← Back to Search Results
frying Asian, Chinese
Firecracker Shrimp

Photo by: Bruce Nimmer
Comments: 0
 

Recipe

This festive appetizer, which is great for a Fourth of July gathering or Chinese New Year celebration, looks just like a firecracker. In China, firecrackers light up the sky on New Year’s Day. Prepare it a day ahead and save the frying step for just after your guests arrive.

Yield: Makes 12 pieces

Ingredients

  • 12 large shrimp, in the shell
  • 1 teaspoon salt
  • ½ teaspoon garlic salt, divided
  • 4 sheets spring roll wrappers
  • 24 carrot strips (3 × ¼ inch)
  • 1 egg, beaten

For the dipping sauce:

  • ¼ cup mayonnaise
  • 2 tablespoons hot pepper sauce
  • 3 cups vegetable oil for deep-frying

Directions

Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with ¼ teaspoon garlic salt.

Cut each spring roll wrapper into thirds, making 3 long narrow strips.

Place the carrot strips in a small bowl, sprinkle with the remaining ¼ teaspoon garlic salt, and set aside.

Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other-to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots.

To make a dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.

In a wok, heat the vegetable oil to 350°F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.


© 2000 Leeann Chin and Katie Chin
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 piece.

142kcal (7%)
14mg (1%)
2mg (4%)
64mcg RAE (2%)
50mg
6mg
3g
0g
0g
7g
31mg (10%)
412mg (17%)
1g (6%)
11g (17%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
food-to-live-by Food to Live By
by Myra Goodman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
west-coast-cooking West Coast Cooking
by Greg Atkinson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-masala American Masala
by Suvir Saran
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?