Wednesday, December 31, 2008

Firecracker Shrimp

This recipe won the party food contest sponsored by Marx Foods.

The contest attracted 95 entries (including my Easy Spinach and Artichoke Dip), and the winning Firecracker Shrimp garnered 353 votes from the readers of the Marx Foods blog.

The Firecracker Shrimp recipe came from Jaden at Steamy Kitchen: Modern Asia.

24 medium tail-on shrimp, shelled (leave tail on) and deveined
1 tablespoon cornstarch or flour
1/4 cup (65 ml) water
12 egg roll or fresh spring roll wrappers, cut in half and covered with plastic wrap or a damp cloth
Oil, for frying
1/2 cup (125 ml) sweet chili sauce , for serving as a dipping sauce

1. Lay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the shrimp to flatten the shrimp out. Be careful not to cut through the shrimp. Season the shrimp with salt,
2. In a small bowl, mix the cornstarch with the water to make a slurry,
3. Lay one egg roll wrapper so that the long side is vertical (short side should be closest to you),
4. Lay the shrimp with tail sticking out to the right and roll the shrimp up (tail should be sticking out),
5. Make sure that the roll is nice and tight. Big air pockets and holes will allow oil to seep in and shrimp to fall out. Dab your finger or pastry brush in the cornstarch slurry and brush on the wrapper to seal the final edge,
6. Lay the firecracker shrimp, seal side down in a single layer on a dry surface and keep covered with plastic wrap to prevent drying,
7. In a wok, deep fryer or large sauté pan, add 1-1/2 inches (3.75 cm) of oil and heat it to 375°F (190°C),
8. Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes,
9. Drain on a baking rack and serve with a side of sweet chili sauce for dipping.

Serves 4 to 6 as appetizer.
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