Linda's Dy-No-Mite Thai Shrimp Appetizers
Recipe: #3282
December 02, 2011
Categories: Shrimp, Appetizers, Asian, Thai, Christmas, Game/Sports Day, Halloween, New Years, Potluck, Romantic Dinner, Deep Fry, Spicy, more
"These are one of my very favorite appetizers and they are always very well received no matter when I make them. You can prepare them up to 12 hours ahead of time and refrigerated, wrapped in plastic wrap, until ready to fry. These are great for the holidays or when having a party of any kind, and don't forget to make them for your next Super Bowl... The crowd will be pleased!"
Original is 50 servings
Ingredients
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- CORNSTARCH PASTE
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- MARINADE
Nutritional
- Serving Size: 1 (33.4 g)
- Calories 50.1
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 23.9 mg
- Sodium - 186.5 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 3.7 g
- Calcium - 15.7 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Marinade: Combine marinade ingredients in a large bowl. Add shrimp to marinade for 30 minutes.
Step 2
Assembling Shrimp: Pat shrimp as dry as you can with a paper towel. Don't worry about the marinade falling off, as the flavor is on the inside of the shrimp, from marinating.
Step 3
Using scissors, make 3 or 4 small snips on the inside of each shrimp where it curves, so the shrimp won't curl while frying. Make sure you don't snip too far through the shrimp, or it may break apart.
Step 4
To Start Wrapping: Place an eggroll or springroll wrapper on the bench with the long end of the wrapper closest to you and the point of the triangle at the top.
Step 5
Start wrapping each shrimp, making sure the shrimp tail is sticking out of the bottom of each wrapper. When rolling the wrappers roll tight, so the shrimp won't fall out when you are frying them.
Step 6
When you get to the middle of the wrapper, pull down the point of the wrapper and then continue rolling until there is only the tip left to seal with the cornstarch paste.
Step 7
Seal the corner tip of each wrapper with cornstarch paste, and press together. Don't use too much paste, just enough to make it stick together.
Step 8
Heat oil to 375 degrees, and fry in batches for 3 minutes, until golden brown and shrimp are cooked through. Don't put too many in at a time or the oil will cool down too much.
Step 9
When done, remove from the pan and drain on paper towels. Cover the shrimp with paper towels to keep warm while you fry up the rest.
Step 10
Serve hot with a dish of Sweet Chili Sauce on the side for dipping.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use large shrimp (50 count per pound) for this recipe.
- Make sure to buy egg roll wrappers or spring roll wrappers, not wonton wrappers, for this recipe.
- Substitute shrimp with chicken: This substitution is great for those who don't eat seafood, or if you want to add a bit more protein to the dish. The marinade and cooking instructions will remain the same.
- Substitute sweet chili sauce with honey mustard: This substitution is great for those who don't like spicy food, or if you want to add a bit of sweetness to the dish. The marinade and cooking instructions will remain the same.
Baked Thai Shrimp Appetizers Preheat oven to 350 degrees F (175 degrees C). Place shrimp on a baking sheet lined with parchment paper. Bake for 10 minutes or until shrimp are pink and cooked through. Serve warm with a dish of Sweet Chili Sauce on the side for dipping.
Thai Coconut Rice - A fragrant and flavorful side dish to complement the spicy Thai Shrimp Appetizers. This coconut rice is cooked in coconut milk and is the perfect accompaniment to the savory flavors in the shrimp.
Thai Papaya Salad: A refreshing and tangy salad made with shredded green papaya, tomatoes, and a spicy lime dressing. This salad is a great way to balance out the rich flavors of the coconut rice and shrimp appetizers.
FAQ
Q: How long can I prepare the appetizers ahead of time?
A: You can prepare them up to 12 hours ahead of time and refrigerate, wrapped in plastic wrap, until ready to fry.
Q: How do I store the fried appetizers?
A: Store the fried appetizers in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months.
8 Reviews
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Fun facts:
Fun Fact 1: The Sweet Chili Sauce used in this recipe is similar to the one used in the popular Thai dish, Pad Thai. This dish was made famous in the 1950s by celebrity chef, David Thompson.
Fun Fact 2: This recipe is inspired by the traditional Thai dish, Goong Sarong, which is a type of deep-fried shrimp wrapped in an egg roll wrapper. This dish has been a popular appetizer in Thailand since the mid-1800s.