These Crispy Fried Shrimp Nests are made by wrapping seasoned whole shrimp inside a tangle of shredded spring roll wrapper and deep fried until golden. Lemme tell you, they take crunch to the next level!
Did you binge-watch the Netflix series Culinary Class Wars? One of the runaway recipes is chef Jung Ji-sun’s mala cream shrimp dim sum. There are many recreations of her recipe online and while this isn’t one of them, I was inspired by her use of thinly-sliced spring roll wrappers to create the crunchy nest-like exterior which is a textural freaking delight! My family are devoted fans of my Easy Shrimp Spring Rolls but they loved these even more 😮 Serve these Crispy Fried Shrimp Nests with your favourite dipping sauce, or a selection of 2 or 3 sauces if serving as a party appetizer so guests can choose! Here are some suggestions to get you thinking about the delicious possibilities:
Kewpie mayo with shichimi togarashi sprinkled on top
Worcestershire sauce
Something sweet and tangy such as sweet and sour sauce, Thai sweet chilis sauce or plum sauce
Sriracha or Chinese chili oil
Ranch or Caesar dressing
Eat well and be well,
Sonia x
Recipe Notes and faq — crispy fried Shrimp nests:
1. what are “Spring Roll Wrappers”?
This recipe uses Chinese-style spring roll wrappers made of wheat flour (see image above). They are typically sold in three sizes in the freezer section of Chinese grocery stores and larger conventional grocery chains with good international items. The size I use for this recipe is the smallest 5.5” x 5.5” square, cut into thin strands. Spring roll wrappers specifically have the words "spring roll” or “spring roll pastry” on the package, different from those used for egg rolls which are labelled “egg roll wrappers” on the package. However, if you can only find egg roll wrappers, they are similar enough and also made of wheat. The main difference is they bubble up on the surface when fried whereas spring roll wrappers remain smooth after frying. Finally, note that Vietnamese spring roll wrappers (commonly called "rice papers") are yet another kind of wrapper that may cause confusion. They are made of rice, not wheat.
2. dipping sauces:
In my family, we love Worcestershire sauce for dipping spring rolls. At dim sum, shrimp spring rolls are usually served with a neon-red sweet and sour sauce. You can use similar dipper such as sweet and sour, Thai sweet chili, plum sauce or anything with a little sweet and tang. Sriracha, Chinese chili oil and mayonnaise with togarashi sprinkled on top are also excellent. So many options!
3. can these be made in advance and reheated?
Freshly fried is always the best but luckily these crispy fried shrimp nests reheat pretty well! Lay them on a baking sheet, preferable with a wire rack so bottoms stay crispy. Place in a preheated 350f (175c) oven for 12-15 minutes, or when heated through.
4. can these be frozen and cooked later?
Yes! These crispy fried shrimp nests can be assembled and frozen uncooked. To freeze, lay them not touching on a parchment lined baking sheet and freeze for 1-2 hours until frozen solid. Transfer into ziptop bag or freezer-safe container — make sure not to crush the nests in the freezer! To cook, follow the same instructions for deep frying from frozen.
You May Also Be Interested in these other pescatarian appetizer recipes:
》easy shrimp spring rolls
》mouclade - steamed mussels in saffron cream sauce
》TARTINES WITH MACKEREL + REFRIED BUTTER BEANS
CRISPY FRIED SHRIMP NESTS
Crispy Fried Shrimp Nests
Ingredients
Instructions
- Peel and devein shrimp, leaving the shell on the tails so they can be used as a “handle” for eating. Place in a bowl.
- Optional step: add ½ tsp baking soda, toss well and refrigerate 15 minutes. This step make shrimp juicier and bouncier when cooked. Chinese chefs and home cooks swear by this technique so I’m including it here for you to consider. After the 15 minutes, rinse well and pat dry. Toss shrimp with sesame oil, salt, garlic powder and white pepper. Marinade 15 minutes.
- Meanwhile, prepare spring roll wrappers. Out of the package, the wrappers are quite stuck together. Gently pull off 20 wrappers. Stack half of them neatly and, using a long sharp knife, cut into thin strands about 1/8” thick. Cover with dry kitchen towel to prevent drying out. Repeat with second half. Loosen strands into a pile. Wrap each shrimp in the strands in a somewhat haphazard manner – it’s good to have lots of strands going in different directions for the best crunch when they’re fried! Don’t worry if strands are not fully secured to the shrimp. As soon as they hit the hot oil, they will stiffen around it.
- To shallow-fry, place enough oil in your cooking vessel (wok or skillet) to about ¾” deep. Heat until oil shimmers. If you have a thermometer, oil should be heated to and maintained at about 350f throughout. Fry in batches of 4 or 5 such as not to overcrowd. Use tongs to grab a shrimp nest (you can tuck any errant strands inside the tong ends) and gently slide it into the hot oil. Fry 2-3 minutes per side until golden brown. Adjust heat as needed to maintain a constant oil temperature as you fry the batches. Drain on paper towels. Sprinkle flakey salt on top if desired. Enjoy with your favourite dipping sauce.
Notes
1. What are Spring Roll Wrappers?
This recipe uses Chinese-style spring roll wrappers made of wheat flour (see image in blog post). They are typically sold in three sizes in the freezer section of Chinese grocery stores and larger conventional grocery chains with good international items. The size I use for this recipe is the smallest 5.5” x 5.5” squares, cut into thin strands. Spring roll wrappers specifically have the words "spring roll” or “spring roll pastry” on the package, different from those used for egg rolls which are labelled “egg roll wrappers” on the package. However, if you can only find egg roll wrappers, they are similar enough and also made of wheat. The main difference is they bubble up on the surface when fried whereas spring roll wrappers remain smooth after frying. Finally, note that Vietnamese spring roll wrappers (commonly called "rice papers") are yet another kind of wrapper that may cause confusion. They are made of rice, not wheat.
2. Dipping sauces:
We love Worcestershire sauce for dipping spring rolls. At dim sum, shrimp spring rolls are usually served with a neon-red sweet and sour sauce. You can use similar dipper such as sweet and sour, Thai sweet chili, plum sauce or anything with a little sweet and tang. Sriracha, Chinese chili oil and mayonnaise with togarashi sprinkled on top are also excellent. So many options!
3. Can these be made in advance and reheated?
Freshly fried is always the best but luckily, these crispy fried shrimp nests reheat pretty well. Lay them on a baking sheet, preferable with a wire rack so bottoms stay crispy. Place in a preheated 350f (175c) oven for 12-15 minutes, or when heated through.
4. Can these be frozen and cooked later?
Yes! These crispy fried shrimp nests can be assembled and frozen uncooked. To freeze, lay them not touching on a parchment lined baking sheet and freeze for 1-2 hours until frozen solid. Transfer into ziptop bag or freezer-safe container — make sure not to crush the nests in the freezer! To cook, follow the same instructions for deep frying from frozen.
Nutrition Facts
Calories
240Fat
21 gSat. Fat
2 gCarbs
7 gFiber
0 gNet carbs
7 gSugar
0 gProtein
6 gSodium
182 mgCholesterol
36 mgDisclaimer: nutritional information is auto-generated and should only be used as an approximation.
