Shrimp Rolls with Salsa Sauce
Shell the shrimp, leaving the tail on. Pat the shrimp very dry with a towel or paper towel. With a small knife, make three shallow, parallel slits along the inside curve of shrimp, just nicking the…
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 1 For Shrimp Rolls:
- 500gr\17oz package paleo egg rolls cut in half diagonally (make triangles)
- 3 tbsp. raw tail-on shrimp
- 32gr\1.1oz lemon juice
- 65gr\2.2oz water + 1 teaspoon cornstarch or other starch in small bowl, whisked
- handful unsalted shelled roasted peanuts, chopped
- 350gr\12oz fresh basil chopped
- 2 cooking oil for frying
- 1 For salsa sauce:
- 1 ripe Roma tomatoes
- 1 green onions chopped into thirds
- 2 Tbsp small chopped red onion
- jalapeno pepper, seeded and roughly chopped
- fresh cilantro (about a handful)
- large clove garlic, roughly chopped
- fresh lime juice
- chili powder to taste
- ground cumin to taste
- keto sugar (optional), salt and pepper to taste
Preparation
- Shell the shrimp, leaving the tail on. Pat the shrimp very dry with a towel or paper towel. With a small knife, make three shallow, parallel slits along the inside curve of shrimp, just nicking the shrimp in place to "straighten" out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.
- Line up the shrimp on a plate, tails all facing one direction. We're going to marinate the shrimp, without getting the tails wet. Spoon the prepared Pad Thai sauce over the shrimp, avoiding the tails. Let marinate for a few minutes.
- In the meantime, let's prepare to wrap and roll. Cover the defrosted spring roll wrappers with a damp towel. Have your water + cornstarch ready. Place a shrimp on the wrapper, add a sprinkle of peanuts and basil and roll the shrimp up in the wrapper (see pictures for rolling instructions). Keep the wrapped Firecrackers under plastic wrap while wrapping the rest to prevent drying.
- When ready to cook, heat oil in the wok, deep fryer or pot to 375°F/190°C. Carefully slide a few Firecracker Shrimp into the hot oil and fry until golden brown, about 3 minutes. Drain. Serve with salsa sauce! Enjoy it!
