Shrimp in a Blanket Recipe (Goong Hom Pha)
Goong hom pha, or shrimp in a blanket recipe, is an easy Thai fried appetizer with spring roll wrappers, delivering a crunch that's even better than takeout.
Ingredients
- 12 large shrimp, see notes
- 3 coriander root
- 3 cloves garlic
- 1/4 tsp white pepper powder
- 1/2 tbsp oyster sauce
- 1/2 tbsp rosdee seasoning powder, see notes
- 1 pack spring roll wrappers
- 1 tbsp tapioca starch, see notes
- 6 tbsp 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.
Calories: 84kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6.65g | Saturated Fat: 3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 30mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.1mg
