Spicy Thai Shrimp Wraps (Print Version)
# Ingredients:
→ Shrimp
01 -
12 big uncooked shrimp with tails attached but shells off and vein taken out
→ Marinade
02 -
2 garlic cloves, smashed and skin removed
03 -
1 small Thai chili (add more if you like it spicier)
04 -
1 teaspoon toasted sesame oil
05 -
2 tablespoons finely cut cilantro leaves
06 -
1 tablespoon fresh squeezed lime juice
07 -
1 teaspoon nam pla sauce
→ Wrapping
08 -
12 thin rice paper wrappers
09 -
1 egg, whisked (for sealing wrappers)
10 -
Thin rice noodles, soaked for half an hour till soft (if you want)
→ Cooking
11 -
Enough oil to fill your pan at least 1 inch deep
# Instructions:
01 -
Take off the shells and clean out the dark vein but keep those tails on. Make each shrimp stretch out by cutting small slits about half a centimeter deep along the inner curve, placing cuts roughly a fingertip width apart. Flip them over and gently press down with your fingers to flatten them out. You'll hear a tiny snap sound when doing this – totally normal.
02 -
Throw your prepped shrimp into a bowl with the garlic, chili, sesame oil, cilantro, lime juice and fish sauce. Mix everything well and let it sit for a few minutes to soak up the flavors.
03 -
Take out your spring roll wrappers and cover the unused ones with a slightly wet towel so they don't dry out. Lay one wrapper flat on your counter and brush beaten egg around all the edges.
04 -
Put one shrimp at the edge of your wrapper diagonally, making sure the tail sticks out. Fold the wrapper over once covering most of the shrimp, then fold the sides inward to create a diamond shape while keeping that tail exposed. Brush more egg on top, then roll everything up into a nice crescent shape.
05 -
For a prettier look, you can wrap some of those soaked rice noodles around both sides of each shrimp bundle.
06 -
Warm your oil till it bubbles when you stick wooden chopsticks in it. Cook each shrimp package for about 2-3 minutes per side until they turn nice and golden. You can also use a deep fryer or air fryer if you have one. You want the wrapper crispy and the shrimp cooked but still having a nice bite to it.
07 -
Bring them straight to the table with some spicy fish sauce for dipping.
# Notes:
01 -
Cook's secret: Grab one or two for yourself before serving – these tasty bites vanish in seconds!
02 -
If you can't find Thai chilies, just use some crushed red pepper flakes for a gentler heat.
03 -
The thinner spring roll papers work better than thick egg roll wrappers, but both get the job done.
04 -
When working with fresh market shrimp, chill them on ice first to make them easier to handle.