Thai Shrimp in a blanket (Goong Hom Pa) is a delicious dish made by wrapping succulent shrimp with a mixture of classic Thai aromatic paste and ground pork mixture. The combination of flavors creates a mouthwatering filling that will satisfy your taste buds.
This appetizer is perfect for a quick, easy snack or can be served as a side dish with the main course. This dish is guaranteed to impress your guests with its unique Thai flavors.
- What is Thai Shrimp in a Blanket?
- Shrimp in blanket with ground pork filling
- Why you'll love this Thai shrimp in a blanket
- Thai Shrimp in a Blanket ingredients
- How to make Thai Shrimp Rolls
- Helpful kitchen notes and tips
- Garnishing Options
- What to Serve with Thai Goong Hom Pha
- Helpful kitchen tools for this recipe
- Storing and Reheating
- Frequently Asked Questions
- Popular recipes you'll love
- Thai Shrimp in a Blanket (Goong Hom Pha)
What is Thai Shrimp in a Blanket?
Thai Shrimp in a blanket (กุ้งห่มผ้า) made with meaty shrimp wrapped in a blanket of ground pork. The filling is seasoned with garlic cloves, cilantro root, and ground white pepper, which turns into a fragrant paste. Once the shrimp is lined with the flavorful mixture, it is carefully wrapped in wrappers and deep-fried.
The result is a mouthwatering firecracker shrimp that is crispy on the outside and juicy on the inside. It's a must-try if you love deep-fried treats and seafood delights!
Known as Goong Hom Pha in Thai (กุ้งห่มผ้า), these tasty treats perfectly accompany any meal.
Shrimp in blanket with ground pork filling
This tasty version of Thai shrimp in a blanket is NOT commonly found in Thai restaurants as it includes more ingredients and a couple of extra steps to elevate it.
The seasoned ground pork in a classic Thai paste of cilantro, garlic, and white pepper adds to the delicious flavor of this fun appetizer.
I have only seen this meatier version once in a Thai restaurant in the US and haven't seen them since. Typically, you'll get a simpler version of shrimp wrapped in an egg roll wrapper, served with a simple red sweet dipping sauce.
Give my version a try, and you'll be hooked on the addictive flavors of this appetizer.
Why you'll love this Thai shrimp in a blanket
- It's a perfect complement to any meal or can be enjoyed as a standalone dish. You can serve it as a main dish or an appetizer for gatherings and parties.
- It's low-carb, making it a healthier choice for those watching their carb intake.
- You can freeze the wrapped shrimp in a blanket for use later! Make some fresh, fry a few, and use any leftovers for later use. Or you can fry the whole thing, too!
- This recipe features delicious Thai flavors, adding a unique twist to the classic shrimp in a blanket.
- All the ingredients can be found at your regular grocery stores! Unless you want authentic Thai brands like fish sauce and oyster sauce.
- The shrimp cooks quickly once wrapped, saving you time in the kitchen.
Thai Shrimp in a Blanket ingredients
- Ground pork. Ground chicken or turkey will work, but pork pairs well with lean shrimp for added flavor.
- Cilantro stems or roots. Cilantro stems are what make this recipe distinctively Thai.
- Garlic. One of the main ingredients used to make Thai paste is pork pate.
- Ground white pepper. For best results in flavor, use white pepper, but black pepper is fine as a substitute if you can't find any.
- Raw shrimp. Use large fresh shrimp with Shells, heads, and veins removed. The shrimp tail is on. Frozen shrimp is okay, but pat dry with water as much as possible.
- Eggrolls wrappers. Sometimes, they are called Spring roll wrappers.
- Oyster sauce. Used to season and marinate the shrimp for the extra flavors! This extra step gives this recipe an edge in flavors you'll be hooked to!
- Fish sauce. I used squid brand fish sauce. I found it at my local Asian grocery store. Any brand available to you is fine!
- Egg for use as egg wash to seal the wrappers
- Oil. Use vegetables or coconut, or avoid oil for deep frying. Do not use olive or sesame oil for deep frying.
How to make Thai Shrimp Rolls
Step 1: Prepare the Shrimp
- Peel and devein the raw shrimp, leaving the tail and the last shell on the shrimp's tail for easy grip when frying the shrimp.
