Shrimp Stick It To Ya!

11 Dec

A few nights ago  I hosted my latest potluck fun. The dinner’s theme was “Korean Girls Rule!” Cause we do! I invited 4 of my Korean girlfriends to each make a Korean dish. We also invited some of the boys to join, because well someone had to bring the booze! To get the night started, I wanted to make a little amuse bouche to welcome my guests.


Every time I go to a cocktail party, I always love the mini egg rolls or spring rolls. It’s one of my favorite little snacks. And it’s so easy to make, since you prepare it ahead of time and freeze it until you’re ready to serve. I made mine small and skinny, so I’m calling them Shrimp Sticks!


This recipe makes about 30 shrimp sticks.

Recipe cardIMG_5944

Mince the garlic and ginger and put in a bowl. Finely chop the scallions and add to the bowl. Peel, devein the shrimp and chop into small pieces and set aside.

In a frying pan, heat 2 tablespoons of olive oil. Add the garlic, ginger, scallions and sauté for about a minute. Then add the shrimp, soy sauce and mustard. You can add more or less mustard, depending how spicy you like it. Add salt and pepper to taste. Once the shrimp is cooked, place the mixture in a bowl and let it cool.

Wrapping spring rolls is very easy, much easier than making dumplings. Lay out wonton wrappers, a bowl of water and the shrimp mixture. Have a clean surface you can wrap on.


Position the wonton wrapper in a diamond shape in front of you. Put a small amount of the shrimp mixture on the dumpling, closer to the edge. Take the bottom flap over the mixture, then fold over from left/right sides. Now start rolling the roll, make sure the roll is tight as you’re rolling. Put some water on the top edge of the wonton, so that when you roll it up, the water helps adhere the top and seals the roll. You can make your rolls skinny like I did or fatter if you want more stuffing. Just don’t make it too big so you can’t close it!


Put the sticks in the freezer. Once frozen, you can put them in a plastic bag and store them until you’re ready to make them.

I like my shrimp sticks deep-fried. Just heat up the oil and fry the sticks a few minutes until they turn golden brown. The mixture is already cooked, so you don’t need to cook these very long. Once cooled, serve to your guests! I made a simple sauce with the spicy mustard, honey, soy sauce but you can use any dipping sauce you like best. Think I made my sauce a little too spicy this time, will have to watch the mustard next time.

I also made the dessert for the potluck dinner: Green Tea Mille Feuille cake. Stay tuned, that’s coming up in my next post!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: