Bang Bang, Baby. Not only does this shrimp look like a firecracker, it will have your mouth thinking you ate one as well. It packs an unexpected pop of delicious heat that will leave you grabbing for a glass of water before you get to the second shrimp. But the taste it so worth it, you’ll gladly bear the pain.
Start by whisking together the marinade consisting of soy sauce, sriracha, ginger sauce, minced ginger, garlic, lemon, lime, salt, pepper, and sugar.
Clean the shrimp and leave the tail. Let the shrimp soak in the marinade for about 15-30 minutes. When ready to wrap, let the excess marinade drip off before placing the shrimp in the corner of the wrap.
Roll once with the edge tucked, then fold over the top of the wrap.
Use the cornstarch and water mixture to seal all of the edges.
Then finish rolling up the shrimp.
Make sure you don’t over do it with the water on the rolls. Set on a paper towel to absorb any extra moisture
Toss into a deep fryer or a shallow pot with an inch of oil. My boyfriend got me a Fry-Daddy for Christmas and honestly my frying skills have never been better!
Serve alongside some Singapore Glass Noodles and Shrimp Rangoon for an delectable – and surprisingly spicy – weeknight meal.
- 6 shrimp
- 3 egg roll wrappers / wonton wrappers sliced diagonally
- ¼ cup soy sauce
- 5 tablespoons sriracha
- 3 tablespoons spicy ginger sauce
- 1 tablespoons white sugar
- 2 tablespoons ginger minced
- 3 cloves garlic minced
- 2 tablespoons parsley
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 cup vegetable oil for frying
- 1 tablespoon cornstarch + 2 tablespoons water for sealing the wraps
- Begin by cleaning and deveining your shrimp, leaving the tails intact. Mix together all of the ingredients, except for the egg rolls, sesame oil, and cornstarch.
- Let the shrimp marinate for at least 15-30 minutes. Heat a shallow pot with 1 inch of sesame oil OR heat up your fryer while the shrimp marinades.
- Slice each wrapped in half from corner to corner. Remove the shrimp from the marinade and allow the excess to drip off before placing the shrimp in the corner of the wrap.
- Fold one corner under the shrimp and roll once, then fold down the top corner of the wrap and seal with the water and cornstarch mix. Finish the roll and seal.
- Drop each wrapped shrimp one by one into the hot oil for about 1 minute or until the wrapper is puffed, crispy, and just turning brown.
- Remove with a slotted spoon from the oil and transfer onto a plate lined with paper towels.
- Serve immediately alongside a small bowl of spicy dipping sauce. Enjoy!