Firecracker Shrimp from The Sundance Film Festival

Firecracker Shrimp

February 2, 2017

Author: KatieChin

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Firecracker Shrimp

I was so lucky to be the guest chef at the Sundance Festival Feature Film Competition Dinner last week in Park City, Utah!  It was an especially auspicious night as it fell a couple of days before the start of Chinese New Year so I had to make everyone’s favorite Firecracker Shrimp,

Chef Katie Chin at Sundance

We served a menu consisting of Kurobata Pork Belly Wraps, Beef Tataki with Daikon Radish, Kabocha Squash in a Luscious Curry Sauce,  Long Life Noodles with Clams in a Black Bean Sauce and of course, Firecracker Shrimp!

Chef Katie with Chef Steve

It was wonderful to partner with Chef Steve from Cuisine Unlimited whom executed my vision for the menu flawlessly!

Please enjoy this easy and delicious recipe for Firecracker Shrimp, a wonderful appetizer  to  bring Good Fortune to Chinese New Year’s 15-Day Celebration!

Firecracker Shrimp from The Sundance Film Festival


  • 12 shelled (leave tail intact) and deveined large-sized raw shrimp
  • ½ teaspoon garlic salt, divided
  • 4 sheets spring roll wrappers
  • 1 large carrot, cut into 3 x ¼ in (7.5 cm x 6 mm) slices
  • 1 egg, beaten
  • Oil for deep-frying
  • Dipping Sauce
  • 4 tablespoons mayonnaise
  • 2 tablespoons Sriracha chili sauce


  1. Cut each spring roll wrapper into thirds, making 3 long narrow strips.
  2. Place the carrot strips in a small bowl, sprinkle with ¼ teaspoon garlic salt and set aside.
  3. Sprinkle the shrimp with the remaining garlic salt. Brush the top third of each spring roll strip with egg. Place a piece of shrimp at the bottom of the skin. Place a carrot slice on top of the shrimp. Roll each shrimp and carrot up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp and carrot slice should be protruding from one end to resemble a firecracker. Continue process until all the wrappers are folded with the shrimp and carrots.
  4. Dipping sauce: In a small bowl, mix the mayonnaise and Sriracha sauce. Set aside.
  5. In a large wok or deep skillet, heat 2-3 inches (5-7.5 cm) of the oil to 350°F (175°C). Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on a sheet pan lined with paper towels. Serve with the dipping sauce.