Firecracker Shrimp

Name: Firecracker Shrimp
Ingredients: 20 None extra large shrimp, peeled and deveined, with tails intact; 1 clove garlic, crushed; 1/4 tsp Szechuan peppercorns, crushed; 10 None spring roll wrappers, halved; 2 None carrots, cut into 6-inch long strips; 4 None spring onions, cut into 6-inch long strips; 1 None egg, lightly beaten; None None Vegetable oil, for deep-frying; None None FOR THE DIPPING SAUCE; 1/4 cup hot chili sauce; 2 tbsp dark soy sauce; 1 tbsp black vinegar

12 ingredients

4 steps

Ingredients

20 None extra large shrimp, peeled and deveined, with tails intact
1 clove garlic, crushed
1/4 tsp Szechuan peppercorns, crushed
10 None spring roll wrappers, halved
2 None carrots, cut into 6-inch long strips
4 None spring onions, cut into 6-inch long strips
1 None egg, lightly beaten
None None Vegetable oil, for deep-frying
None None FOR THE DIPPING SAUCE
1/4 cup hot chili sauce
2 tbsp dark soy sauce
1 tbsp black vinegar

Directions

1

Toss shrimp, garlic and peppercorns in a large bowl. Season to taste. Refrigerate for 30 mins to marinate.
2

Place wrappers on a work surface. Arrange a carrot strip and green onion strip along short end, overhanging one edge. Top with a shrimp, allowing tail to overhang opposite edge.
3

Brush edges with egg and roll up firmly. Place seam-side down on a tray and keep covered.
4

Heat oil in a large wok or saucepan on medium heat to 325°F or a bamboo chopstick bubbles when submerged in oil. Cook in 4 batches, 3-4 mins each, until golden. Drain on paper towels. For the dipping sauce, mix all ingredients in a small bowl. Serve firecracker shrimp with dipping sauce.