Easy Firecracker Shrimp
Amazingly crisp, sweet and just the perfect amount of heat. It’s a perfect blend of flavors, and it’s just so easy to whip up!
Dovetailing Tip: Peel and devein an additional 1 to 1 1/2 pounds shrimp to be used day 5 in Sheet Pan Garlic Butter Shrimp.
|1 cup||vegetable oil|
|2 tablespoons||olive oil|
|2 tablespoons||sambal oelek (ground fresh chile paste)|
|1 tablespoon||brown sugar|
|1 tablespoon||freshly grated ginger|
|1 teaspoon||sesame oil|
|20||large tail-on shrimp, peeled and deveined|
|10||egg rolls wrappers, cut in half diagonally|
Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a small bowl, whisk together olive oil, sambal oelek, brown sugar, ginger and sesame oil.
In a gallon size Ziploc bag, combine olive oil mixture and shrimp. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the shrimp from the marinade, discarding the marinade.
Working one at a time, place shrimp in the center of each wrapper, leaving the tails out. Bring the bottom edge of the wrapper tightly over the shrimp, folding in the side. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp.
Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.