Shrimp in a Blanket or Goong Hom Pha is an easy appetizer of whole shrimp wrapped in spring roll wrappers and deep fried until crispy.
This appetizer seems to go by different names in English, including firecracker shrimp or fried shrimp rolls.
I'm making a really easy but delicious version of this dish and I promise it won't lack in flavor! Serve it with some Thai sweet chili sauce for a tasty appetizer.
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What Type of Wrappers to Use
We're using Spring Roll wrappers that can be found in the freezer section of most Asian Grocery stores. These are the same wrappers I use for my Fried Spring Rolls and Cheese Rolls.
I don't recommend using egg roll wrappers, as they will be too thick. If you cannot find the frozen spring roll wrappers, then try using wonton skins.
Start by removing the spring roll wrappers from the freezer and allow to thaw at room temperature for 30 minutes. Then peel apart each wrapper and place them in a clean kitchen towel so they don't dry out.
If the wrappers feel dry, get a slightly damp paper towel and wrap them to keep them moist. Leftover spring roll wrappers can be kept in the refrigerator up to 3 days in an air tight zip bag.
How to Prepare the Shrimp
I'm using jumbo size shrimp that has been peeled, deveined, but with the tail left on. This will make it easier to roll and serve the shrimp in a blanket.
To make the shrimp lay straight, we're going to score the underside with a small knife. Do not slice all the way through, just make small incisions across the shrimp and it should un-curve.
Pat the shrimp completely dry with paper towels and lightly season with salt and ground white pepper. Feel free to add any additional seasoning if you like, but the salt and pepper will give it enough flavor.
How to Roll the Shrimp in a Blanket
Start by making a 'glue' by combining equal parts of all purpose flour and water in a small bowl. Stir until completely smooth.
Place one wrapper on a work surface and have it in a diamond shape. Then fold over a third of the right side to make a straight edge.
If you are a visual learner, check out the YouTube Video for more tips.
Then place the shrimp in the middle with the shrimp tail on the outside of the wrapper edge. Then bring up the bottom, tuck it under tightly, fold over the left side, and roll up to the top. It should be nice and tight, if it feels loose, re-roll it again.
Dip your finger in the 'glue' and add it to the top of the wrapper to seal the shrimp in a blanket. Continue wrapping all the shrimp.
How to Deep Fry the Shrimp in a Blanket
Once all the Shrimp in a blanket are wrapped, you can either place them in the freezer to fry at another time, or begin frying them now.
Add a high heat oil to a small pot or deep fryer and heat to 350 degrees F. I'm using canola oil. Once the oil is hot, place a few shrimp in, but don't overcrowd the pot.
Don't over cook the shrimp in a blanket. It should only take about 2 minutes or until the outside is golden brown. Remove with tongs and place on a paper towel lined plate to cool.
I haven't tested this recipe in the air fryer, so I can't provide specific cooking times, but if you make them this way, please leave me a comment below.
How to Serve Shrimp in a Blanket
Shrimp in a blanket are best serve right after cooking them. If you need to make them ahead of time, then place in the freezer until you are ready to fry them.
Serve with a bottled sweet chili dipping sauce or plum sauce. These are great as an appetizer with a Asian meal or for get togethers and parties.
If you have leftovers store them in the refrigerator and reheat in the oven or air fryer. You can also re-fry them if you have leftover oil. Microwaving them will make them soggy and it's not recommended.
Shrimp in a Blanket Recipe
Equipment
- Heavy Pot or Deep Fryer
Ingredients
- 25 Jumbo Shrimp Peeled, De-veined, and tail left on
- 25 Spring Roll Wrappers (small size)
- Salt and White Pepper to Taste
- 2 Tablespoon All Purpose flour
- 2 Tablespoon Water
- Oil for Frying I used Canola oil.
- Sweet Chili Sauce For Dipping
Instructions
- Remove the package of spring roll wrappers from the freezer and allow to thaw on the counter for 30 minutes.
- In a small bowl, mix flour and water until combined. You want the consistency of glue.
- Peel and De-vein the shrimp, but keep the tail on. With a small knife make small incisions on the underside of the shrimp to have it lay flat. Do not slice all the way through the shrimp.
- Pat dry the shrimp to remove any moisture. Season lightly with salt and ground white pepper.
- Place one wrapper on a work surface and have it in a diamond shape. Then fold over a third of the right side to make a straight edge.Then place the shrimp in the middle with the shrimp tail on the outside of the wrapper edge. Then bring up the bottom, tuck it under the shrimp, fold over the left side, and roll up to the top. It should be nice and tight, if it feels loose, re-roll it again.
- Dip your finger in the 'glue' (flour and water mixture), and add it to the top of the wrapper to seal the shrimp in a blanket. Continue wrapping all the shrimp.
- At this point the shrimp in a blanket can be stored in a zip top bag and frozen to be cooked at a later time. Otherwise if cooking now, heat up oil in a heavy pot or fryer.
- Once oil is 350 degrees F, place a few of the shrimp in a blanket in the oil. Do not overcrowd the pot. It will only take a minute or two to cook. Once the outside is slightly golden they are ready.
- Use tongs to remove the shrimp from the oil and allow to cool on a paper towel lined plate.
- Serve Warm with some Sweet Chili dipping Sauce
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
olivia gonzales says
I wanted to know how to prepare these spring rolls I'll make these next week and leave my comments
Renee says
Can't wait to hear what you think, Olivia!