Shrimp in a Blanket Recipe (Goong Hom Pha)
Shrimp in a blanket recipe makes the perfect deep-fried appetizer for your next party. These goong hom pha are so quick and easy to make, and they’re way better than takeout.
Serve these crispy snacks with a homemade firecracker shrimp sauce for a guaranteed crowd-pleaser. This Thai sweet chili sauce is just perfect.
One of the best things about them is that you can simply prep them in advance and serve them when you’re ready, just like pork and shrimp wonton and Thai shrimp rolls with peanut sauce.
What is shrimp in a blanket
Shrimp in a blanket, or goong hom pha, is deep-fried whole shrimp enveloped in a crispy spring roll wrapper. This Thai appetizer combines shrimp with simple seasonings, and sometimes ground pork is added for extra flavor.
Goong hom pha (กุ้งห่มผ้า)
These crispy fried shrimp snacks go by many names, firecracker shrimp, shrimp lumpia, Asian fried shrimp, and fried shrimp roll. Whatever you like to call them, one thing’s for sure – they’re insanely delicious.
They’re so, so unbelievably easy to make and fit any occasion. A fancy dinner, a late-night snack, or a simple Thai-style appetizer. They’re perfect for both kids and adults, there’s really no going wrong here.
Each shrimp is wrapped in a crispy blanket and can be seasoned to your taste. You might think something this tasty needs a bunch of ingredients, but you can get everything you need in a single trip to an Asian grocery store!
Fresh shrimp, simple seasonings, a wrap, and a dunk in the hot oil is all that’s needed.
Just pair them with your favorite dipping sauce like Thai hot sauce or Thai sweet chili sauce (also known as nam jim gai, a traditional chicken dipping sauce). This sweet-spicy sauce is also great with other fried foods like Hat Yai fried chicken and Thai chicken wings, it’s perfect with everything and anything.
Crispy, golden, and perfect for sharing!
What wrappers to use
The best wrappers for shrimp in a blanket are spring roll wrappers. They are thin, pliable sheets and are easy to work with, crisping up perfectly when deep-fried. You can find them in the freezer section at Asian grocery stores.
Make sure you keep your wrappers under a damp kitchen towel once you’ve thawed them. If not, they’ll dry out while you’re rolling.
In Thailand, you can find variations for shrimp in a blanket made with wonton skins. They’re a good alternative if you can’t find spring roll wrappers. Egg roll wrappers are bit thicker, but are also good for deep-frying.
You can use your leftover wrappers to make these popular Thai vegetable spring rolls and Thai egg rolls, they’re an absolute must-try!
Ingredients for firecracker shrimp recipe
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Shrimp – The shrimp has to be peeled and deveined, tails on. You can opt for jumbo shrimp or any type of shrimp with enough meat.
- Coriander root – Coriander root infuses the shrimp with an earthy, lemony note. They’re pounded into a typical Thai-style paste along with garlic to give the shrimp a complex flavor.
- Garlic – Adds a pungent and aromatic note to the marinade for shrimp in a blanket.
- Flavor seasoning (RosDee) – RosDee is a popular brand of seasoning powder used in Thai kitchens. It enhances the overall flavors of the goong hom pha with a blend of spices and seasonings, adding savory and a hint of salty notes. You can use soy sauce as an alternative.
- White pepper – You can use white pepper powder or freshly pound peppercorns. White pepper is crucial for adding a subtle amount of heat to the marinade without overpowering the taste of shrimp.
- Oyster sauce – A key ingredient in Thai cuisine, adding a savory and slightly sweet flavor to many of our stir-fry dishes and marinades.
- Spring roll wrappers – You can find spring roll wrappers at Asian supermarkets or grocery stores. They’re thin and easy to roll.
- Tapioca starch and water or egg – This is the glue for the spring rolls. Tapioca starch mixed with water creates an almost invisible paste that holds everything together beautifully. A glue of beaten eggs will not be as pretty, but are an easy alternative.
