Firecracker Shrimp
- 12 large shrimp, cleaned
- 6 egg roll wraps, halved on the diagonal
- oil (for frying)
- 1 tablespoon flour, mixed with a little water (for sealing the wrappers)
- marinade
- 3 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 lime, juiced & the zest
- 1 tablespoon sugar
- salt & pepper
- Combine all marinade ingredients in a shallow bowl or zip lock bag.
- Add the shrimp tossing to coat.
- place in fridge for 15-30 minutes.
- Lay out your wrappers.
- Place one shrimp on each wrapper, fold 1 corner over the shrimp & roll,wrapping tightly, moisten remaining point with flour/water mixture & seal it over the roll.
- Repeat with remaining shrimp wraps.
- Heat about 1 inch of oil in a cast iron frying pan over medium high heat.
- Fry a few rolls at a time turning once till golden brown, this only takes a couple of minutes as shrimp cook quickly.
- Serve hot with sweet & sour sauce.
- Can be made with smaller shrimp & wonton wrappers.
shrimp, egg roll wraps, oil, flour, marinade, sriracha sauce, soy sauce, rice vinegar, sesame oil, garlic, lime, sugar, salt
Taken from www.food.com/recipe/firecracker-shrimp-490779 (may not work)