Shrimp in a Blanket (Goong Hom Pha)
Shrimp in a Blanket (Goong Hom Pha) is a Thai appetizer where jumbo shrimp are wrapped in thin wrappers and fried until crisp and golden with the tail exposed. The shrimp stay tender while the wrapper forms a light, crunchy shell, creating a satisfying contrast of textures with quick 30-minute prep, crispy texture, and restaurant-style presentation.
Servings: 4
Calories: 325kcal
Equipment
- Deep skillet or frying pan
- Tongs
- Paper towels
- Serving platter
Ingredients
- 1 pound jumbo frozen shrimp peeled and deveined, tails on
- 12 egg roll wrappers (such as Nagoya brand)
- 1 cup sweet chili sauce
- peanut oil for frying
- chopped fresh cilantro for garnish
Instructions
- Thaw the shrimp if frozen. Pat them dry with paper towels. If the shrimp are very curved, make 2–3 shallow slits along the inner curve (the belly side) of each shrimp. This helps them straighten slightly and makes wrapping easier.
- Lay an egg roll wrapper flat on a clean surface. Place a shrimp on one end of the wrapper with the tail sticking out. Roll it up tightly, tucking in the sides as you go. Seal the edge of the wrapper with a dab of water. Repeat with remaining shrimp and wrappers.
- Heat peanut oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the wrapped shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Remove the shrimp from the oil and drain on paper towels.
- Arrange the fried shrimp on a serving platter. Drizzle with sweet chili sauce and garnish with fresh cilantro.
Notes
Cooking Notes
This appetizer comes together by wrapping thawed shrimp in egg roll wrappers and frying them quickly until golden and crisp. Keeping the oil at a steady frying temperature helps the wrappers brown evenly while the shrimp cook through without becoming tough. Once fried, the shrimp are drained briefly on paper towels before being served hot with sweet chili sauce.
Tips for Best Results
- Pat the shrimp dry before wrapping so the wrappers stay crisp during frying.
- Roll the wrappers tightly and seal the edges with water so they stay closed in the oil.
- Fry in small batches to keep the oil temperature steady.
- Drain the shrimp briefly on paper towels to remove excess oil.
Nutrition
Calories: 325kcal | Carbohydrates: 55g | Protein: 20g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 1502mg | Potassium: 160mg | Fiber: 1g | Sugar: 30g | Vitamin A: 210IU | Calcium: 80mg | Iron: 2mg
