Chef Corbin Tomaszeski’s firecracker shrimp recipe will set off an explosion of flavour in your mouth.
Firecracker shrimp and Asian slaw
Makes 6 pieces
Firecracker shrimp ingredients:
- 6 – 21/25 raw shrimp peeled and deveined
- 6 – 3 inch wonton egg wrapper
- 1/2 cup vermicelli chow mein noodle
- 1 tsp red curry paste
- 6 – 6 inch skewers
Method:
Press the shrimp onto the skewer with the tail end pointing to the length of the skewer.
Place out the wonton wrappers on a table or cutting board. Smear a small dollop of curry paste onto the centre of each wrapper. Roll and wrap the shrimp into the wrapper, forming a small spring roll shape.
Using the noodles, wrap each skewer around the wrappers and pinch at the top.
Deep fry until golden brown.
Serve with Nuoc Cham dipping sauce and Asian slaw (see recipes below).
Asian slaw ingredients:
- 1/2 cup shredded or julienne carrot
- 1/2 cup shredded or julienne daikon radish
- 1/2 cup shredded bok choy (white part)
- 1/4 cup thinly chopped green onions
- 3 tsp rice vinegar
- 6 tbsp vegetable oil
- 1/4 tsp Sesame oil
- 1 small garlic clove minced
- 2 tsp minced ginger root
- 2 thai bird chili or similar (can use Anaheim)
- Toasted crushed peanuts for garnish (optional)
Method:
In a medium bowl, mix the vegetables together.
In a separate bowl, mix the garlic, chilis, ginger, oils and vinegar.
Pour over slaw and mix well. Garnish with chopped peanuts if desired.
Nuoc Cham ingredients:
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tsp rice vinegar
- 1 tbsp sugar
- 1 small garlic clove minced
- 1 thai bird chili or similar (can use Anaheim)
Method:
Combine all ingredients until dissolved.
Courtesy Corbin Tomaszeski
chefcorbininc.com
@ChefCorbin