Asian Shrimp in a Blanket

Shrimp marinated and encased in shredded wonton wrappers, then fried to perfection. The exterior is crunchy and layered, while the interior is bursting with flavor. These would make a fun Halloween appetizer that you can call mummy shrimp. I enjoyed mine as a main dish, accompanied by boom boom dipping sauce and a refreshing Asian cucumber salad.

Asian Shrimp in a Blanket, Boom Boom Dipping Sauce and Cucumber Salad

Ingredient:

1 pound of shrimp, deveined and shelled with tails left on

2 tablespoons of soy sauce

1 tablespoon of sambal, sriracha, or your preferred hot sauce

1 tablespoon of rice wine vinegar or lime juice

2 teaspoons of chili oil (or use a neutral oil to reduce spiciness)

3 tablespoons corn starch, divided

40 wonton wrappers

Neutral oil for frying

Boom boom or yum yum sauce for dipping (either store-bought or homemade)

Boom Boom Sauce

1/2 cup mayonnaise

1/4 cup sambal or sriracha sauce

1 tablespoon lime juice

Cucumber Salad

4 cups of cucumbers cut into 1/2 inch cubes

2 tbsp of diced roasted or fresh red bell peppers

3 green onions sliced diagonally

1/4 cup of rice wine vinegar

1 tbsp of soy sauce

1 tsp of red pepper flakes

2 tbsp of sugar

2 tbsp of chili oil

1/4 cup chopped peanuts

Put the shrimp in a bowl or a large Ziplock bag.

Mix the soy sauce through chili oil in a small bowl, then add this mixture to the shrimp. Incorporate 2 tablespoons of cornstarch and let it marinate for 20 minutes at room temperature.

As the shrimp marinates, prepare the boom boom sauce by combining the mayo, Sambol, and lime juice, then refrigerate until it's time to serve.

To prepare the cucumber salad, combine diced cucumber, bell peppers, and green onions in a medium bowl. In a separate small bowl, mix together the vinegar, soy sauce, red pepper flakes, sugar, and oil. Pour this dressing over the cucumber mixture and refrigerate until ready to serve. Garnish with chopped peanuts before serving.

With the dipping sauce and cucumber salad prepared, let's return to the shrimp.

Cut the wonton wrappers into thin strips and combine them with 1 tablespoon of corn starch.

Take the shrimp out of the marinade and gently pat them dry. Coat each shrimp with about 1 tablespoon of the wonton wrapper strips, pressing them firmly onto the shrimp. I squeezed each one in my hand. Allow them to rest for 5 minutes before frying.

Ready for frying!

Cook in batches until they turn golden brown, approximately 2 to 3 minutes. Let them drain on a paper towel, then arrange them on a plate. Serve with the sauce and salad, or whatever way makes you happy. Enjoy!

Get in my belly!