I made P-Dub's Ginger Steak Salad for dinner tonight and had some last minute inspiration to make Firecracker Shrimp in the style of Jaden at Steamy Kitchen. They practically have the same ingredients as the salad dressing so I thought, why the heck not?
"How many shrimp appetizer things do you think would be enough?" I yelled from the kitchen. Response: "Uhhhh.... " --- In Aubrey-speak, that means, "How long have you known me ? You call yourself my wife?" So, I made 14. He ate 10 of them. For perspective, these are JUMBO shrimpys. As in, not small. I can't blame him, though. They were super tasty and fairly easy to make. Probably even easier if I had read all of Jaden's tips beforehand.
Pioneer Woman has a recipe for firecracker shrimp which calls for SIRACHA sauce. Steamy Kitchen's version calls for sweet chili sauce of which I had none. So, I did a hybrid and replaced the sweet chili with the hot chili and it came out amazing.
Here's my adaptation though I highly recommend checking out the original recipe for some great tips that I missed ( which resulted in curly shrimp and less than uniform frying)....
Firecracker Shrimp (in the joint styles of Steamy Kitchen and Pioneer Woman)
14 large tail-on shrimp, deveined and nicked (basically cut three little nicks in the curve of the shrimp to make it lie flat- I read this tip halfway through.)
7 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying
Marinade ( this quantity is enough for 20-25 shrimp)
1 tsp. grated garlic
1/2 tsp. grated ginger
1/2 tsp. sesame oil
1 1/2 tsp. soy sauce
1 1/2 tsp. SIRACHA!
1 tsp cornstarch
Cornstarch Paste- mix well to combine
1 Tb cornstarch
1/4 cup water
1. Combine marinade ingredients in a bowl and marinate shrimp for 20 minutes.
2. Pat dry each shrimp with a paper towel. Wrap each shrimp in a wrapper half. Seal with cornstarch paste. You can see detailed pics of how all this is done and why here.
3. Fry in hot oil for 3 minutes, until golden brown and shrimp is cooked through. Transfer to papertowel lined plate to sop up oil.
Serve with SIRACHA! for dipping ( also, if you're making the Ginger Steak Salad, the dressing is a fab dip, too.)