Firecracker shrimp, a simple and tasty way to prepare shrimp appetizers
- 24 medium shrimp, shelled (leave tail on) and deveined
- 1/2 teaspoon salt
- 1/4 cup sweet chilli sauce
- 12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp cloth
- oil for frying
- 3/4 mayonnaise
- 1/4 sweet chili sauce
Make small slits on inner curve of shrimp to prevent curling and pat dry with paper towels. Do not cut through shrimp. Season the shrimp with the salt and pepper. Pour 1/4 cup of the sweet chilli sauce on a small plate. Hold the shrimp by its tail and dip both sides of the shrimp in the sweet chilli sauce. Let the shrimp marinate for 10 minutes at room temperature.
Use paper towels to pat the shrimp slightly, to soak up the extra marinade. Some of the sticky sweet chilli sauce should still be on the shrimp.
Roll the shrimp in the halved wrappers
Heat oil to 350 degrees, fry shrimp for 3 minutes on each side until golden brown
mix ingredients, chill, serve with fried shrimp