Firecracker Shrimp with Sweet Chili Sauce Recipe at MyDish

Firecracker Shrimp with Sweet Chili Sauce

4 stars based on 3 reviews Rate this Recipe


  • 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!
  • 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.


    • 25 large tail-on shrimp. deveined and scored. (See Note)
    • 15 spring roll wrappers. cut in ½ diagonally (2 triangles)
    •  oil for frying
    • 1 teaspoon grated garlic. we us the little micro plane grater
    • ½ teaspoon Grated Ginger
    • ½ teaspoon sesame oil
    • 1 teaspoon soy sauce
    • 1 teaspoon sweet chili sauce
    • 1 teaspoon cornflour
    • 1 tablespoon cornflour
    • ¼ cup Water

    By Views 3507  Added Mon Feb 22 2010

    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


    One of the reasons we like this dish so much is because the ingredients are so simple and we usually have frozen shrimp and a packet of spring roll wrappers in the freezer, we get our wrappers and other Chinese and Asian ingredients at Seewoo’s sup Read More