Description
Thai Shrimp in a Blanket, or Goong Hom Pha, is a crispy Thai appetizer featuring marinated shrimp wrapped in spring roll wrappers and deep-fried to golden perfection. Served with sweet chili sauce, it’s a flavorful and fun dish perfect for entertaining.
Ingredients
- 12–15 large raw shrimp, peeled and deveined (tails on)
- 5 spring roll wrappers, cut into thirds lengthwise
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 1 tablespoon cornstarch (for sealing)
- 2 tablespoons water (for sealing paste)
- Vegetable oil, for deep-frying
- Sweet chili sauce, for serving
Instructions
- Clean, peel, and devein the shrimp, leaving the tails on. Pat dry with paper towels.
- In a bowl, combine shrimp with soy sauce, minced garlic, sesame oil, and white pepper. Marinate for 15–20 minutes.
- Cut spring roll wrappers into thirds lengthwise to form long strips.
- Mix cornstarch and water to create a sealing paste.
- Place one marinated shrimp at the end of a wrapper strip with the tail sticking out. Roll tightly and seal the end with cornstarch paste.
- Repeat with remaining shrimp and wrappers.
- Heat vegetable oil in a deep frying pan or wok over medium-high heat.
- Fry shrimp in batches for 2–3 minutes or until golden brown and crispy.
- Remove and drain on paper towels.
- Serve hot with sweet chili sauce.
Notes
Add a Thai basil or cilantro leaf inside the wrap for extra flavor.Brush with oil and bake at 400°F (200°C) for a lighter version.Use rice paper and gluten-free soy sauce for a gluten-free option.Assemble in advance and refrigerate for up to 24 hours before frying.Best enjoyed fresh—only fry what you plan to serve.
Nutrition
- Serving Size: 3 rolls
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 85mg
