Firecracker Shrimp on Live with Kelly and Mark!!!

February 8, 2024

Author: KatieChin

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GUNG HAY FAT CHOY!!  I was so thrilled to go on Live with Kelly & Mark for the Lunar New Year celebrating the Year of the Dragon!! I had so much fun teaching Kelly and Ryan how to make Firecracker Shrimp!!   We had a blast chatting about all the symbolic foods that are served to symbolize wealth, prosperity, good luck, happiness and long life as well as all the superstitions we follow like not washing your hair or you might wash out all your good luck on Lunar New Year Day!!  Click here to pick up a copy of “Katie Chin’s Global Family Cookbook” featuring a Lunar New Year section with my pals Jeannie Mai and her mom the Mama Mai!!

Firecrackers light up the sky in China for the Lunar New Year and shrimp is served because it symbolizes happiness and liveliness!  Plus the word for shrimp “Har” in Chinese sounds like laughter!!

Here’s the recipe I made on the show!!


Firecracker Shrimp on Live with Kelly and Mark!!!


  • 12 shelled (leave tail intact) and deveined large-sized raw shrimp
  • 4 sheets spring roll or eggroll wrappers
  • 1 large carrot, cut into 3” strips
  • 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.
  3. 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, pot 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.