Firecracker Shrimp

RECIPESPLUS
11Ingredients
30Minutes
70Calories

Ingredients

US|METRIC
  • 20 extra large shrimp (peeled and deveined, with tails intact)
  • 1 clove garlic (crushed)
  • 1/4 teaspoon szechuan peppercorns (crushed)
  • 10 spring roll wrappers (halved)
  • 2 carrots (cut into 6-inch long strips)
  • 4 spring onions (cut into 6-inch long strips)
  • 1 egg (lightly beaten)
  • vegetable oil (for deep-frying)
  • 1/4 cup hot chili sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon black vinegar
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    Directions

    1. Toss shrimp, garlic and peppercorns in a large bowl. Season to taste. Refrigerate for 30 mins to marinate.
    2. Place wrappers on a work surface. Arrange a carrot strip and green onion strip along short end, overhanging one edge. Top with a shrimp, allowing tail to overhang opposite edge.
    3. Brush edges with egg and roll up firmly. Place seam-side down on a tray and keep covered.
    4. Heat oil in a large wok or saucepan on medium heat to 325°F or a bamboo chopstick bubbles when submerged in oil. Cook in 4 batches, 3-4 mins each, until golden. Drain on paper towels. For the dipping sauce, mix all ingredients in a small bowl. Serve firecracker shrimp with dipping sauce.
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    NutritionView More

    70Calories
    Sodium8% DV200mg
    Fat2% DV1.5g
    Protein6% DV3g
    Carbs4% DV11g
    Fiber3% DV<1g
    Calories70Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat0g
    Cholesterol20mg7%
    Sodium200mg8%
    Potassium65mg2%
    Protein3g6%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber<1g3%
    Sugars0g0%
    Vitamin A20%
    Vitamin C2%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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