Description
Shrimp in a Blanket is a delicious appetizer featuring jumbo shrimp wrapped in crispy spring roll wrappers and deep-fried to golden perfection. Served warm with sweet chili dipping sauce, this dish is perfect for parties, snacks, or a flavorful starter.
Ingredients
Scale
Shrimp and Wrapping
- 25 Jumbo Shrimp, peeled, de-veined, tails left on
- 25 Small Spring Roll Wrappers
- Salt, to taste
- White Pepper, to taste
Binding Mixture
- 2 Tablespoons All Purpose Flour
- 2 Tablespoons Water
Cooking
- Oil for frying (Canola oil recommended)
Serving
- Sweet Chili Sauce, for dipping
Instructions
- Thaw the Wrappers: Remove the spring roll wrappers from the freezer and allow them to thaw at room temperature for about 30 minutes. Once thawed, carefully separate each wrapper and cover them with a clean kitchen towel to prevent drying out. If they feel too dry, use a slightly damp towel.
- Prepare the Glue Mixture: In a small bowl, combine 2 tablespoons of all-purpose flour with 2 tablespoons of water. Mix well until it reaches a glue-like consistency. This will be used to seal the wrappers.
- Prepare the Shrimp: Peel and de-vein each jumbo shrimp but leave the tail intact. Using a small knife, make small incisions on the underside of the shrimp to help it lay flat without cutting all the way through. Pat the shrimp dry with paper towels and season lightly with salt and white pepper.
- Wrap the Shrimp: Lay one spring roll wrapper flat on your work surface in a diamond shape. Fold over a third of the right side towards the center to create a straight edge. Place one shrimp in the middle with the tail sticking out of the wrapper edge. Fold the bottom up and tuck it under the shrimp, then fold the left side over, and roll the wrapper tightly towards the top. If needed, roll again to make it snug.
- Seal the Wraps: Dip your finger into the flour-water glue mixture and apply it along the top edge of the wrapper to seal the shrimp securely inside. Repeat this process for all shrimp.
- Optional Freezing: At this point, you can store the wrapped shrimp in a zip-top bag and freeze for later cooking, or proceed to fry them immediately.
- Heat the Oil: Heat canola oil in a heavy pot or fryer to 350°F (175°C). Make sure there is enough oil to fully submerge the shrimp in a blanket.
- Fry the Shrimp: Carefully place a few wrapped shrimp into the hot oil without overcrowding the pot. Fry for 1 to 2 minutes or until the wrappers turn a light golden brown and crispy.
- Drain and Cool: Using tongs, remove the shrimp from the oil and place them on a paper towel lined plate to absorb excess oil. Allow to cool slightly.
- Serve: Serve the shrimp in a blanket warm, accompanied by sweet chili sauce for dipping.
Notes
- Ensure the wrappers are well covered while working to prevent drying and cracking during wrapping.
- The flour-water glue is essential for sealing the wrappers tightly to avoid unwrapping during frying.
- Do not overcrowd the frying pot as it lowers the oil temperature leading to soggy wrappers.
- Canola oil is recommended for its high smoke point and neutral flavor.
- Shrimp can be prepped up to the wrapping stage and frozen for convenience; fry them directly from frozen with a slightly longer cooking time.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: shrimp appetizer, shrimp in a blanket, fried shrimp, spring roll shrimp, party snacks, finger food, Asian appetizer
