Chiffon Cake

A divinely delicious cake – light as air, fluffy as the fluffiest pillow and oh so moist.

Chiffon Cake - TNSCC 4

Chiffon Cake is one of the things that brings back my childhood memories. I grew up eating this cake – from the bakery or from my Mom’s. Having this cake for New Year’s Day has become a tradition until my Mom passed away.

I’ve always wanted to make this cake, but I don’t have a tube pan. I never thought of getting one and I don’t know why. When I visited my old home, I saw two tube pans while cleaning up the cupboard and I took one with me. The  main reason why I took it is I just want to have something that belonged to my Mom. And let’s admit it that it is much better to use your Mom’s stuffs – you know, from generation to another generation.

The tube pan stayed hidden for more than a year until I decided to use it for this New Year’s Chiffon Cake. I made this cake during the night (with no good light), not knowing that I would share this gorgeous, so delicious cake with you. When I started smelling it and got to taste it, the first thing I thought was ‘This cake is worth sharing.

I had a funny experience when I made this cake:

Tube Pan

While placing the batter inside the tube pan, my finger kept hitting those pointy-something and I talked to my self annoyingly like ‘What in the world are these for?‘ I know that you need to invert the pan when you make this kind of cake, so I used a cup so the surface would not touch the cake. Then my cousin told me:

Cousin: You know what? You don’t need that cup because you have those three little things around. 

And I was like:

Me: Huh? What are you talking about? 

Cousin: Those three little things’ job is for you not to use a cup or bottle, you can invert the tube pan and with their help, the surface would not touch the top of the cake. 

I.Just.Paused.A.Moment. I just wanted to slap my forehead (like what my Mom used to do when she feels she have done something that makes her look like crazy or out of her mind).

Me: Ohhhh!! How come I didn’t know that? I was annoyingly talking to these things a while ago saying that they are so annoying and they don’t do any help to me and kept hitting my sore, chubby finger. 

And she just laughed and I looked like funny! 😀

And back to the cake,

This cake is insanely good. It’s fluffy, spongy and light as air. And oh so moist. I loved this cake a lot. I loved it long before, but I loved it more now knowing that I can make it anytime I want.

I am a frosting kind of girl and I’m all about ‘happy’ cakes and all. But this cake is something I HAVE TO BAKE EVERY MONTH. (Not every week, I’d die whipping the egg whites. Give me a break you chubby tummy.)

Chiffon Cake - TNSCC 1

Chiffon Cake

Ingredients :

  • 2 1/2 cups cake flour  substitute (cake flour, if available), sifted
  • 3 tsp baking powder
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup oil vegetable oil (or any flavorless oil)
  • 7 egg yolks, at room temperature
  • 1 tsp vanilla
  • 3/4 cup cold water
  • 7 egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 3/4 cup sugar


  1. Preheat oven to 350°F.  Prepare 10-inch ungreased tube pan.
  2. In a jug, combine your wet ingredients: oil, egg yolks, water and vanilla. Set aside.
  3. In a large bowl, sift together flour, sugar, salt and baking powder. Pour the wet ingredients until no lumps. Set aside.
  4. In another large bowl and beat egg whites (using an electric mixer) until frothy. Add in cream of tartar and continue beating until soft peaks form.
  5. Gradually add the sugar and continue beating until stiff peaks form and glossy.
  6. Cutting the meringue into thirds, add 1/3 of the mixture to your egg yolk mixture and gently fold until the mixture becomes a little thin, making sure to scrape the bottom of the bowl. Add in 2/3 of the mixture and continue the cut and fold process. Add in the 3/3 of the mixture, making sure not to spoil the air bubbles. (This process make take a while, but I promise you that it’s worth every second of your time.)
  7. Pour into the prepared ungreased tube pan.
  8. Bake for about 45 minutes or until golden and middle springs back when touched.
  9. Invert the pan, making sure that the surface doesn’t touch the top of the cake. (You can do this onto the neck of the bottle or a bottom of a cup.)
  10. Let the cake cool completely upside down.
  11. To cut the cake, run a thin knife on the edges and bottom of the cake. Invert onto a serving plate.

Source Recipe: Chiffon Cake by Filipino Recipe Site 


* Cake flour substitute: for every one cup of flour, remove 1 tbsp (return back to your flour container) and replace 1 tbsp of cornstarch/corn flour.

This will last for 3 days at room temperature and kept in an airtight container.

Chiffon Cake - TNSCC 2

I hope you try this cake and let me know what you think.

