Copycat Firecracker Shrimp

Crispy shrimp wrapped in spring roll wrappers, fried until golden brown, then tossed or drizzled with a creamy sweet and spicy firecracker sauce. Perfect served over rice or alongside garlic noodles.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Special Equipment: Large Skillet

Ingredients

• 1 lb large shrimp (16/20 or 21/25), peeled and deveined

• 1/2 tsp garlic powder

• 1/2 tsp kosher salt

• 1/4 tsp white pepper or black pepper

• 1/2 tsp sesame oil

• 1/8 tsp baking soda

• 1 egg white

• 2 tbsp cornstarch

• Spring roll wrappers, cut into strips or left whole depending on desired thickness

• 1 tbsp all purpose flour

• 2 1/2 tbsp water

• 1/2 cup Kewpie mayonnaise or regular mayonnaise

• 1/4 cup Thai sweet chili sauce

• 2 tbsp sriracha

• 1 tbsp honey

• 1 tbsp sweet chili garlic sauce, optional

• 1 tsp soy sauce

• 1 tsp rice vinegar

• 1/2 tsp sesame oil

• 1 garlic clove, minced

• 1/2 tsp red pepper flakes, optional

• Green onions, sliced

• Sesame seeds

Directions

1. In a large bowl, combine the shrimp, garlic powder, salt, pepper, sesame oil, baking soda, egg white, and cornstarch. Toss until evenly coated and let marinate for 15 to 20 minutes.

2. Mix the flour and water together to make a paste. Wrap each shrimp tightly with strips of spring roll wrapper or a whole wrapper, sealing the edge with the flour paste.

3. In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, sweet chili garlic sauce if using, soy sauce, rice vinegar, sesame oil, garlic, and red pepper flakes until smooth.

4. Heat oil to 350°F. Fry the wrapped shrimp in batches for 3 to 4 minutes, or until deep golden brown and crispy. Drain on a wire rack.

5. Toss the shrimp lightly in the firecracker sauce, or drizzle the sauce over the shrimp to keep the wrappers extra crispy.

6. Garnish with sliced green onions and sesame seeds before serving.