Firecracker Shrimp with Sweet Chili Sauce

Wow! These are so scrumptious! When we had them for the first time at the Flower Drum Restaurant in Palm Springs, this was back in 1990 and we haven’t changed the recipe as we consider it perfect just


Combine the marinade ingredients in bowl, and marinate the shrimp for 30 minutes.
Pat the shrimp dry with a paper towel, wrap each shrimp in a spring roll wrapper half, and seal with the cornflour paste. When you roll the shrimp and wrapper, try to make the roll tight and compact, you don’t want the shrimp falling out when you put it in the fryer.
Fry in hot oil (375°f) for 3 minutes or until golden brown and the shrimp are cooked through, serve with sweet chili sauce for dipping.
Serve and Enjoy!


For the Cornflour Paste

Cornflour 1 Tablespoon
Water ¼ Cup

For The Marinade

Sweet Chili Sauce 1 Teaspoon
Soy Sauce 1 Teaspoon
Sesame Oil ½ Teaspoon
Grated Ginger ½ Teaspoon
Grated Garlic. We Us The Little Micro Plane Grater 1 Teaspoon
Cornflour 1 Teaspoon

You Will Need

Oil For Frying
Spring Roll Wrappers. Cut In ½ Diagonally (2 Triangles) 15
Tail-on Shrimp. Deveined And Scored. (See Note) 25 Large

Hints 'n' Tips

Taking a tip from the Japanese, score the shrimp 2 or 3 times along the inside of the curve of the shrimp, this allows you straighten out the shrimp so you don’t get a arched up shrimp, only be sure not to cut to far in.


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