Crispy Fried Firecracker Shrimp Rolls Recipe
These crispy fried firecracker shrimp rolls are fun, delicious snacks with that satisfyingly crunchy snap and crackle that are commonly served as appetizers or "small chops" in weddings and parties.
American, Asian, Nigerian, Tropical
of large deveined tail on shrimp
about 25 shrimp
sheets of thawed spring roll wraps
cornstarch plus 2 tbsp water
onion salt or any all purpose seasoning of your choice
Optional: 3 tbsp Nigerian spicy peanut butter plus 1 tsp honey
Season the shrimp with the onion salt or all purpose seasoning and black pepper and set aside for about 30 minutes to marinade.
After 30 minutes, prep the shrimp by simply scoring them lightly on two sides on the inner curve of the shrimp as seen above to straighten the shrimp and prevent them from curling up while cooking.
Cut the sheets of spring roll wraps to form triangles as shown above. While the spring roll wraps are not in use, be sure to cover them with a damp cloth to prevent them from drying out.
To assemble the shrimp rolls, simply roll up the shrimp in the spring roll wraps following the steps above, and seal with corn starch.
Again, make sure the shrimp rolls are covered with with a damp cloth so they do not dry out once they have been prepped.
You may freeze the shrimp rolls on a single layer and store, or deep fry them right away.
Fry the shrimp rolls in a deep pan in oil (about 350 Fahrenheit) until golden brown. It should take about 10 minutes. If they are fried from frozen, fry them for about 15 minutes.
Drain the shrimp once they are golden brown and serve alone or with a dip. I used a Nigerian spicy peanut butter and honey dip.
The nutritional information for a serving of a single firecracker shrimp is shown below with the assumption of 10% oil retention on deep fried foods.
Crispy Fried Firecracker Shrimp Rolls Recipe as retrieved from yummymedley.com