Firecracker Shrimp

Firecracker Shrimp Appetizer
Firecracker Shrimp
From The Steamy Kitchen Cookbook by Jaden Hair

Serves: 4-6 as appetizer

Ingredients:
1 tablespoon cornstarch or flour
¼ cup water
24 medium tail-on shrimp, shelled (leave tails on) and deveined
½ teaspoon salt
Freshly ground black pepper
1 cup sweet chilli sauce, divided *Recommended brands: Mae Ploy and Lingham (thicker, spicier and less sweet than Mae Ploy)
12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp cloth
High-heat cooking oil for frying

Preparation:
1) In a small bowl, mix the cornstarch with the water to make a slurry.
2) Lay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the shrimp. Be careful not to cut through the shrimp. Pat the shrimp very dry.
3) Season the shrimp with the salt and pepper. Pour ¼ 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. Avoid getting the tails wet (if the tail of the shrimp is wet with marinade, it will splatter in the hot oil). Let the shrimp marinade for 10 minutes at room temperature.
4) 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.
5) Roll the shrimp in the halved wrappers, following the instructions below.
6) In a wok, deep fryer or large sauté pan, add 1 ½ inches of oil and heat it to 375 degrees F. Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping.

Option: Add a thin slice of mango with the shrimp with wrapping to make Firecracker Mango Shrimp.

Step by Step Wrapping

Rolling the Shrimp Wrapper
1) Lay an eggroll or spring roll wrapper on a dry, clean surface as shown. Lay a shrimp with the tail sticking out.
2) Bring the left corner of the wrapper over the shrimp and being rolling left to right. Make sure that you are rolling tightly. As you roll, bring the top corner o the wrapper down and over the shrimp. Again, make sure you leave no open pockets of air. Big air pockets and holes will allow oil to seep in.
3) Continue rolling towards the right. Dip your finger or a pastry brush into the cornstarch slurry and pain the final corner. Roll to seal. Lay the roll seam side down on a dry plate or tray. Repeat with the rest of the shrimp and wrappers. Keep all uncooked Firecracker Shrimp covered with plastic wrap or barely damp towel.