I love spicy food. LOVE! LOVE!! LOVE!!! Get the picture? OK, I'll stop.
These shrimp are to die for. Spicy, salty, slightly sweet, crunchy delicious little bites of heaven. Add in the sweet and spicy chili garlic sauce and nirvana ensues.
Do your mouth a favor and make some soon!
Defrost and peel your jumbo or extra jumbo shrimp being careful to leave the tail on. Built in handles!
For the marinade, finely mince a couple cloves of garlic.
In a bowl, mix together the garlic, sriracha sauce, soy sauce, teriyaki sauce, rice vinegar, and fish sauce.
Toss in the shrimp and stir it all around to coat. Let them marinate in the fridge for a half hour or so.
In the meantime, let's make some chili garlic sauce!
In a small sauce pan, combine vinegar, water, and sugar. Bring to a boil over medium high heat. Add in the red pepper flakes, sriracha, and minced garlic. Reduce heat and let it simmer for a bit.
In a small bowl, combine a tablespoon of water and a tablespoon of cornstarch. Stir this into the sauce. Let it simmer for a few minutes until it visibly thickens and turns glossy.
Remove from heat and stir in the fish sauce. Let it cool then pour into a jar and store it in the fridge.
Back to the shrimp! First things first, start preheating the oil to fry these babies.
Lay out a wonton wrapper. Fold up the bottom corner a little bit. Shake off excess marinade from shrimp. Lay it down on the wrapper with tail at the bottom.
Roll over once and fold down the top edge. Keep rolling...
And seal.
Voila! Keep going until you get them all wrapped. They fry quickly so you want to have them all ready to go beforehand.
Fry in batches of 5-6 for about 2 minutes per side, or until golden brown.
Aren't they beautiful??!! Notice the light colored ones at the bottom left. These were just plain shrimp for my little guy.
Serve with the chili garlic sauce to dip them in. Sweet and sour sauce would be good as well.
Hope you'll give them a try!
Firecracker Shrimp
- 1/2-1 lb jumbo or extra jumbo shrimp, defrosted and peeled leaving tail on
- 1 tbs soy sauce
- 1 tbs rice vinegar
- 1 tbs teriyaki sauce
- 1/4 tsp fish sauce
- 2 tbs sriracha sauce (this stuff)
- 2 cloves garlic, minced
- Wonton wrappers (one for each shrimp, depending on how many you have)
- Oil for frying
In a bowl, combine soy sauce, rice vinegar, teriyaki sauce, fish sauce, sriracha, and garlic. Add in shrimp and stir to coat. Marinate in the fridge for 30 minutes.
Heat about an inch of vegetable oil in a large pan. Shake off excess marinade and wrap each shrimp in wonton wrapper (see pics above).
Fry in batches for about 2 per side, or until golden brown. Serve with chili garlic sauce.
Chili Garlic Sauce
- 3/4 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 cloves minced garlic
- 1 tbs red pepper flakes
- 1 tbs sriracha
- 1 tsp fish sauce
- 1 tbs cornstarch + 1 tbs water
In a medium sauce pan, combine sugar, vinegar, and water. Bring to a boil.
Add in garlic, sriracha, and chili flakes. Reduce heat and simmer for a few minutes until it begins to thicken.
In a small bowl, combine cornstarch with water. Pour into sauce and stir.
Simmer for a couple minutes until sauce visibly thickens. Remove from heat and stir in the fish sauce.
Store in fridge in an airtight container.
Enjoy!!!
