Firecracker Shrimp with Spicy Mayo

Firecracker Shrimp

The Best Firecracker Shrimp

This Firecracker Shrimp Recipe is a very fast and simple way to just knock out a great appetizer that everyone can enjoy.  There are many different ways you can make these and as you can see I’ve chosen the easiest way to demonstrate by practicality and availability so that everyone can enjoy these little poppers.  The more authentic version requires Spring Roll Wrappers which aren’t often, if at all, stocked in regular grocery stores.  That is why I’ve chosen the Wonton Wrapper because they’re made more readily available.  To make these Firecracker Shrimp you only need a few ingredients, which I’ll list below.

Other Firecracker Shrimp Recipes

The more commonly known Firecracker Shrimp recipe is different than this appetizer and it is normally served as a side or main dish.  Some restaurants even have it listed on their menu under a different name; Bang Bang Shrimp.  But they are, both, one in the same and it doesn’t reference the look of the firecracker as much as it does the spiciness of the dish.  It’s generally made with pre-fried, battered shrimp with Red Chili’s and a sweet and spicy sauce.  And, lucky for you, I just so happen to have the number one fried shrimp recipe on YouTube, so all you have to do is combine that recipe with the sauce and you’ll be on your way.  Click Here for that recipe!

 

Firecracker Shrimp Ingredients:

1 pkg Wonton Wrappers
2 lbs Medium or Large Shrimp
1/4 cup Water for Wrappers
Oil for Frying

Spicy Mayo Sauce

1/4 cup mayonnaise
1 tbsp Sriracha

Peal and de-vain Shrimp but leave the tails attached.  Roll each Shrimp in one Wonton Wrapper, leaving the tail out, one half roll, then fold the bottom of the wrapper over the end of the shrimp like a burrito and roll the Wrapper and Shrimp together as one until you reach the furthest edge and stop.  Dab the edge with water and seal by pressing firmly.  Fry at 350 degrees for 4 minutes or until golden brown.  Mix the two ingredients together for Spicy Mayo, adjust for taste and enjoy your Firecracker Shrimp.

Rice Noodle Spring Rolls

Rice Noodle Spring Rolls

So what’s the difference between an Egg Roll and a Spring Roll and why do people confuse Summer Rolls with Spring Rolls?  Well, I think the main thing to look at is that they are all rolled in a wrapper with vegetables and they are all fried.  Except for the Summer Roll, which is a Korean Roll many confuse for the Spring Roll but Spring Rolls are fried!  The easiest way to remember is this: Egg Rolls are bigger, Spring Rolls are small and Summer Rolls are soft and see through.  The best part is, you can put anything you want in any of them.  Sure there’s a few traditions but you literally could go breakfast burrito in any one of these rolls if you really wanted to.

Rice Noodle Spring Roll Ingredients:Kikkoman-Tempura-Dipping-Sauce1

1 qt boiling water
2 Rice noodles
1 Nori Sheet
Cilantro, freshly chopped
1 Garlic Clove, chopped
2 tbsp Cooking Oil
8 oz Ground Pork, cooked
Salt and Pepper too taste
2 tbsp Tempura Dipping Sauce (1 part ea. Soy, Sugar, Water, White Vinegar)
1 pkg Spring Roll Wrappers
1/4 cup Water for wetting Wrappers
Oil for Frying

Boil water and Poor over Rice Noodle in a separate bowl.  Let it sit for 5 minutes then strain and add 1 tbsp cooking oil to prevent sticking.  Cut Nori into fours then stack and cut with scissors into shoe string slices.  Chop Cilantro and Garlic.  Cook pork with 1 tbsp of cooking oil and add garlic half way through cooking and salt and pepper to taste.  Combine the Rice Noodle with cut Nori, Cilantro, Pork and Tempura Dipping Sauce and mix thoroughly.  Add 2 to 3 tbsp of the mixed Rice Noodle Ingredients to the center of 1 Spring Roll Wrapper.  Starting with the back corner, fold over the top and tuck the ingredients back so they are snug.  Fold the left and right sides in at 90 degree angles and roll forward half way.  Wet the last corner with a finger dab of water in an envelope fashion, then complete the rolling and apply light pressure in the center of the roll to ensure it won’t come apart in the fryer.  Fry at 350 degrees for approximately 3 minutes.  Let them cool on Paper towels before serving with Sweet and Sour or Orange Chili Sauce.

How to Make Chili Oil

Chili Oil peppers

The Best Chili Oil

Chili Oil is made about once a month, in a large Chinese Restaurant I use to work for, and this literally is the way it’s done.  It’s very straight forward and easy to make.  Of course the Restaurant required more volume so I’ve Dumbed this recipe down quite a bit just to give you what you need for your kitchen.  You can use this oil to spice up many of you’re favorite recipes and it can be added through out the cooking process or served as condiment for individuals to add to their specific tastes.

Chili Oil Ingredients:

1 cup Red Chili’s
2 cups Canola Oil

To make Chili Oil, combine Oil add Red Chili’s in a pan and Heat Oil to 180 degrees Fahrenheit for approximately 5 minutes, then kill the heat and let it rest 2 to 3 hours before straining.  Other ingredients can be added, if you want more flavor than just the heat.  Garlic and Ginger are great examples but the possibilities are endless.

Poor the oil into your favorite receptacle or mason jar for safe storage.  On a side Note, this can irritate your eyes when it’s cooking, so it’s not a bad idea to cook this outside if you have an outside burner on a barbecue or something.  And if you want more potency, crush the red chili’s up and cook with the lid off until there is a Red hue to the Chili Oil.