Firecracker Shrimp

Name: Firecracker Shrimp
Ingredients: 20 extra large shrimp peeled and deveined, with tails intact; 1 clove garlic crushed; 1/4 teaspoon szechuan peppercorns crushed; 10 spring roll wrappers halved; 2 carrots cut into 6-inch long strips; 4 spring onions cut into 6-inch long strips; 1 egg lightly beaten; vegetable oil for deep-frying; 1/4 cup hot chili sauce; 2 tablespoons dark soy sauce; 1 tablespoon black vinegar

11 ingredients

4 steps

Ingredients

20 extra large shrimp peeled and deveined, with tails intact
1 clove garlic crushed
1/4 teaspoon szechuan peppercorns crushed
10 spring roll wrappers halved
2 carrots cut into 6-inch long strips
4 spring onions cut into 6-inch long strips
1 egg lightly beaten
vegetable oil for deep-frying
1/4 cup hot chili sauce
2 tablespoons dark soy sauce
1 tablespoon 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.