Firecracker Shrimp

by Katie Chin, Tastemaker in Residence

Ingredients

12 shelled (leave tail intact) and deveined large-sized raw shrimp

½ teaspoon garlic salt, divided

4 sheets spring roll wrappers

1 large carrot, cut into 3 x ¼ in (7.5 cm x 6 mm) slices

1 egg, beaten

Oil for deep-frying

Dipping Sauce

4 Tbsp mayonnaise

2 Tbsp Sriracha chili sauce

Instructions

1. Treat the shrimp according to “How to Eliminate Shrimp’s Fishy Taste” on page  .  This step is optional.

2. Cut each spring roll wrapper into thirds, making 3 long narrow strips.

3. Place the carrot strips in a small bowl, sprinkle with ¼ teaspoon garlic salt and set aside.

4. Sprinkle the shrimp with the remaining garlic salt. Brush the top third of each spring roll strip with egg.  Place a piece of shrimp at the bottom of the skin.  Place a carrot slice on top of the shrimp.  Roll each shrimp and carrot up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp and carrot slice should be protruding from one end to resemble a firecracker.  Continue process until all the wrappers are folded with the shrimp and carrots.

5. Dipping sauce: In a small bowl, mix the mayonnaise and Sriracha sauce. Set aside.

6. In a large wok or deep skillet, heat 2-3 inches (5-7.5 cm) of the oil to 350°F (175°C).  Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on a sheet pan lined with paper towels. Serve with the dipping sauce.