Cooking On A Budget: Firecracker Fried Shrimp and Dip

Saturday, January 11, 2014

Firecracker Fried Shrimp and Dip

Yum


Spotted a photograph on Flickr and there was no recipe link but the photograph gave me enough to try and recreate the dish on my own. A spectacular display of shrimp wrapped in wonton skins fried to a golden brown with a spicy dipping sauce to go along side. This is one fabulous appetizer.

I used about 14 shrimp split in half for a total of 28 of these bad boys. The shrimp was cooked perfectly; they were well seasoned and had that nice crunch from the fried wonton wrapper. A perfect appetizer to add to any of your events. As long as you blot them well to get out excess oil, you could probably make these just before guests are to arrive, keep them warm in a low oven or when they arrive pop them back into a hot oven (350 °) for a couple of minutes or so to warm them up.


You could use smaller shrimp that fit whole on the wrapper, mine I split down the middle to fit. Also using larger shrimp than the 16-20 count per pound you would upgrade from wonton size wrappers to egg roll size wrappers.
  • 1 - 2 lbs. 16-20 ct shrimp
  • 1 pkg. wonton wrappers
  • oil for frying
  • 1 tsp. paprika
  • 1 tbsp. granulated garlic
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne pepper
  • water
  • scallions for garnish is optional

  1. Peel and de-vein the shrimp. Rinse thoroughly and dry with paper towels. Split the shrimp down the middle with a sharp knife making two halves. Place the shrimp in a glass bowl.
  2. In a small bowl combine the spices and mix well. Add to the shrimp and coat evenly. Let this "marinate" in the refrigerator for 30 minutes or longer covering the bowl in plastic wrap.
  3. Make the sauce below.
  4. Preheat your oven to 200°
  5. Take the marinated shrimp and place on a wonton wrapper and roll the wrapper over the shrimp and seal the edges with water to close.You want to make sure the edges at both ends and the seam are firmly pressed together so that you do not have oil creeping in. If one does come loose on the side, remove it after it has cooked with a pair of tongs and hold it over the hot oil to drain out.
  6. In a home fryer or deep pot heat up the oil to 375°. Do a tester shrimp and fry until golden brown. Check the shrimp for doneness and use that as your gauge for frying the rest in batches. It should take about 3 minutes. Turn them over as you fry. I used my electric wok that keeps the temperature regulated.
  7. Drain the shrimp on paper towels. Keep the shrimp in a low oven of 200° or under a heat lamp.

Looks like they are being beamed up, doesn't it?


For the dipping sauce:
  • 1/4 cup mayonnaise
  • 3 tbsp. ketchup
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
 In a bowl blend all of the above ingredients. Cover with plastic wrap and refrigerate until using.

Cost if you were to use 1 pound of shrimp is approximately $15.85. As an appetizer (4 per person) feeds 8-10 for $1.58 per person.


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