Love at first bite :)

I still have plenty of shrimp left in my fridge and I was thinking to try a new recipe , so I browse the internet and I stumbled on this firecracker shrimps images. I was so excited to try it because honestly I never knew about firecracker shrimps and  haven’t tasted one before. I tell you  these fried shrimps are seductress to the taste buds and make everyone wanting  more after first bite, aka love at first bite ;D

firecracker shrimps

firecracker shrimps

firecracker shrimp with sweet chili sauce

25 large tail-on shrimp, deveined and nicked (see above)
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying

Marinade
1 tsp minced garlic
1/2 tsp grated ginger
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch

Cornstarch “paste” (mix well to form paste)
1 Tb cornstarch
1/4 cup water

1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.

2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste.

3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.

Got the recipe fromSteamy Kitchen

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Pork Siomai

Siomai is one of my favorite Chinese food  especially when dip in chili sauce or just toyomansi.  I  also love it in deep fried style.  While eating siomai I remember back in the Philippines where I could eat it any time, anywhere as you can buy it also in the streets (street foods). So here’s the recipe from www.recipe-tv.ph.

1 pack Siomai wrapper Filling:
½ kilo Monterey Ground Lean pork (kasim)
250 grams Monterey Pork Backfat, coarsely chopped
100 grams Shelled shrimps, diced
250 grams Grated and squeezed turnips or carrots
1/3 cup Chopped spring onions
1 Egg
1 cup Cornstarch
2 tsps Refined salt
¼ tsp Ground black pepper
1 tbsp Sesame oil

Procedure:

Mix siomai filling ingredients in a bowl. Set aside in the refrigerator for 30 minutes. Fill each siomai wrapper with 2 tsps filling. Steam for 8 to 10 minutes. Serve warm with a dip made of soy sauce and calamansi juice.

Makes 45 pieces.