on
- 20 pieces spring roll skins
- 1 stalk scallion, finely chopped
- 1/2 red chili, finely chopped
Marinade:
- 3 inches 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 sesame seeds
- 1/4 teaspoon cornstarch
- 3 dashes white pepper
- 1 egg white, lightly whisked for sealing purposes
Instructions
-
Pat dry the shrimps with paper towels 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 to golden brown. Serve hot.
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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…
shrimp435
taste like chicken
Mirch Maza
This was amazing. I tried it and it really taste good.
khwong2k
how to roll the shrimp with spring roll skin?
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.
zafer cetinoz
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
SY
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!
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
anthony
im the best cook ever
anthony
pretty decent
baby
i would like to ask if anyone have a recipoe for salted ham.
dolphinstate
way creative! im inspired to open the fridge right now, and see what idea will pop-out
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
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. ;)
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?
bea at La tartine gourmande
Oh this is so nice. I absolutely have to give it a try! Love this type of food, very much!
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!”
Ming_the_Merciless
Happy Valentine’s Day!!
Any more leftovers for dinner???
team BSG
we r still undergrads of backStreets and hope o graduate soon with DaBSCode, TQ
Flower
Why my food never look this good when I clean my fridge?
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.
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!
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…..
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.
inoule
What a wonderful way to clear out a fridge ! I love your recipe !
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 :)
BuddingCook
very nice looking shrimp. your shrimp blow mine out of the water! :)
Chef Scott
Adorable! Wish I had the ability to “whip up” something like this!
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!
tigerfish
You and your fav udang! Hee hee…
Nice presentation. Looks like “hammer prawns”.
Jackson
alamak! can u come to my hse and clear my fridge? hehe
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! :)
Claude-Olivier
Trop beau !!! That prawn wrap looks absolutely perfect…there is no truffe but it looks like paradise…so nice ^__^
Cheers
Claude
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.
babe_kl
ooo perky tails they’ve there, no wonder so sexi
Precious Pea
I didn’t know cleaning fridge can come out with such yummy sexy looking food.
MeiyeN
oh my god, not only that they looks sexy but very apetizing too!!!!!
Tummythoz
Really dun look like clear fridge food-leh. Ginger flavour? That’s real interesting.
sc
these babies looks absolutely stunning ;p too good to eat!
wmw
Ha ha ha…sexy one indeed. Now, let’s see what BSG will say on this! Ha ha ha…
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!
UnkaLeong
*Raises Hands* I volunteer to help clean out your fridge too ;)
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. :-)