Firecracker Shrimp
From: Everyday Chinese Cooking by Leeann Chin, Katie Chin
(Clarkson N. Potter; October 2000; ISBN: 0609605860; HC)
Cookbook Heaven at Recipelink.com

This festive appetizer, which is great for a Forth of July gathering or Chinese New Year celebration, looks just like a fire cracker. In China, firecrackers light up the sky on New Year's Day. Prepare it a day ahead and save the frying step for just after your guests arrive.

Makes 12 pieces

• 12 large shrimp, in a shell
• 1 teaspoon salt
• 1/2 teaspoon garlic salt, divided
• 4 sheets spring roll wrappers
• 24 carrot strips (3x1/4 inch)
• egg beaten
• Dipping sauce:
• 1/4 cup mayonnaise
• 2 tablespoons hot pepper sauce
• 3 cups vegetable oil for deep-frying

1. Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt.
2. Cut each spring roll wrapper into thirds, making 3 long narrow strips.
3. Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, set aside.
4. Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each spring roll strip with egg and roll each shrimp up tightly in the spring roll egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other-to resemble a firecracker! Continue the process until all are rolled with the shrimp and carrots.
5. To make a dipping sauce, in a small bowl, mix the mayonnaise and hot: Set aside.
6. In a wok, heat the vegetable oil to 350 degrees F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.