Crispy Shrimp Snacks Recipe
 These
snacks have a very unique shape. Some called it the firecrackers snacks
as the look resembles some fireworks. Though the ingredients may be few,
but it requires some delicate handwork to get it done nicely.
Ingredients: (Makes 16)
16 large raw jumbo shrimps (king prawns),
heads and shells removed but tails intact
5 ml/1 teaspoon red curry paste
15 ml/1 tablespoon Thai fish sauce
16 small wonton wrappers, about 8 cm x 3¼
inch square, thawed if frozen
16 fine egg noodles, soaked
Oil, for deep-frying
Method:
Place the shrimps on their sides and cut two
slits through the underbelly of each, one about 1cm/½ inch from the head
end and the other about 1 cm/½ inch from the first cut, cutting across
the shrimp. This will prevent the shrimps from curling when they are
cooked.
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. 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.
Fold each side of the wrapper over in turn
to make a tightly folded roll. Tie a noodle in a bowl around the roll
and set it aside. Repeat with the remaining shrimps and wrappers.
Heat the oil in a deep-frying 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, until golden
brown and cooked through. Drain well on kitchen paper and keep hot while
you cook the remaining batches.
Happy Cooking,
Carol |
