Thai Firecracker Shrimp Appetizer (Print Version)
# Ingredients:
→ Shrimp
01 -
12 large raw shrimp (tails on, shells removed and deveined)
→ Marinade
02 -
2 cloves garlic, peeled and crushed
03 -
1 Thai bird chili (or more to taste)
04 -
1 teaspoon sesame oil
05 -
2 tablespoons chopped cilantro (coriander)
06 -
1 tablespoon lime juice
07 -
1 teaspoon fish sauce
→ Wrapping
08 -
12 spring roll wrappers
09 -
1 egg, beaten (for egg wash)
10 -
Bean vermicelli threads, pre-soaked for 30 minutes until softened (optional)
→ Cooking
11 -
Cooking oil (enough to cover pan at least 2.5 cm from bottom)
# Instructions:
01 -
Remove the shells and devein the shrimp while ensuring the tails remain intact. Make the shrimp flat and long by cutting along the curved bottom edge about halfway through, making cuts about 1 cm apart. Turn the shrimp top side up and press down between your fingers to flatten. You will hear a slight crackle when doing this, which is normal.
02 -
Combine the prepared shrimp with garlic, chili, sesame oil, cilantro, lime juice and fish sauce. Toss thoroughly and set aside to marinate briefly.
03 -
Open the spring roll wrappers and keep those not being used under a slightly dampened cloth to prevent drying. Place one wrapper on a flat working surface and brush egg wash around the edges.
04 -
Position one shrimp on the end of the wrapper at an angle, keeping the tail exposed. Fold the wrapper over the shrimp once, then fold lengthwise (vertically) on both sides to create a diamond shape, maintaining the tail's exposure. Brush additional egg wash over the wrapper, then roll the shrimp up in the diamond shape to form a crescent roll.
05 -
For an elegant presentation, wrap softened rice vermicelli noodles around the two edges of each bundle.
06 -
Heat oil in a pan until bubbles form around wooden chopstick ends when inserted. Fry the shrimp bundles for 2-3 minutes per side until golden brown. Alternatively, use a deep fryer or air fryer. The spring roll wrapper should be golden and the shrimp cooked through while maintaining its natural crunch.
07 -
Serve immediately with Prik Nam Pla dipping sauce.
# Notes:
01 -
Chef's tip: Reserve one or two cooked firecracker shrimp for yourself before serving guests, as these tend to disappear quickly!
02 -
Red pepper flakes can substitute for Thai bird chilis for a milder flavor profile.
03 -
Spring roll wrappers are preferable to egg roll wrappers for their thinner texture, but either will work.
04 -
If using live shrimp from a market, place them on ice before cleaning to make handling easier.