I love how versatile shrimp can be and how it always tastes great. These shrimp in a blanket sticks are wrapped in thin rice paper. They are crunchy on the outside, soft and spicy in the inside. These are fun food on a stick and can be served as appetizer or snack but also great as sides with soups, stir fry or fried rice. Oh, did I mention that these are not your regular shrimp wrapped in a blanket but has an extra layer in between the blanket and the shrimp. Curious to find out what the extra soft, fluffy and spicy layer is?
Frying is my least favorite method of cooking. It’s not that I do not enjoy fried food, I do once in a while, but I try to avoid this method of cooking whenever possible. I would gladly bake samosas (recipe coming soon) and other foods that are traditionally deep-fried. However, once in a while I set my mind on creating a dish or two and baking them becomes an epic failure. The shrimp in a blanket recipe is one of them. I wanted to absolutely work with rice papers, not a wonton or a spring roll wrapper and tried baking these suckers. The result…let’s just say wasn’t very appetizing. After trying a few times, I moved on and fried them and got the result I was looking for.
Oh, the extra layer in between the shrimp and the rice paper is spicy potato filling.
If you haven’t worked with rice papers before, they are edible, very thin sheets available in the oriental stores. They come in various sizes and shapes. I usually buy the round shaped ones but any shapes would work to wrap the shrimps. Rice papers can be tricky to work with in the beginning if you have never used them before. Be patient, take your time. Use the top corner to pull the sheets out of the water and lay them flat on a smooth surface when trying to wrap the shrimps.
I’ve found that using warm water to soak the papers make the wrappers become soft faster but then you’ll need to make sure you have the correct temperature water handy. I’ve close to burn my fingers once and decided to take the time and use cold water to soak the papers.
The shrimp sticks are great as is and that’s how my husband likes them. I like them with a little sweet chili sauce. How would you eat them?
- 10-12 jumbo shrimp
- 10 Rice paper wrappers (extra in case of tearing)
- 1 egg
- 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)
- Satay skewers
- 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.
- Sprinkle the cumin seeds and green chili.
- Mix smashed potatoes in the oil mixture.
- Add salt.
- 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.
Adjust spices according to taste.
Serve with sweet chili sauce or any other sauce of your choice.
রেসিপি : মোড়ানো চিংড়ি
উপকরন :
১০-১২ টি বড় চিংড়ি
১০-১২ টি রাইস পেপার (কিছু অতিরিক্ত যদি রাইস পেপার ছিড়ে যায়)
১ টি ডিম
২ টি মাঝারি আলু
১ টি ছোট পেঁয়াজ, কাঁটা
১/২ চা চামচ জিরা
১/২ চা চামচ শুকনা মরিচ গুঁড়া
২-৩ রসুন কোয়া
১-২ টি কাঁচা মরিচ
লবণ, স্বাদ অনুযায়ি
১ টেবিল চামচ তেল (অতিরিক্ত ভাজার জন্য)
বাঁশ কাঠি বা শিখ
প্রণালী:
আলু রান্না করা আলু:
- আলু সেদ্ধ করুন।
- সেদ্ধ আলু ছিলে অধর্ ভাংগা করুন।
- চুলায় প্যানে তেল দিন।
- পেঁয়াজ ও রসুন দিন এবং সামান্য বাদামি করে ভাজুন।
- জিরা ও কাঁচা মরিচ যোগ করুন।
- তেলে থেঁতলানো আলু মেশান। লবন দিন।
- ৩-৪ মিনিট রান্না করুন যেন সবকিছু ভালোভাবে মিশ্রিত হয়।
চিংড়ি প্রস্তুত :
-
- পানিতে বাঁেশর কাঠি ভেজান।
- একটি অগভীর বাটিেত পানি নিন।
- ডিম ফেটিয়ে রাখুন।
- শুকনা মরিচ গুঁড়া ও লবন চিংড়ির উপর ছিটিয়ে দিন।
- প্রতিটি চিংড়ি পিছন বরাবর এমনভাবে কাটুন যেন একটি প্রজাপতি আকৃতি গঠন করে।
- আলুর মিশ্রন চিংড়ির ভেতরে ঢুকিয়ে প্রজাপতি আকৃতির পাখা বন্ধ করুন।
- অগভীর পােত্রর পানিেত রাইস পেপার ডুবান। রাইস পেপার নরম হলে সাবধানে রাইস পেপার পানি থেকে তুলে চিংড়ির চারিদিকে মোড়ান।
- ফেটানো ডিম রাইস পেপার মোড়ানো চিংড়ির উপর ব্রাশ করুন।
- চিংড়ি ডুবো তেলে ভাজুন।
Nazneen | Coffee and Crumpets says
These look fabulous! I love that they are gluten free too, I try hard to not eat wheat..it doesn’t work. Shrimp and spicy potato, nothing wrong with that combo!
Nazneen
Nami | Just One Cookbook says
I’ve had these before in restaurant but I have never made it at home! I don’t know why I didn’t because I often have these ingredients at home. These are great appetizer dish and I love how you decorated the sticks! Very creative!
withaspin says
Thanks Nami. I saw these in restaurants but they were always either with ground pork or bacon so never tried them as we don’t eat pork items.
Vijitha (Spices And Aroma) says
These are perfect appetizers dish. I am going to make it this weekend as I have all the ingredients in hand. I am going to try it with some paneer too.
withaspin says
Thanks for stopping by Vijitha. Paneer sounds like a great idea. Let me know how it turns out for you.
jehanne@thecookingdoctor says
this is like a top 5 star quality appetizer, and u pulled it off so beautifully. I will bookmark this for the savoury-loving husband, cant wait to make these. Thanks, Lail!
withaspin says
I am flattered, Jehanne. Let me know how they turn out for you.
Liz says
Yum! These would make great party food! So pretty and tasty!
Rosa Mayland says
Those look so good! A wonderful speciality. And I love sweet chilli sauce.
Cheers,
Rosa
Kankana says
Such a fun treat and I am sure it makes a love crunch at every bite!
Farjana says
Looks so good. Also sounds tasty. Can I make the srimp in a blanket and keep in the chiller to fry later?
Lail Hossain says
We love the shrimps in blanket. I used rice papers for this particular recipe and have never kept them in the freezer. As the rice papers are very thin, when the shrimps are put in hot oil the outside may burn very quickly and the inside still remain cold. If you thaw, the rice papers may tear also. If you are planning to make ahead and freeze the shrimp in blankets, I recommend using wonton wrap or spring roll wraps. Hope this helps.
Thank you for asking the question and stopping by.