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The Deliciously Crunchy Firecracker Shrimp recipe

I wasn’t a huge fan of shrimp because I seemed to always eat them overcooked or they were always so tiny, it was my last option. However after discovering the seafood at Reve D’r / Bella Amigo it was a game changer! The shrimp is size for the price! Just perfect! If you’re in Mauritius and come by the north you have to buy your seafood there. And when I say shrimp, we gotta talk about the Deliciously Crunchy Firecracker Shrimp recipe that you can now make.

Firecracker Shrimp

The perfect party starter

The deliciously crunchy Firecracker Shrimp recipe is perfect for your get togethers, parties, picnics or potlucks. It’s quick and easy to make and who doesn’t love crunchy food? Especially as a starter and with the tail on it’s easy to grab and eat wherever you are without making a mess. Pair with sweet chilli sauce to dip, or a Thai peanut dipping sauce!

This recipe is a recommended one however by all means go crazy on it especially with what you want to put inside with the shrimp. The way you marinate can also be a creative moment! See some examples of marinade options that might spark some inspiration:

  • SPICY – garlic, sriracha, chilli oil, rice wine vinegar, honey, lime juice, salt and pepper
  • SWEET- garlic, honey, soya sauce, sesame oil and pepper
  • PERI-PERI – use one of your go to Peri-Peri sauces and marinate the shrimps in it

Inspired by the asian spring roll, this recipe is a fusion of Chinese and Thai cuisine, taking ingredients from the two and making it one.

Let’s get cooking!

Have a sweet tooth? Click here for some more starters or lighter recipe ideas

Moist Carrot Cake with Frosting

Course: From The Kitchen, Something LightDifficulty: Easy


Prep time


Cooking time


Total time




  • 20 Shrimps peeled and deveined but keep the tail on (16/20 shrimp from Bella Amgio)

  • 10 Wonton Wrappers

  • 2 cloves chopped garlic

  • 2 tablespoon oyster sauce

  • 1/2 teaspoon dark soya sauce

  • 1 teaspoon sesame oil

  • 1/2 small pack Vermicelli

  • 1 bunch of green onions

  • 1 carrot

  • 1 tablespoon Chopped fresh basil or dried basil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • Vegetable oil for frying

  • 1 tablespoon cornstarch

  • 1/8 cup water


  • Clean, peel and devein your shrimp but make sure to keep the tail and place in a large bowl
  • Add salt to the shrimp and mix well let marinate for 10 mins
  • Add chopped garlic, oyster sauce, dark soya sauce, sesame oil, basil and pepper and let marinate for 20 mins or half day for even more flavour
  • In a bowl place the vermicelli and add boiling water to cover the vermicelli and cover with a plate let soften and cook
  • In the meant time, cut green onions into 1 inch long sprigs
  • Julienne the carrot and cut 1 inch long in length (to save Time you can also grate your carrots on the larger side of the grater
  • Cut your wonton wrappers in half diagonally so they are triangular shaped
  • Wrapping
  • In a small bowl mix cornstarch and water
  • Get 1 wonton triangular shaped wrapper place it so the tip of the triangle is at the top
  • Place one marinated shrimp in the middle of the triangle and let the tail fall outside of the wonton wrapper at the bottom
  • On top of the shrimp add a bit of vermicelli, some julienned carrots and a few sprigs of green onions
  • Take the left corner of the wonton wrapper and fold it over to the right covering and wrapping the shrimp
  • Fold down the top tip of the triangle onto the shrimp and make sure to tuck well and start rolling toward the right to wrap up your shrimp completely
  • As soon as you reach the right corner of your triangle with your fingers dab some of the cornstarch and water mixture to glue the end of the wrapper onto your rolled up shrimp
  • And there you have one firecracker shrimp ready to be fried, repeat for the rest
  • In a pot add some oil enough for you to shallow fry the shrimp set heat to medium
  • Once your oil is hot enough place in a few of your shrimp and fry while flipping every few mins to make sure it’s evenly coloured and once golden brown remove and set on a plate with a paper towel to absorb the oil

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