Recipe: Firecracker Shrimp with Dipping Sauce (Chinese)

FIRECRACKER SHRIMP



"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."

12 large shrimp, in a shell
1 teaspoon salt
1/2 teaspoon garlic salt, divided use
4 sheets spring roll wrappers
24 carrot strips (3x1/4 inch)
egg beaten
3 cups vegetable oil for deep-frying
Dipping Sauce (recipe follows)

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.

Cut each spring roll wrapper into thirds, making 3 long narrow strips.

Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, set aside.

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.

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.

DIPPING SAUCE

1/4 cup mayonnaise
2 tablespoons hot pepper sauce

In a small bowl, mix the mayonnaise and hot: Set aside.

Makes 12 pieces
Source: Everyday Chinese Cooking by Leeann Chin and Katie Chin