Wishing you a day full of smiles! 😀 😀 😀


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PS: In case you are wondering, what’s the deal with that pasta and this cake, we (Filipinos) love the combination – you know, like toasted bread and pasta. 😀

I am taking this delicious cake at Fiesta Friday #104 at the Angie’s place and our co-hosts for this week are Mila and Hilda. Thank you, beautiful people. ❤

I am also sharing this at

Saucy Saturdays | Sunday Sweets | Happiness is Homemade | What’d You Do This Weekend? | Totally Terrific Tuesday | Turn It Up Tuesday | Lou Lou Girls Fabulous Party | Cook Once Eat Twice | Foodie Friends Friday Daily Dish | Foodie FriDIY | Throwback Thursday | Rigged Recipes | Recipe of the WeekMelt in Your Mouth MondayTickle My Tastebuds Tuesday |


Featured: Week 10 of Rigged Recipes 

Tricky Tuesdays: Heavy Cream vs Whipping Cream

I’ve always thought that heavy cream and whipping cream are exactly the same. I never doubted that they are two different kinds of cream until I cannot get a good whip from a whipping cream.

HC vs WC 2

Whipping cream contains between 30% to 36% fat content.

Heavy cream contains 36% or even more.

This fat content is needed to make the cream stable when whipped. The higher the fat content, the more it will be stable.

In my local grocery store, I rarely find heavy cream. If I can remember it correctly, there was once when I made these Tiramisu Cupcakes.

There are times that I don’t even notice if I take heavy or whipping cream, until I made cupcakes with whipped cream frosting and I got a total cream meltdown the moment I took my photos. I went back to the garbage bin to see what cream did I get and that’s the time when I searched about heavy cream and whipping cream.

Though whipping cream cannot hold its shape for a long time, there is one way on how to maintain its stability. The solution is the use of gelatin powder (agar-agar for the vegetarian substitute). The gelatin powder helps the whipping cream holds it shape a lot longer. You can run to Google and ask for ‘Stabilized Whipped Cream’ recipes and see what works for you. 😉

“Sharing will enrich everyone with more knowledge.” -Ana Monnar

Wishing you a day full of smiles! 😀 😀 😀


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Meet ‘New Bloggers’ #46

Hello, new bloggers, old bloggers and all bloggers! 😀 Sorry, I am this hyper girl again. I am just so thrilled to have been able to finally complete this list of bloggers to share them with you today.

But first, I want to tell you something.

My boss announced additional five hours of work every week. It started this year and IT IS REALLY DISAPPOINTING. Sorry for shouting! I just can’t believe that I can’t spend that much of time with my love (a.k.a. the Kitchen). Less cooking, less baking and less blogging time. Can’t he understand that even without the additional five hours, I still can’t keep up with my blog? So I am struggling finding time with my blog, specifically this series.

I was planning to stop the series completely but my lovely cousin said ‘No’.

Me: You know what? I don’t know if I can keep up with the bloggers & the ‘Tricky Tuesdays’ series anymore. You know, it needs a lot of time and I cannot find even five bloggers a week to introduce or interesting topics to discuss. Given this additional working hours, I don’t know how will I be able to find time. I think I’ll have to announce it to my blogging friends that I will stop it completely. *sad face*

Cousin: You don’t have to stop it and you don’t have to post every single Monday or Tuesday of the month. You can still help/inspire/cheer up other ‘new’ bloggers by continuing what you do. Or you can still share those tips and tricks. You can post them anytime you are available.

That made me think and I said ‘Okay, because it’s difficult to abandon such series where I can make someone smile.’

So I am still here, and I hope you’ll still hang in there and continue to support this series (most especially our new friends).

Bringing you my first set of new found bloggers this year of 2016,

Meet New Friends 4

Veggielicious Moments

Meet Svenja. She loved eating veggies since childhood. She rarely eat meat and fish. She uses plant-based and whole foods in her ingredients. No refined sugars and other naughty ingredients. 😀

“As a child, I already rarely consumed meat and fish, just because I disgusted the taste and its consistency. With the years, I automatically turned to be vegetarian.”

I know she loves food photography, too. Her photos are so enticing that makes me want to make this Sweet Potato Mango Coconut Spread and Dip. Yeah, you heard that right. I know you also want to check out the recipe, so go ahead and click that link. 😉

Healthy with Anja

Anja is a Food Science and Nutrition student. She created her blog to share her healthy recipes to us. She is very passionate in preparing healthy and nutritious foods. Other than that, she also loves working out and inspiring others with her healthy, new creations.

“One day, I would love to inspire others and help them change their lifestyles so they can become healthier, stronger and happier.”

