Add some serious pop to your party with these incendiary shellfish. They look complicated but they’re easy to prep and cook. All it takes is some spring roll wrappers and a simple pad Thai sauce. Peel ’em, wrap ’em, fry ’em and dip ’em.
1 package frozen Asian spring roll wrappers, defrosted, cut in half diagonally (make triangles)
1 pound peeled raw tail-on shrimp
3 tablespoons prepared Pad Thai sauce
1/4 cup water + 1 teaspoon cornstarch (or other starch) in small bowl, whisked
1/2 cup unsalted, shelled roasted peanuts, chopped
handful fresh basil, chopped
cooking oil, for frying (about 3 cups)
Shell the shrimp, leaving the tail on. Pat the shrimp very dry with a towel or paper towel. With a small knife, make three shallow, parallel slits along the inside curve of shrimp, just nicking the shrimp in place to “straighten” out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.
Line up the shrimp on a plate, tails all facing one direction. You’re going to marinate the shrimp without getting the tails wet. Spoon the prepared Pad Thai sauce over the shrimp, avoiding the tails. Let marinate for a few minutes.
In the meantime, prepare to wrap and roll. Cover the defrosted spring roll wrappers with a damp towel to keep them moist. Have your water and cornstarch ready. Place a shrimp on the wrapper, add a sprinkle of peanuts and basil and roll the shrimp up in the wrapper. Keep the wrapped shrimp under plastic wrap while wrapping the rest to prevent drying.
When ready to cook, heat oil in wok, deep fryer or pot to 375F. Carefully slide a few Firecracker Shrimp into the hot oil and fry until golden brown, about 3 minutes. Drain.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162