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Thai Shrimp in a Blanket

Crispy Thai Shrimp in a Blanket for Irresistible Crunch

Enjoy the delectable crunch of Thai Shrimp in a Blanket, a flavorful appetizer perfect for any gathering.
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Prep Time 20 minutes
Cook Time 6 minutes
Marinating Time 20 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined (tails on) Use the freshest shrimp for best flavor and texture.
For the Wrappers
  • 10-12 wrappers spring roll wrappers, cut into thirds Ensure a crispy exterior, keep covered with a damp cloth to prevent drying out.
For the Marinade
  • 1 tablespoon oyster sauce Adds umami flavor; substitute with vegetarian oyster sauce if needed.
  • 1 tablespoon soy sauce Enhances savory elements; opt for low-sodium for a healthier touch.
  • 1 teaspoon sugar Balances flavors; honey or agave can also be used.
  • 1/2 teaspoon white pepper Gives mild heat; you can use black pepper, but expect a slight change in flavor.
  • 1 teaspoon sesame oil Provides nutty finish; can be replaced with other oils if necessary.
  • 1 tablespoon minced garlic Lends aromatic depth; consider fresh minced or even powdered garlic.
For Sealing
  • 1 beaten egg Binds wrappers effectively; use water or cornstarch slurry for egg-free options.
For Frying
  • oil Sufficient quantity for frying; critical for achieving that coveted crispy texture; vegetable or peanut oil works well.
For Dipping
  • sweet chili sauce Perfectly complements the shrimp’s savory taste.

Equipment

  • Bowl
  • Deep pan or wok
  • slotted spoon
  • Thermometer

Method
 

Step-by-Step Instructions for Thai Shrimp in a Blanket
  1. In a bowl, whisk together oyster sauce, soy sauce, sugar, white pepper, sesame oil, and minced garlic. Add peeled and deveined shrimp, ensuring they’re well-coated. Cover and marinate in the refrigerator for 20 minutes.
  2. While the shrimp are marinating, cut each spring roll wrapper into thirds. Lay out on a clean surface and cover with a damp cloth.
  3. Once marinated, take a strip of the spring roll wrapper and place a marinated shrimp at one end. Roll tightly and use beaten egg to seal the edge.
  4. Pour enough oil into a deep pan or wok to submerge the shrimp rolls and heat over medium-high until 350°F (175°C). Fry shrimp rolls in batches for 2-3 minutes on each side, until golden brown and crispy.
  5. Using a slotted spoon, remove fried shrimp and place on paper towels to drain excess oil. Allow to cool slightly before serving with sweet chili sauce.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 6mgCalcium: 30mgIron: 2mg

Notes

Maintain oil at 350°F (175°C) for crispy wrappers. Cover unused wrappers to prevent drying. Prep shrimp and wraps ahead for convenience. Store leftovers in an airtight container for up to 3 days.

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