Firecracker Shrimp ( Shrimp in a Blanket )
Crispy fried firecracker shrimp recipe, made with flavourful succulent shrimp/prawns, wrapped in crispy golden pastry. It’s a perfect sharing appetiser for special parties or occasions. All you need are shrimp/prawns, simple pantry-friendly seasonings, spring roll pastry, and oil for frying.
Servings: 20 Rolls
Calories: 43kcal
Ingredients
- 18-20 Large Shrimp Or Prawns ( Raw/Uncooked )
- 10 Spring roll wrapper 215mm x 215 mm
- 1 tsp Salt
- 1 tsp Sesame oil
- ¼ tsp Black pepper Or white pepper
- ½ tsp Garlic powder or grated garlic
- ½ tbsp Plain flour mixed with 2 tbsp water ( for flour glue )
- Oil for frying High smoke point neutral oil
Instructions
Prepare the Shrimp
- Peel and devein the shrimp, but leave the tails on for easy handling. Pat them dry with paper towels. Make a few small slits along the underside of each shrimp to straighten it.
Season the Shrimp
- Place the prepared shrimp in a bowl. Season with salt, white pepper, garlic powder, and a splash of sesame oil. Mix well and let marinate for 10–15 minutes so they soak up all that flavour.
Wrap and Seal
- Mix plain flour with a water to make a thick flour glue. Cut spring roll wrappers into triangles or halves. Place a shrimp near the short edge with the tail sticking out. Roll tightly and seal the end with flour glue.
Deep Fry Until Crispy
- Heat neutral oil to 175-180°C (350°F). Fry the wrapped shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels or wrire rack to remove excess oil.
Nutrition
Calories: 43kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 302mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 0.003g | Vitamin A: 34IU | Vitamin C: 0.001mg | Calcium: 14mg | Iron: 0.4mg
