I really enjoy your take on this recipe and your step-by-step instructions! I’ve heard that this dish originates from the Southeast Asian islands, and is called “firecracker shrimp” because it looks like a firecracker!
Passionate Eater – thank you for reminding me what these guys were called! The evening that I made them, I asked my guests if they knew what they were called. No one did, and we took a poll on naming them. Here were some of the wacky names we came up with after 2 bottles of wine: Shrimp in a blanket, Sleeping bag shrimp, Can’t stop eating one shrimp, Mummy shrimp, Shrimp logs 🙂
Holluu- Thats a great idea – I’ll have to try that next time. It would look so pretty if I could get the basil leave to show through the wrapper. It could possibly work if I put the leaf towards the end of the wrapper….will let you know how that turns out!
The only thing better than looking at these beauties is eating them at Jaden’s house. The only thing prettier than looking at them is looking at Jaden. Thanks for another dynamite dinner at your home ~ you and Scott are truly amazing hosts and your cooking always inpsires us; Frank to eat like a chubby hubby and me to MAYBE start cooking again ;-).
For those of you who do not know Jaden … she is the most talented woman I have ever met, and a sweetheart as well!
Attempted to make thes last night. marinated in a “Soyaki” sauce from Trader Joe’s. Came out quite nicely, not much substance to them though. Perhaps making them a little more eggroll-like with some sprouts or carrots could spice them up. But they were quite good with little prep and quick cooking.
Blake- when I used store bought marinade – I always boost up the flavors by adding fresh grated garlic and ginger (asian style) or fresh grated garlic & spices/chopped herbs. If a dish needs just a little kick, it sometimes means it is missing a “high” or “bright” flavor note. In your case, it could mean a dipping sauce like the tangy Mae Ploy, or adding a splash of rice wine vinegar to the marinade. When I served these last week, my friend Kelly went into my refrigerator and grabbed a bottle of what she calls “Rooster Sauce” or Sriracha, which in addition to heat, has vinegar in it. Thanks for trying the recipe and please keep me posted on your next version of the recipe!
I think it depends on the thickness of your wrapper. The last time i cooked a batch, i only did half of the wrapper triangle (just like you did) because when i did the first 2 prawns to taste for seasoning, the wrapper seemed a little too thick. I think you’ll be able to tell once you start wrapping if this is so.
Seriously, your photo is giving me itchy fingers to roll! 😉