Crunchy, quick phyllo appetizer.
These look just like the firecrackers we use to throw as kids — almost, but not quite.
I don’t think our parents had the same concerns of safety that parents have today. Maybe they just wanted us to go out and be kids but did they know we did the things we did while they weren’t looking. Like my twin sister and I trying to fly off the side of a half wall by our house or chasing each other around with a Davy Crocket knife in hand (I did get cut on the hand and still have the scar to prove it). We had a pony, Trixie, that got traded for a goKart and we use to race that little car up and down our driveway, and of course we blew up cans and other things with firecrackers and you know what, we’re still in one piece.
There is something about the word “crunch” in describing a tasty appetizer. Any appetizer that has crunch appeal just has to be good. Crunch could describe carrots, peppers, cucumbers, or cereals. But to me I’m thinking of salty things like potato chips, phyllo and these crunchy firecracker shrimp appetizers that are all rolled up and dipped in a fiery sauce.
These are simple – put a shrimp in a wonton wrapper with some other stuff, roll it up like a firecracker and you have a quick, easy and the crunchiest appetizer ever that your guest will love; leave the tail or not, that’s your decision, but I left mine on to look like the “fuse” of the firecracker.
This idea came from my friend, Peggy, who had this appetizer in Hawaii last year and then made it for us when they got back from their trip. So, I’m sharing it with you. After looking up different recipes I took some of the ingredients from Steamy Kitchen.com’s firecracker shrimp. Peggy’s shrimp was wrapped in a basil leaf then rolled up. I’m using some of the dipping sauce for a marinade and merging the two recipes.
- 1 lb. very large or jumbo shrimp
- 1 package of square wonton wrappers or use egg roll wrappers and cut in half diagonally
- fresh basil leaves, optional
- 1 tsp. Thai Sweet Chile Sauce
- 1 tsp. chopped garlic
- 2 tsp. fresh ginger
- 1 Tbsp. soy sauce
- 1 tsp. cornstarch
- 1/2 c. Thai Sweet Chili Sauce
- 2-3 cloves garlic, minced
- 1 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1-2 tsp. grated fresh ginger
- Oil to fry in
- At SteamyKitchen.com she says to pat the shrimp dry after taking out of the marinade