Firecracker Shrimp

• total time: 4 minutes

Ingredients

Recipe: Firecracker Shrimp 🧨

1lb shrimp, size 16/20, deveined and cleaned

1/2 tsp garlic powder

1/2 tsp kosher salt

1/2 tsp sesame oil

1/4 tsp black pepper

1/8 tsp baking soda

Spring roll pastry wrappers

Frying oil, I use peanut oil

Sealing paste—

1 tbsp all-purpose flour

2 1/2 tbsp water

Directions

Devein and clean shrimp. Pat the shrimp dry with paper towels.

Season shrimp with garlic powder, salt, sesame oil, black pepper, and baking soda. Mix well and set aside.

In a small bowl, mix flour and water to form a thick paste.

Peel a sheet of the pastry wrapper and lay it on your cutting board. Place one seasoned shrimp with the tail sticking out of the wrapper. Roll the shrimp over so the pastry is covering it once then fold over the excess pastry towards the shrimp. Spread some of the flour seal over the end edge of the pastry. Then continue to roll the shrimp to the end of the pastry sheet. Repeat until all the shrimps are wrapped.

Heat your oil to 350°F in a large pan or pot. Fry the shrimp for 4 to 5 minutes or until golden.

Strain and serve with sweet and sour sauce. Enjoy!