Firecracker Shrimp with Sweet Chili Sauce
Serves: 4 as an appetizer
Prep + Cook Time: 30 minutes
Calories: 373 per serving, not including dipping sauce
Ingredients:
1/2 pound large shrimp, peeled with tails on and deveined
1 tbsp sweet chili sauce (found in the Asian foods section)
1 tbsp fish sauce (found in the Asian foods section)
1 tsp sesame oil
2 tsp garlic, grated
2 tsp ginger, grated
1 tsp cornstarch
12 egg roll wrappers, cut in half into 2 triangles (generally in frozen or refrigerated foods section) also please note the number of wrappers will depend on the size of your shrimp
2 tbsp water
2 tsp cornstarch
oil for frying (use your own judgement)
sweet chili sauce for dipping
Directions:
Nick the shrimp a few times along the inside of their curve to help them stay straight.
Mix together the sweet chili sauce, fish sauce, sesame oil, garlic and ginger in a bowl. Add the shrimp, toss and let marinate in the refrigerator for 20 minutes.
Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornstarch.
Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
Serve with sweet chili sauce.