Crispy Shrimp 5pcs Recipe
Tiger shrimp stuffed with minced chicken wrapped in crispy spring roll shell served with plum sauce.
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Ingredients
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Shrimp & Filling
Assembly & Wrapping
Frying
Plum Dipping Sauce
Finishing
Method
Shrimp & Filling
- 1
Prepare shrimp
Rinse and pat dry 5 large tiger shrimp. Make a shallow lengthwise slit along the back to butterfly but keep the shrimp intact at the tail so it opens like a pocket. Remove the vein if present.
- 2
Make filling
In a bowl combine 100 g ground chicken, 1 finely minced shallot, 1 minced garlic clove, 1 sliced green onion, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, pinch of white pepper and 1/4 tsp salt. Mix until just combined; the cornstarch helps bind the mixture.
- 3
Stuff shrimp
Using a small spoon or your fingers, stuff about 20 g–22 g (a firm tablespoon) of the chicken mixture into the butterfly pocket of each shrimp, forming a neat, compact sausage-shaped filling along the back. Press gently so filling adheres but does not overflow.
Assembly & Wrapping
- 4
Cut wrappers & prepare seal
If spring roll wrappers are square and large, stack two and cut into strips about 4–5 cm (1.5–2 in) wide and long enough to wrap around the shrimp once. Lightly dust workspace with flour to prevent sticking. Beat 1 egg and mix 1 tsp flour with 1 tsp water to make a paste (slurry) for extra sealing if desired.
- 5
Wrap shrimp
Place a prepared shrimp with filling near one edge of a wrapper strip, tail extending past the edge. Fold the wrapper over the filling, tuck the sides in, then roll tightly toward the tail, leaving the tail exposed for presentation. Brush the final edge with beaten egg or flour slurry and press to seal. Repeat for all 5 shrimp. Chill wrapped shrimp in refrigerator for 10–15 minutes to help seal and firm up.
Frying
- 6
Heat oil
Pour neutral oil into a deep pan or small wok to a depth of about 4–5 cm and heat to 175°C (350°F). If you don't have a thermometer, oil is ready when a small piece of wrapper sizzles and rises steadily.
- 7
Fry shrimp
Fry the wrapped shrimp in batches (do not overcrowd) for 1.5–2.5 minutes per side, turning gently so all sides become evenly golden brown and crisp. Total frying time should be about 3–4 minutes depending on size; ensure chicken filling reaches 74°C (165°F). Remove with a slotted spoon and drain on paper towels or a wire rack.
Plum Dipping Sauce
- 8
Prepare sauce
In a small bowl combine 60 ml plum sauce with 1 tsp rice vinegar and optional 1/4 tsp chili flakes or Sriracha. Stir to combine and taste; adjust acidity or heat as desired. Sprinkle 1/2 tsp sesame seeds on top for garnish.