And at first glance, you will think that this Protein Roulade with Blueberry Filling is made of naughty ingredients. Sorry to burst your bubble, but they sound more on the nice side for me and they look incredibly divine! Oh, I want a slice now… or two… or three? 😀

Aromatic Essence

Freda started her blog after joining a food group where she was inspired and motivated by a number of food bloggers. She learnt cooking from her mom and her mother-in-law.

“This blog is also an effort to document all the recipes I’ve learnt and that have been passed on to me by my Mom & Mom-in-law who are amazing Home chef’s , Goan cuisine being their forté, I will also be sharing some recipes inspired from the web along with a few of my experiments.”

I am really glad that Freda started her food blog so I can discover these adorable Milk Cream (Milk Toffee). When you look at them, they may seem difficult to make, but the recipe is super easy. Hmm, I wonder how many of these could I stuff in my mouth in one time? 😀

One Hand in a Cookie Jar

Charlotte believes that when a food doesn’t come from scratch, something must have got missed along that way. And though she loves healthy foods, she has that sweet tooth, too. 😀

“I have a deep love of cooking which can only be rivalled with my love of the gym. This is probably no bad thing as whilst I love eating healthy fresh foods, I also have a very sweet tooth which can’t be denied.”

And her take on carrot ‘cake’ is too awesome with these Coconut Carrot ‘Cake’ Protein Energy Balls. They look so cute and sounds so healthy and delicious.

Food Blog Envy

This blog is by two lovely ladies named Claire and Sophia. They started the blog late last year. They love baking/cooking (obviously) and they love food photography as well. One of the things I love about this blog is it has very entertaining story/letter with a recipe. I mean, who doesn’t want a recipe along with a funny chitchat, right? 😀

“I love to eat but everything I eat instantaneously metabolizes and is assimilated into the swath of padding around my midsection. I am a well-cushioned young lady.” -Claire

And here’s what Sophie said about her Dad’s DSLR:

“Well, technically he purchased it for himself but…mi casa es su casa, right? So for all intents and purposes, it’s mine.” -Sophie

And because I love Speculoos and cheesecake, why don’t you see this Speculoos Cheesecake? Ohh, so divinely delicious!


And to my new found bloggers and friends, I am inviting you to join this wonderful virtual party called Fiesta Friday with so much lovely, gorgeous people. In this party, we don’t just drop our sweets and savouries, we have lots of chitchats and lots of fun! I hope you could join us! You can find the rules and guidelines in the Fiesta Friday link. See you there!

Wishing you a week full of smiles and awesomeness! 😀 😀 😀


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Samoa Brownies

Delicious brownies with cookie crust, dark and fudgy brownie center and caramel-coconut topping.


Samoa Brownies - TNSCC 4

I’ve always been curious about girl scout cookies. I’ve never eaten one. Not in my girl scout days. I mean we don’t do anything related with these cookies. We did cleaning the school when it’s girl scout days during our time. 😀 I don’t have any idea what these girls are doing these days in the same school I attended.

Samoa Brownies - TNSCC 1

Being curious that I am, I made something girl scout related. I wanted to make the Samoa cookies, but I was badly craving for brownies. I followed my tummy’s desire and searched for Samoa Brownies recipe.

Samoa Brownies - TNSCC 2

There are few stages in making these delicious bars of brownies, but every every single effort and time is worth it. See, these brownies are made up of sweet cookie crust. Then, dark brownie batter is added and baked until perfectly fudgy. And to complete Samoa experience, top them with caramel-coconut topping. Ooopppss! We are not done yet – we have to dip each bottom of these squares in melted chocolate and again drizzle with melted chocolate. I mean, duh?! What’s not to love about these bars of deliciousness?

Cookie crust.

Dark and fudgy brownies.

Coconut-caramel topping.

Chocolate dipped cookie-bottom-crust.

More chocolate drizzle on top.

Samoa Brownies - TNSCC 3

Samoa Brownies


For the cookie crust:

  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 stick butter, cold and cut into pieces

For the brownies:

  • 1⅓ cups dark chocolate chips
  • 1 cup white sugar
  • ⅓ cup butter, cut into pieces
  • 2 tbsp water
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ tsp salt

For the caramel-coconut Topping:

  • 1 cup sweetened flaked coconut, toasted
  • 1 cup caramel sauce (I used my homemade Salted Caramel Sauce)

For the dark chocolate dip and drizzle: 

  • 8 oz dark chocolate chips, melted


  1. Preheat oven to 350 F.
  2. Line a 9 x 9 baking pan parchment paper hanging on the sides (for easier removal) and spray with non-stick spray.

