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

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

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

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


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.