Shrimp in a Blanket

Posted by Raissa Nebie on December 21, 2009 | 4 Comments

shrimp blanket1

The holiday season is here and wherever you turn, someone is having a party. Sadly, I’m not having a holiday party this year, for various (good) reasons. But if I were, there is one appetizer that would have a guaranteed spot on my table: shrimp in a blanket. I used to order these babies from a Thai restaurant in my neighborhood until it dawned on me one day that making my own would save me a lot of dough.

I’m usually wary of frying because it’s a messy activity, but these appetizers are well worth the effort.

SHRIMP IN A BLANKET
1 pack of frozen spring roll wrappers
20 shrimps cleaned and deveined (tail on)
1 garlic clove minced
1 tsp finely chopped parsley
Salt and pepper
Warm water
Vegetable oil for frying

Toss the shrimps with the garlic, parsley, salt, pepper and marinate for 30 mins.

Meanwhile thaw the spring roll wrapper in the package.

Cut the spring roll wrappers in half, place them on a plate and cover with a damp towel.

Dab the edges of the spring roll wrapper with a little water, then wrap each shrimp, leaving the tail out. Use your fingers to slightly press and twist the wrapper where it meets the tail of the shrimp.

In a frying pan, heat up the oil to 365°F. Fry the shrimps in batches of 5 or 6, keeping them apart to prevent sticking, until golden brown and cooked through, 2 to 3 minutes. Drain on a paper towel.

Serve with sweet chili sauce.