These shrimp in a blanket sticks are wrapped in thin rice paper. They are crunchy on the outside, soft and spicy in the inside. Oh, did I mention that these are not your regular shrimp wrapped in a blanket? They have an extra layer between the blanket and the shrimp. Curious to find out what the extra soft, fluffy and spicy layer is? Check the recipe.
10-12 jumbo shrimp
10 Rice paper wrappers (extra in case of tearing)
2 medium potatoes
1 small onion, finely chopped
½ teaspoon cumin seeds
½ teaspoon red chili powder
2-3 garlic cloves
1-2 green chilies
Salt, to taste
1 tablespoon oil (plus extra for deep frying)
Steps to cook potato:
Boil potatoes until soft.
Peel the boiled potatoes and semi mash keeping few small chunks. Set aside.
Heat pan and add oil.
Add onion and garlic and sauté until slightly brown.
Add cumin seeds and green chili.
Mix smashed potatoes in the oil mixture.
Cook 3-4 minutes stirring often until everything is mixed.
Steps to assemble shrimp:
Soak satay skewers in water.
In a shallow bowl pour water and set aside.
Beat egg and set aside.
Sprinkle the chili powder and some salt on the shrimp.
Cut along the back of each shrimp to form a butterfly shape.
Fill each shrimp with filling. Press the sides carefully to close.
Push one of the soaked stick through the shrimp and out to the top.
Place a rice paper sheet in the shallow bowl of water until soften and wrap around the shrimp.
Brush wrapper with egg.
Deep fry shrimp in oil until golden and crispy.
Drain oil in paper towel before serving.
For notes on how to use rice paper and serving suggestion, please check blog (www.withaspin.com)