- Oil – Use a neutral oil with high smoke point for deep-frying, like canola oil or vegetable oil.
- Rice vermicelli (optional) – Rice vermicelli can add a soft element to the wrappers. Simply soak in water, drain, and then add them to your wrappers along with the shrimp. Totally optional.
Cooking instructions
-
Devein and score shrimp
Clean and devein the shrimp. Remove the head and leave the tail on. Score the underside of the shrimp with shallow cuts to prevent curling.
-
Marinate shrimp
Crush coriander root and garlic into a paste using a mortar and pestle. Mix the paste with flavor seasoning, white pepper, and oyster sauce in a mixing bowl. Coat the shrimp with the marinade and let rest for 30 minutes in your fridge.
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Wrap your shrimp
Wrap the spring roll wrapper around the shrimp and seal the ends with your glue. Here’s how to make your glue: Mix water and tapioca starch in a small saucepan. Once mixed, place the saucepan over a low heat and stir until it becomes translucent. Alternatively you can use a beaten egg.
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Deep-fry your shrimp in a blanket
Heat oil in a deep pan and add the wrapped shrimp. Fry until the wrappers are golden brown and crispy. Remove the shrimp from the oil and place them on paper towels to drain excess oil. Serve with a dipping sauce of your choice.
How to wrap shrimp rolls
Spring roll wrappers come in different sizes. I used 8-inch wrappers as that’s all I could find at the local Asian market. I cut them in half for easier rolling.
If you have small wrappers, you don’t have to cut them in half. Here’s a simple step-by-step guide for how you can roll your shrimp in a blanket using small wrappers and 8-inch wrappers.
Small wrapper rolling instructions
- Lay a small spring roll wrapper diagonally on a flat surface and fold the bottom corner upwards.
- Place the shrimp near the corner, leaving enough edge to roll.
- Fold the corner over the shrimp tightly, starting to roll.
- Use a spoon to dab some starch mixture (or egg) on the last corner to seal the wrapper, completing the roll.
Large wrapper rolling instructions
- Cut an 8-inch wrapper in half.
- Place the shrimp on the wrapper near the pointed end.
- Fold the pointed end over the shrimp, rolling it once or twice.
- Fold the sides of the wrapper inward over the shrimp.
- Continue rolling the shrimp in the wrapper tightly.
- Seal the final edge of the wrapper with a dab of starch mixture (or egg) to secure the roll.
Kitchen tools
Here’s what you’ll need to make crispy shrimp rolls:
- Slotted spoon for removing the shrimp from oil
- Mortar and pestle for pounding the marinade
- Brush or small spoon for applying the glue
- Mixing bowl for marinating the shrimp
- Paper towels for draining excess oil
- Deep-frying pan or deep fryer
- Knife and cutting board
Shrimp and pork variation
A common variation for shrimp in a blanket is with ground pork. Combining the two proteins results in a juicy, meaty texture with a nice balance of seafood and meat.
To make the shrimp and pork variation, you can simply season ground with seasonings of your choice and then spoon the filling onto the wrappers next to the shrimp.
Recipe tips and tricks
Seal thoroughly: Make sure your wrappers are tightly sealed to prevent oil from seeping in during frying.
Temperature: Deep-fry the shrimp at a medium-high temperature, ideally between 350°F to 375°F (175°C to 190°C). This is the ideal temperature for deep-frying.
Marinate: Don’t skimp the traditional Thai marinade of coriander root, garlic, and seasonings. It infuses the shrimp with authentic Thai flavor.
Shrimp: Opt for high-quality, medium-large sized shrimp like black tiger prawns or jumbo shrimp.
Thai shrimp lumpia dipping sauces
In Thai restaurants, Thai shrimp lumpia is commonly served as an appetizer with Thai sweet chili sauce. For a spicy sauce, you can try my Thai hot sauce, a delicious homemade sriracha.
