Shrimp in a Blanket | Goong Hom Pha | กุ้งห่มผ้า

How yummy does this Thai appetizer known as "Shrimp in a Blanket" look? In addition to being super tasty, it's also eye-catching and easy to make, making it a great dish to prepare for parties or get togethers!

Shrimp in a Blanket is exactly what it's name states -- shrimp wrapped in a spring roll wrapper "blanket" that's deep fried until golden brown and crispy. Although its name perfectly describes the dish, this Thai appetizer is also sometimes known as Shrimp Spring Rolls (Poh Pia Goong) or Firecracker Shrimp.

Along with multiple names, there seem to be multiple ways to make this appetizer. The version that my Thai husband remembers eating when he was growing up is made with both shrimp and pork. In this version, minced pork is combined with a traditional garlic, white pepper, and cilantro root marinade before being spread thinly on the spring roll wrapper. The shrimp is added and then the whole thing is wrapped and deep fried.

Another version of Shrimp in a Blanket is simply shrimp seasoned with salt and white pepper powder before being wrapped and deep fried. This version is definitely easier to make, but it doesn't have the same complexity of flavor that the shrimp plus pork version has.

The recipe below is for the version of Shrimp in a Blanket with shrimp and marinated pork. However, I've also included notes for how to make the simpler version with just shrimp as well. I hope you give one or the other a try!

Jump to:

• Ingredients
• Instructions
• Just Shrimp Variation
• How to Wrap the Spring Roll Wrapper
• Serving
• Recipe

Ingredients

• Garlic: Garlic, cilantro roots, and white pepper are pounded together to form a seasoning paste for the pork. Peel the garlic and cut off the ends before using.
• Cilantro Root: The roots of cilantro plants can be hard to find outside of certain Southeast Asian grocers or farmers markets. If you're not able to find them, you can substitute the stems of cilantro, or just leave them out. If they are available to you, wash and cut them into small pieces before pounding with the garlic and white pepper.
• White Pepper: You can use white peppercorns or already ground white pepper powder. The powder doesn't require as much pounding and results in a more even taste throughout, so that's what I typically use.
• Salt and Sugar: Add to the garlic, cilantro root, white pepper paste to season the pork.
• Pork: You can use any cut of pork you like. I tend to use pork tenderloin because that's typically what I have on hand. Use ground pork or grind it in the food processor before combining with the paste.
• Egg: One tablespoon of beaten egg is added to the pork mixture to make it more spreadable. The rest of the egg is used to seal the ends of the spring roll wrapper.
• Shrimp: You will need peeled and deveined shrimp with the tails left on. Score the underside several times so that the shrimp can be straightened out completely.
• Spring Roll Wrappers: Spring roll wrappers are preferred for this appetizer as they are light and thin. They are usually frozen. Before using, thaw and then keep covered with a kitchen towel so that they don't dry out while you're wrapping. I used 8" square wrappers, and cut them in half diagonally. If you can find smaller sizes, you may not have to half them. Instructions for wrapping are below.
• Oil: I typically use canola oil for frying, but you can use any oil that has a mild flavor and high smoke point.

Instructions

Follow these steps to make Shrimp in a Blanket with both shrimp and pork:

Just Shrimp Variation

If you prefer, this appetizer can be made without the marinated pork spread. It won't have the same complexity of flavor, but it's still delicious in its own right. Prepare the shrimp in the same manner by scoring the underside. Then sprinkle them with salt and white pepper powder on both sides before wrapping in the spring roll wrapper and deep frying.

How to Wrap the Spring Roll Wrapper

How you wrap the spring roll wrapper for Shrimp in a Blanket will depend on what size you start with. These instructions are for an 8 inch square wrapper.

Serving

Shrimp in a Blanket is often served with the Thai dipping sauce known as Chicken Dipping Sauce (Nam Jim Gai) AKA Thai sweet chili sauce. This sauce is sweet and slightly spicy, and compliments fried foods so well. A few slices of cucumber on the side add some welcome freshness to this fried appetizer.

In my experience, Shrimp in a Blanket will stay crispy for about an hour after frying. After that, they tend to loose that crisp crunch. Reheating in the oven may bring the crispiness back, but the shrimp may be too tough. I'd recommend making only as much as you're expecting to be eaten at a time.

My whole family, including the kids, enjoyed these deep fried Shrimp in a Blanket appetizers. So if you're looking for an easy-to-make, eye-catching, and tasty Thai snack or appetizer, I hope you'll give these a try!

Recipe