Crispy Shrimp in Parchment (Goong Sarong)
Shrimp wrapped in crispy wonton skin, steamed and pan-fried until golden. Thai aromatics and a bright tamarind-fish sauce dip make this the weeknight version of the restaurant classic.
- Total time
- 18 min
- Servings
- 2
- Calories
- 220
- Protein
- 16g
Ingredients
- 12 count shrimp, peeled and deveined
- 12 count wonton wrappers
- ¼ cup fresh cilantro and Thai basil, chopped
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 count lime (juiced)
Instructions
- 1
Pat shrimp dry. Toss with 1 tbsp fish sauce, half the herbs, salt, and pepper.
- 2
Wrap each shrimp in a wonton wrapper, folding and sealing edges with a drop of water.
- 3
Heat 2 tbsp oil in a 10-inch skillet over medium-high until shimmering, ~90 seconds.
- 4
Fry shrimp parcels 2 minutes per side until golden and crispy. Work in batches if needed.
- 5
Whisk tamarind, lime juice, and 2 tbsp water into a dipping sauce. Taste and adjust.
- 6
Serve shrimp hot with tamarind dip and remaining fresh herbs scattered on top.
Tools you’ll need
- 10-inch skillet
- small bowl
- whisk
- paper towels
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