Thai food is often a feast where one dish turns into many. You can serve your shrimp in a blanket with a bunch of fresh vegetables like crispy lettuce, yard long beans, Thai eggplants, cucumbers, and carrots.
For a light side-dish of seafood, try yum talay, a spicy Thai seafood salad – or serve them with Thai fried wonton, one of my favorite Thai appetizers.
Storage and make ahead tips
Let your leftovers cool to room temperature before transferring them into an airtight container. Store it in the fridge for up to one day.
Reheating: You can re-crisp them by deep-frying once more or using an air fryer. Avoid microwaving, as this makes them soggy.
Make-ahead: You can easily make these a couple of hours ahead of time and store them in your fridge until you’re ready.
Frequently asked questions
Do you need to remove the vein of the underside of the shrimp?
The vein in shrimp is edible, and removing it or not comes down to personal preference.
How to thaw frozen shrimp?
The best way to thaw frozen shrimp is to plan ahead and allow them to thaw overnight in the refrigerator. Alternatively, you can let them thaw at room temperature for several hours.
Can I use an air-fryer instead of deep-frying?
I haven’t tested it, but an air fryer is a viable alternative to deep-frying for many recipes. If you decide to try it, you’d likely want to spray the shrimp lightly with oil and cook them at a high temperature (around 400°F or 200°C) until they’re golden and crispy.
Can I freeze these?
Yes, you can freeze them before frying. Wrap them tightly and freeze. Fry them directly from frozen and adjust the cooking time as needed.
Authentic Thai shrimp recipes
- Pad cha talay (spicy Thai seafood stir-fry)
- Kaeng som (Southern Thai sour curry)
- Authentic Thai red curry recipe
- Tom yum fried rice shrimp
- Pla goong salad
- Tom yum kung
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Shrimp in a Blanket Recipe (Goong Hom Pha)
Ingredients
- 12 shrimp see notes
- 3 coriander root
- 3 cloves garlic
- 1/4 teaspoon white pepper powder
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon flavor seasoning see notes
- spring roll wrappers
- 1 tablespoon tapioca starch see notes
- 6 tablespoons water
Instructions
DEVEIN AND SCORE SHRIMP
- Clean and devein the shrimp. Remove the head and leave the tail on. Score the underside of the shrimp with shallow cuts to prevent curling.
MARINATE SHRIMP
- Crush coriander root and garlic into a paste using a mortar and pestle. Mix the paste with flavor seasoning, white pepper, and oyster sauce in a mixing bowl. Coat the shrimp with the marinade and let rest for 30 minutes in your fridge.
WRAP YOUR SHRIMP
- Wrap the spring roll wrapper around the shrimp and seal the ends with your glue. Here’s how to make your glue: Wrap the spring roll wrapper around the shrimp and seal the ends with your glue. Here's how to make your glue: Mix water and tapioca starch in a small saucepan. Once mixed, place the saucepan over a low heat and stir until it becomes translucent. Alternatively, you can use a beaten egg.
DEEP-FRY YOUR SHRIMP IN A BLANKET
- Heat oil in a deep pan and add the wrapped shrimp. Fry until the wrappers are golden brown and crispy. Remove the shrimp from the oil and place them on paper towels to drain excess oil. Serve with a dipping sauce of your choice.
Notes
- Use the nutrition card in this recipe as a guideline.
- Shrimp: The shrimp has to be peeled and deveined, tails on. You can opt for jumbo shrimp or any shrimp with enough meat.
- Flavor seasoning (RosDee): RosDee is a popular brand of seasoning powder used in Thai kitchens. It enhances the overall flavors of the goong hom pha with a blend of spices and seasonings, adding savory and a hint of salty notes. You can use soy sauce as an alternative.
- Tapioca starch and water: This is the glue for the shrimp rolls. Tapioca starch mixed with water creates an almost invisible paste that holds everything together beautifully. A glue of beaten eggs will not be as pretty, but it's an easier alternative.
