Thai Firecrackers Shrimps
 Start your meal with a bang! This Thai
recipe is easy and fun to make. Firecracker shrimps is an appetizers and
snacks that will provide you with the content that would explode with full
of flavor. It's easy to see how these pastry-wrapped shrimps snacks got
their name (Krathak in Thai).
Ingredients: (Makes 16)
16 large , raw king shrimps, heads and
shells removed but tails left on
5 ml/1 teaspoon red curry paste
15 ml/1 tablespoon Thai fish sauce
16 small wonton wrappers, about 8 cm/3.25 in
square, thawed if frozen
16 fine egg noodles, soaked
Oil, for deep-frying
Method:
1. Place
the shrimps on their sides and cut two slits through the underbelly of
each, one about 1 cm/0.5 in from the head end and the other about 1 cm/0.5
in from the first cut, cutting across the shrimp. This will prevent the
shrimps from curling when they are cooked.
2. Mix
the curry paste with the fish sauce in a shallow dish. Add the shrimps and
turn them in the mixture until they are well coated. Cover and leave to
marinate for 10 minutes.
3. Place
a wonton wrapper on the work surface at an angle so that it forms a
diamond shape, then fold the top corner over so that the point is in the
center. Place a shrimp, slits down, on the wrapper, with the tail
projecting from the folded end, then fold the bottom corner over the other
end of the shrimp.
4. Fold
each side of the wrapper over in turn to make a tightly folded roll. Tie a
noodle in a bow around the roll and set it aside. Repeat with the
remaining shrimps and wrappers. Before using the noodle, soak them in a
bowl of boiling water for 2-3 minutes, until softened, then drain, refresh
under cold running water and drain well again.
5. Heat
the oil in a deep-fryer or wok to 190°C/375°F or until a cube of bread,
added to the oil, browns in 45 seconds. Fry the shrimps, a few at a time,
for 5-8 minutes, or until golden brown and cooked through. Drain well on
kitchen paper and keep hot while you cook the remaining batches.
Happy Cooking,
Carol |
