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Thai Firecracker Shrimp

Thai Firecracker Shrimp

  • Author: The Cooking Jar
  • Total Time: 30 mins
  • Yield: 2-4 1x


  • 20 large shrimps, shelled and deveined with tails on
  • 10 egg roll wrappers
  • 1 egg, beaten / 1 teaspoon cornstarch mixed with 1 tablespoon cold water


  • 1 teaspoon garlic, minced
  • 1/4 teaspoon ginger, minced
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon chili flakes
  • 1 teaspoon thin soy sauce
  • 1 teaspoon honey
  • 1/2 teaspoon lemon juice


  1. Cut three nicks on the underside of each shrimp and bend them backwards to straighten them out
  2. Pat the shrimp dry with paper towels and marinate in the fridge for 30 minutes
  3. Cut 10 egg roll wrappers in half diagonally then start with one half of a wrapper laid out in a triangle
  4. Place one shrimp on the bottom left corner with the tail outside the wrapper
  5. Fold the left corner over the shrimp and roll it a few times before folding the top part of the wrapper down to seal it from the top
  6. Roll the shrimp up tightly in the wrapper leaving the bottom right hand corner open
  7. Brush the corner with the beaten egg or cornstarch slurry and roll it up completely. The egg will act as a seal
  8. Repeat the process for the rest of the shrimp
  9. Over medium high heat, deep-fry the shrimp in batches until golden brown and drain on paper towels
  10. Let it sit for 10 minutes and serve with sweet Thai chili sauce
  • Prep Time: 20 mins
  • Cook Time: 10 mins