A perfectly crispy, easy to make appetizer for a party of meal at home.
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These delicious dynamite shrimp or prawns are the perfect appetizer! They come together in no time at all and are a great make-ahead recipe that you can prepare the day before if you are planning on cooking for a crowd. Just roll them up and put them in the freezer to chill out. Make sure to take them out a

What are the ingredients needed to make Crispy Dynamite Shrimp?
  • 10 large prawns, cleaned and deshelled (leave the tails on),
  • 1 1/2 tsp chili flakes,
  • Juice of 1 lime,
  • 1 tsp soya sauce,
  • 1tsp tomato sauce,
  • 1 tsp ginger/garlic paste,
  • 1/2 tsp salt
  • 5 spring roll sheets,
  • Oil, for frying
How to make Crispy Dynamite Shrimp at home?

These crispy prawn appetizer are made using a very simple process. You will need to clean the prawns by removing the heads and the shells, but leaving the tails on. It is not a must to leave the tails on, but it makes for a nicer presentation.

Then you allow the prawns to marinate for about 10-15 minutes. Once that is done, prepare your spring roll sheets by cutting them diagnoally down the middle. This will give you 10 triangle-shaped sheets. Then you roll each prawn up individually, and fry them up!

What to Serve with Crispy Dynamite Prawns?

Any simple dipping sauce would go perfectly with these crispy prawns. I have served them here with a bit of leftover soya sauce and brown sugar reduction mixed in with water and chili flakes, but I would have loved dipping them in some sweet chili sauce if I had had any on hand!

Here’s the step-by-step guide to making these awesome crispy shrimps:

Crispy Dynamite Shrimp

Prep Time: 15 min

Cook Time: 15 min

Serves: 2-3

Step 1: Marinate the prawns.

  • 10 large prawns, cleaned and deshelled (leave the tails on),
  • 1 1/2 tsp chili flakes,
  • Juice of 1 lime,
  • 1 tsp soya sauce,
  • 1tsp tomato sauce,
  • 1 tsp ginger/garlic paste,
  • 1/2 tsp salt
  1. Wash and pat the prawns dry.
  2. Mix the rest of the ingredients together with the prawns and set aside for about 10 minutes.

Step 2: Roll the prawns with the spring roll sheets.

  • 5 spring roll sheets
  1. Cut each spring roll sheet diagonally down the middle so that you are left with 10 triangle-shaped sheets.
  2. Lay one half of a spring roll sheet with the pointy side facing away from you.
  3. Place the prawn with the tail hanging out at one corner of the wider side.
  4. Roll the prawn and the sheet together a couple times, fold the top pointy part over the prawn and continue rolling until you reach the end. Seal the end with a dab of water.

Step 3: Fry them up.

  • Oil, for frying.
  1. Heat oil in a deep kadhai on medium-high heat and check if the oil is hot enough by dropping a tiny piece of a spring roll sheet into it. It should start bubbling immediately and rise to the top in a few seconds.
  2. Fry, flipping so both sides cook evenly until they gain a golden brown colour.
  3. Remove from the oil and drain onto paper towels.
  4. Serve immediately!

Notes

– Don’t leave the prawns to marinate for too long or they may begin cooking due to the lime juice.

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