- Slice the belly section of the shrimp in 3 places to flatten the shrimp before rolling them in the wrappers.
- Use a side of a knife to press lightly on the shrimp to flatten them. Set aside until ready.
- Mix the sauce ingredients (fish sauce, oyster sauce) in a medium bowl. Add the shrimp to this mixture, gently massage the sauce with the shrimp, and let them marinate while preparing the pork pate.
Step 2. Make the paste and pork filling mixture
- Pound the garlic, cilantro, and white pepper into a paste in a small mortar and pestle. Add the ground pork and mesh together until you have a smooth paste.
- Add garlic, cilantro, white pepper, and pork.
- If using a small food processor. Make sure to chop the garlic and cilantro stems into small, fine pieces before adding them to the food processor.
Step 3: Set up a wrapping station
Having a wrapping station set up before rolling the shrimp is extremely helpful. See the image below for an easy guide.
Step 4: Prepping the wrappers
- Make sure to use the correct egg roll wrappers—the same wrappers are used for making Lumpia and Vietnamese egg rolls.
- Cut an egg roll wrapper into halves to create a triangular wrapper. Trim off any straggly-looking edges to prevent the sheet from tearing.
Step 5: Wrapping the Shrimp
- Wet the edges lightly. Place a small scoop of pork paste in the center and spread it into a thin single layer on the wrapper surface.
- Add the shrimp, leaving the tail at the wrapper's bottom. Fold the sides over the shrimp, then fold in the top part. Tuck in any small pieces that might be sticking out. Then, roll it up like a burrito.
- Seal the edge with a little water or egg wash. Repeat until all the shrimp is gone.
Step 6: Frying the Shrimp
- Heat oil in a frying pan over high heat. Be careful with the hot oil.
- Fry until they turn golden brown and crispy, about 2-3 minutes on each side, until you have golden crescent rolls. Use a slotted spoon to remove the oil and Place them on a paper towel to remove excess oil. Enjoy your shrimp rolls and favorite dipping sauce in a small bowl!
Helpful kitchen notes and tips
- Before frying the shrimp, check if the oil is hot, or you'll get a not-so-crispy roll. Test with a chopstick or a small food item. If the oil sizzles, it's ready. Then, carefully place the wrapped shrimp in the hot oil.
- Spring roll wrappers are translucent and clear-looking, while egg roll wrappers are made of egg and wheat flour. You'll cut square wrappers into triangular shapes for this Thai shrimp recipe.
- Frozen shrimp is ok, but pat dry with water as much as possible.
- Keep the shrimp at room temperature before wrapping to ensure even cooking.
You can serve your Shrimp in a Blanket with fresh lettuce wrap and a dipping sauce made from soy sauce, fish sauce, and lime juice. Don't forget lime wedges for extra flavor!
What to Serve with Thai Goong Hom Pha
- Serve Shrimp in a blanket with my Thai sweet chili sauce, tamarind dipping sauce, Nam Jim Jeow, Pad Thai sauce, green seafood sauce, or any hot sauce of choice!
- For kids, serve the shrimp rolls with a side of jasmine rice and a side of non-s spicy dipping sauce.
Helpful kitchen tools for this recipe
You can use any fish sauce, soy sauce, and oyster sauce from your local grocery store. The rest of the ingredients for the recipe can also be easily found at most grocery stores.
Storing and Reheating
- These are best enjoyed fresh and hot, but you can store any leftovers in an airtight container in the refrigerator and reheat them in an air fryer or oven next time.
- For any leftover spring roll wrappers, put them back in the original packaging AND use a large ziplock bag to double seal to keep the air pockets out. Freeze the rest for later use.
Frequently Asked Questions
Do your best to find large shrimp or prawns for this Thai recipe. Large tiger prawns, jumbo shrimp, or 16-20 juicy shrimp work best.
No, the pre-cooked shrimp will be too tough and rubber from double cooking when deep frying.
To thaw frozen shrimp, allow it to sit at room temperature for 2-3 hours and let it naturally thaw, then rinse the shrimp and pat dry with paper towels before use.
Not really. One of the good things about Egg roll wrappers is that they are low in carbs. This recipe uses only half a sheet, making it a low-carb appetizer.
Yes. You can add red pepper flakes to your Thai paste with the pork mixture.
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Enjoy your delicious Shrimp in a Blanket!Print
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