Happy 4th of July everyone! If some of you are getting a sense of deja vu, you’re spot on. I posted this recipe around a year ago about the same time in rushed frenzy and it didn’t quite live up to what I hoped for, so here I am again doing this right. As a general rule, I never repost anything. But having trashed the original Thai firecracker shrimp post because the visuals sucked, I thought of redoing it instead because the recipe really deserves to be out there. And since it’s 4th of July, fireworks and all, now is the perfect time to bring it to the spot light. So here we are again, round two!
Speaking of fireworks, I’m not one for fireworks really. We went a few years ago and watched the fireworks explode in tandem with music over the water. It was a great experience and both of us were filming the whole thing with excitement and big grins on our faces. But it’s not something we’d do every year. Once is enough for me. Is that bad?
With the lack of love for fireworks, I’d at least like to get into the mood of things in some way, so celebrating with food sits better with me. And while fireworks and firecrackers are a little bit of a stretch, here goes. As for the name, I have no idea why they’re called firecracker shrimp. They don’t explode in your face or anything. It’s not spicy either, if you don’t count the dipping sauce. All I know is it’s of Thai origin and usually dipped with a sweet chili sauce.
Crunchy on the outside, shrimp on the inside with a cute little shrimp tail to act as a handle. I always have a bottle of sweet chili sauce handy but if you have trouble finding it, you can make your own. I should be posting a recipe to make it yourself at home soon.
Back to the shrimp, they are relatively easy to make once you get the folding and wrapping part down. If you’re a burrito wrapping king, you should feel right at home. I’ve included some visuals to help you figure out what goes where. You can find the egg roll wrappers at any Asian grocery store, usually in the frozen section. It’s about 2 bucks or so for a pack of 25.
Thaw them out first then strip them apart one by one. I was careful and gentle while stripping the first wrapper but after the third or so I was stripping like a pro. This doesn’t mean you should go on a stripping rampage though!
They’re pretty neat too. Like little edible tissues. Once they’re stripped, they don’t stick together anymore. If I was the type to play with my food, I’d play with it.
As usual, a little warning about shrimp cooking. You’re probably tired of me chanting the same mantra again and again. Shrimp cooks fast, shrimp cooks fast! Aaanyway…the shrimp cooks pretty fast and you don’t want to overcook them so make sure the oil is nice and hot before dropping them in and babysit! Let them air out and cool down before digging in. Happy dipping!Print