Goong Hom Pha, or "Shrimp in a Blanket," is a deceptively simple yet incredibly delicious Thai appetizer that's perfect for any occasion. This irresistible dish features succulent shrimp wrapped in a delicate, crispy pastry, creating a delightful textural contrast that will tantalize your taste buds. The savory, slightly sweet flavor profile is achieved with minimal ingredients, making it an accessible recipe even for novice cooks. Forget complicated preparations; this recipe focuses on fresh, high-quality ingredients to deliver maximum flavor impact.
The beauty of Goong Hom Pha lies in its simplicity – just two main components create a truly unforgettable experience. This surprisingly easy-to-make recipe requires minimal prep time, making it ideal for a quick weeknight snack or a sophisticated party starter. Ready to dive into the satisfying crunch and juicy shrimp? Let's move on to the step-by-step instructions to create your own batch of irresistible Goong Hom Pha.
Tools Needed
- Small pot
- Kitchen towel
- Knife
- Paper towels
- Deep fryer or wok (optional)
Ingredients
- Spring roll wrappers: As needed
- Jumbo shrimp: As needed, peeled and deveined
- All-purpose flour: A small amount
- Water: A small amount
- Salt: To taste
- White pepper: To taste
- Canola oil: For deep frying
- Sweet chili sauce: For serving (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients & Wrappers
- Carefully peel them apart and keep them covered with a damp kitchen towel to prevent them from drying out.
- Pat the shrimp dry with a paper towel. Lightly season with salt and white pepper. Score the underside of the shrimp to help them lay flat.
Step 2. Assemble the Shrimp Rolls
- Mix all-purpose flour and water until a smooth paste forms. Cornstarch and water can also be used.
- Fold over one side of a spring roll wrapper to create a flat edge. Place a shrimp in the center, tail sticking out. Fold over the bottom and sides, then tightly roll up, securing with the flour-water mixture.
Step 3. Deep Fry until Golden Brown
- Heat canola oil to 350°F (175°C) in a small pot or deep fryer.
- Carefully place 4 rolls at a time into the hot oil, ensuring not to overcrowd the pot. Fry until golden brown, flipping halfway through. Remove and drain on a paper towel-lined plate.
Step 4. Serve and Enjoy!
- Serve the crispy shrimp rolls hot with your favorite dipping sauce, such as sweet chili sauce.
Read more: Crispy Baked Thai Spring Rolls: Grease-Free & Delicious
Tips
- Freezing: You can freeze the assembled rolls before frying. Fry them straight from frozen.
- Don't overcrowd the pot while frying.
- Remove the shrimp from the oil when they start getting some color to avoid overcooking.
- Serve the shrimp rolls immediately for optimal crispiness. If you need to keep them warm, use a low oven temperature.
Nutrition
- Calories: 200-250
- Fat: 10-15gg
- Carbs: 20-25gg
- Protein: 10-12gg
FAQs
1. Can I use frozen shrimp?
Yes, make sure to thaw them completely and pat them dry before wrapping. This helps them crisp up nicely.
2. What kind of pastry sheet should I use?
A store-bought spring roll wrapper or wonton wrapper works best. Look for thin wrappers for optimal crispiness.
3. How do I make sure the shrimp doesn't stick to the wrapper?
Lightly brush the wrapper with oil before wrapping the shrimp. This prevents sticking and promotes even browning.
With just two simple ingredients and minimal effort, you've mastered the art of Goong Hom Pha! This recipe is a testament to how delicious and impressive food can be without complicated techniques. Enjoy your crispy, flavorful shrimp in a blanket – perfect as a snack, appetizer, or even a light meal!