Goong Sarong (Shrimp in Blankets)
Shrimp wrapped in crispy wonton skin and fried until golden, then tossed in a sweet-spicy Thai glaze. A restaurant-quality appetizer that's surprisingly simple to make at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 16g
Ingredients
- 12 count large shrimp, peeled and deveined
- 12 count wonton wrappers
- 3 cups neutral oil for frying
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon fresh lime juice
- 1 count red Thai chili, thinly sliced (or 0.5 tsp red pepper flakes)
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
Pat each shrimp dry with a paper towel by pressing gently from head to tail, removing as much moisture as possible so the wonton wrapper will stick.
- 2
Place one shrimp diagonally across the center of a wonton wrapper so the shrimp's tail sticks out one corner.
- 3
Fold the bottom corner of the wrapper up and over the shrimp, then fold the left and right corners inward, wrapping the shrimp snugly like a small burrito.
- 4
Dip your finger in water and wet the top corner of the wrapper, then fold it down and press gently to seal, leaving the shrimp's tail exposed.
- 5
Repeat wrapping with the remaining 11 shrimp and wonton wrappers, arranging them on a plate as you finish.
- 6
Pour 3 cups of neutral oil into a medium heavy-bottomed pot and heat over medium-high heat until a wooden chopstick or skewer dipped in the oil produces steady tiny bubbles immediately, about 5 minutes.
- 7
Working in batches of 4, carefully lower the wrapped shrimp into the hot oil, tail-side up, using tongs or chopsticks.
- 8
Fry without moving them for 90 seconds until the visible wrapper turns the color of pale honey, then flip each shrimp with tongs.
- 9
Fry the second side for 60 seconds until the whole wrapper is golden-brown, then lift onto a paper-towel-lined plate to drain.
- 10
Repeat frying the remaining two batches in the same way until all 12 shrimp are cooked and drained.
- 11
In a small bowl, whisk together the 3 tablespoons fish sauce, 2 tablespoons palm sugar, and 1 tablespoon lime juice until the sugar dissolves completely.
- 12
Add the sliced chili (or red pepper flakes) to the glaze and stir once.
- 13
Arrange the drained fried shrimp on a serving plate and drizzle the sweet-spicy glaze evenly over all of them.
- 14
Scatter the fresh cilantro over the top as garnish and serve immediately while the wontons are still warm and crispy.
Tools you’ll need
- cutting board
- paper towels
- medium heavy-bottomed pot
- cooking thermometer (optional but helpful)
- wooden chopsticks or skewers
- tongs
- paper-towel-lined plate
- small bowl
- whisk
- serving plate
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