We had a chance to meet Jaden Hair of Steamy Kitchen recently. She’s very cool and business savvy. She learned to put together everything from the recipes to her website to her cookbook by herself. She’s also one of the top food bloggers on the ‘Net. Find out why by trying a quick and simple recipe for Firecracker Shrimp. It’s so easy. (See more recipes from her appearance on the Today Show.)

You can pick up her cook book on Amazon or look for her on her book tour in New York, Los Angeles, San Francisco, Seattle, Tampa, and more. check the schedule here.

Firecracker Shrimp recipe with Jaden Hair of Steamy Kitchen

Firecracker shrimp (Serves 4 to 6 as appetizer)

Ingredients:

* 1 tablespoon cornstarch or flour

* 1/4 cup (65 ml) water

* 24 medium tail-on shrimp, shelled (leave tail on) and deveined

* 1/2 teaspoon salt

* Freshly ground black pepper

* 1 cup (250 ml) sweet chilli sauce, divided

* 12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp cloth

* High-heat cooking oil for frying

Preparation:

1. In a small bowl, mix the cornstarch with the water to make a slurry.

2. Lay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the shrimp. Be careful not to cut through the shrimp. Pat the shrimp very dry.

3. Season the shrimp with the salt and pepper. Pour 1/4 cup (65 ml) of the sweet chilli sauce on a small plate. Hold the shrimp by its tail and dip both sides of the shrimp in the sweet chilli sauce. Avoid getting the tails wet (if the tail of the shrimp is wet with marinade, it will splatter in the hot oil). Let the shrimp marinate for 10 minutes at room temperature.

4. Use paper towels to pat the shrimp slightly, to soak up the extra marinade. Some of the sticky sweet chilli sauce should still be on the shrimp.

5. Roll the shrimp in the halved wrappers, following the instructions below.

6. In a wok, deep fryer or large sauté pan, add 11/2 inches (3.75 cm) of oil and heat it to 375°F (190°C). Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping.

Rolling the shrimp wrapper:

1. Lay an eggroll or spring roll wrapper on a dry, clean surface. Lay a shrimp with the tail sticking out.

2. Bring the left corner of the wrapper over the shrimp and begin rolling left to right. Make sure that you are rolling tightly. As you roll, bring the top corner of the wrapper down and over the shrimp. Again, make sure you leave no open pockets of air. Big air pockets and holes will allow oil to seep in.

3. Continue rolling towards the right. Dip your finger or a pasty brush into the cornstarch slurry and paint the final corner. Roll to seal. Lay the roll seam side down on a dry plate or tray. Repeat with the rest of the shrimp and wrappers. Keep all uncooked Firecracker Shrimp covered with plastic wrap or barely damp towel.