Description
These deliciously marinaded shrimp are the perfect appetizer for your next gathering!
Ingredients
Scale
- 24 large raw shrimp, peeled and tail-on
- 4 garlic cloves, crushed
- ½ tsp grated ginger
- 2 tbsp oyster sauce
- ½ tsp fish sauce
- black pepper to taste
- 12 sheets of spring roll pastry/wrappers
Instructions
- Peel and clean the shrimp, but leave the tail on. You can choose to remove it if you don’t mind the appearance.. I just looks a lot better with tail on!
- Pat dry the shrimp with a paper towel, or let it sit in the fridge on a plate, uncovered, for about an hour to dry naturally.
- Add all of the seasonings – crushed garlic cloves, grated ginger, oyster sauce, fish sauce and black pepper. Make sure to use crushed garlic, instead of chopped garlic. I use a mortar and pestle but you can also place it into a ziplock and crush it with a rolling pin. Also make sure to use finely grated ginger. It makes a big difference, so don’t use chopped ginger. Use your hands to mix the shrimp with the marinade.
- Cut 12 sheets of spring roll wrappers into 2 for 24 pieces of shrimp. Then cut slits in the shrimp so it lays straight. Place the shrimp about ⅓ of the way from the bottom, roll it up, bring over the left flap and roll the entire shrimp all the way to the top. Leave some room at the top to seal it with a small amount of egg wash. Watch my 30 second video for a tutorial on how to wrap.
- Heat oil in a pan on medium-high and test the temperature with a wooden chopstick. Small bubbles will form around the chopstick when the oil is hot enough. Drop a few shrimp in the oil and cook for about 2 minutes, or until golden brown. Serve with sweet chili sauce & enjoy!