The Kootenay Spice kitchen rang in 2014 with firecrackers… Firecracker shrimp that is!
We’ve always loved shrimp at Kootenay Spice. Even when Shannon thought she didn’t like fish or seafood, she always liked shrimp. Can you believe she also thought she didn’t like spicy foods? Crazy, right? Rest assured, she has come to her senses!
We also dipped our firecracker shrimp in our newest product, Sweet Maple Chili Sauce!
For this recipe you will need:
1 bag large raw shrimp, defrosted & peeled with tails left on
3 tablespoons Siracha Hot Sauce
1/2 tablespoon rice vinegar
1 teaspoon sesame oil
4-5 cloves garlic, minced
zest and juice of half a lemon
1 tablespoon sugar
smoked salt & pepper to taste
6 – 10 egg roll wrappers
1 table spoon flour
1 tablespoon water
oil (for frying)
Start off by making the shrimp marinade. Place the hot sauce, rice vinegar, sesame oil, garlic, lemon, sugar, smoked salt and smoked pepper in a large, sealable bag. A tip for avoiding spills is to place the bag in a bowl and roll down the top edges.
Combine well. Add shrimp and refrigerate about 30 minutes. Do not let the shrimp marinate too long, or the lemon will eventually cook the shrimp (making it rubbery & not very good).
While the shrimp is marinating, prepare the egg roll wrappers.
The wraps sometimes seem intimidating to separate, but if you peel them back gently & slowly, they come apart surprisingly easy. Keep the separated sheets covered with plastic wrap or a cloth to prevent them from drying out.
You will need half as many full wraps as you have shrimp. For example, 20 shrimp will require 10 wrappers, as they will be cut in half. We used 16/20 count shrimp and had 17 shrimp. Therefore, we used 9 wrappers.
Slice the wraps into 2 triangles as pictured above.
Combine the flour and water to create a paste.
Place a shrimp about 1/3 of the way along the long side of the wrapper, with the tail exposed.
Fold the smaller outer edge over the shrimp and roll the shrimp over.
Fold the top section of the wrapper down over the shrimp. Fix with a small dollop of flour/water mixture if desired.
Continue rolling the shrimp until just a corner of the wrapper is exposed. Apply a thin layer of flour/water mix to the corner and finish rolling.
Repeat with the rest of the shrimp and wrappers.
Heat a medium size pot of cooking oil to 350°C.
Gently, with tongs, place one wrapped shrimp into the oil. This one will be to determine how much time it takes the shrimp to become golden brown, flipping once. This should be about 3 – 5 minutes, depending on the depth and heat of your oil. Remove and slice into the shrimp to ensure it is cooked through.
Cook the rest of the shrimp in small batches to avoid overcrowding the pot. You do not want them to touch while they are frying. Cook for as long as your test shrimp.
Once removed from the pot, place the shrimp on a paper towel covered plate to absorb any extra oil.
We love to dip these Firecracker Shrimp in our newest product: Kootenay Spice Sweet Maple Chili Sauce (pictured above). A sweet sauce with a lingering spice and hint of pure maple flavouring.