For the cookie crust,

  1. In a bowl, combine all ingredients for the cookie crust. Using your clean hands or pastry cutter, mix the dough until crumbly. (This can be done in a food processor: pulse until crumbly.)
  2. Evenly spread and pat the cookie crust into the bottom of the parchment-lined baking pan. Bake for about 15 minutes or until the cookie crust turns light golden brown.
  3. Keep in the fridge to cool.

Meanwhile, make the brownies.

  1. In a heatproof bowl, place the chocolate chips. Set aside.
  2. In a small saucepan, add butter, water and sugar. Bring the mixture to a boil and remove from heat. Pour onto the chocolate chips and stir the mixture until chocolate has completely melted. Let cool for a bit.
  3. When the chocolate mixture has cooled down, mix in eggs and vanilla extract. Add in flour and salt. Mix to incorporate well.
  4. Once the cookie crust has cooled, pour the brownie batter onto the top. Bake for about 30-35 minutes or until a toothpick inserted comes out with few crumbs but not wet batter.
  5. Let the brownies cool on a wire rack and transfer to the freezer to chill up quickly. (Do not remove from the pan.)

While waiting for the brownies to firm up, make the caramel-coconut topping.

  1. Spread your sweetened flaked coconut on a baking sheet and toast for 7 minutes at 350 F. Watch carefully as the coconut may turn very quickly from beautiful golden from to burnt. This can be done in an oven toaster, too. Make sure stir the coconut once in a while to avoid burning.
  2. Mix the toasted coconut and the caramel sauce. (If you just took your caramel sauce out from the fridge, you can microwave it first to thin it a bit.)
  3. Spread the caramel-coconut topping over the chilled brownies. Place back in the fridge to chill again for at least an hour.

Now, it’s time for the chocolate dip and drizzle.

  1. Remove the brownies from the fridge.
  2. Grab the sides of the parchment paper and lift the brownies from the pan. Remove the parchment paper and cut them into squares.
  3. Place your chocolate in a heatproof bowl and melt in the microwave with 30 seconds interval, stirring in between. You can also melt your chocolate in a bowl over a pan of simmering water.
  4. Dip each brownie bottom into the melted chocolate and place upside-down on another sheet of parchment paper to let dry. When the chocolate coating has melted, drizzle the remaining chocolate over the top of the Samoa Brownies. You can eat right away or you can let the chocolate drizzle firm up before serving.

Source recipe: Samoa Brownies by Host the Toast


Instead of salted caramel sauce, you can use caramel fudge (about 10 oz). Melt them in the microwave and mix with the toasted coconut.

Boxed brownie mix can be used instead of the brownie recipe above.


Samoa Brownies - TNSCC 3

I am sharing this with my friends at Fiesta Friday #103, co-hosted by the lovely Angie, with this week’s fabulous co-hosts, Sonal and Petra.

Have a fantastic weekend! Wishing you a day full of smiles! 😀 😀 😀


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I am also sharing these delicious bars at Saucy Saturdays | Happiness is Homemade | Sunday SweetsMelt in Your Mouth Monday | What’d You Do This Weekend?Recipe of the Week | Turn It Up Tuesday | Totally Terrific Tuesday | Lou Lou Girls Fabulous PartyCook Blog Share | Showcase Your Talent Thursday | Throwback Thursday | Foodie FriDIY | Foodie Friends Friday Daily DishTickle My Tastebuds TuesdayBake of the Week |

Featured at Saucy Saturdays #29


Salted Caramel Sauce

Since childhood, I’ve disliked caramel or anything caramel except for Twix.

Yeah, okay, I love sweets… but I did not reach the point of loving caramel… not until salted caramel was born.

I love the combination of salty and sweet and that’s when I started getting crazy over salted caramel sauce. It is just too good that I can almost drink it! 😛

Salted Caramel Sauce - TNSCC

Making caramel sauce is a little tricky for the impatient side of me. You know, you’ll just stand in front of the stove and keep stirring and stirring. And gosh, I was using a stainless steel pot and the handle was too hot! I was using thick gloves, but that handle was really something.

The good thing about this sauce, you don’t need a candy thermometer to make this. You’ll have to carefully watch the color of the caramel and be patient. 😀

Salted Caramel Sauce

  • Servings: 1 cup
  • Difficulty: easy
  • Print


  • 1 cup white sugar
  • 90g salted butter, cut into 6-pc cubes
  • 1/2 cup heavy/whipping cream
  • 1 tsp salt


  1. In a heavy medium saucepan over medium heat, add white sugar. Stir constantly using a wooden spoon. (The sugar will form clumps and melt into thick liquid (amber in color) as you stir. Please be careful not to burn it.)
  2. Once the sugar is completely melted, add the butter. (The caramel will bubble when butter is added.) Stir until butter is melted.
  3. While stirring, slowly add the heavy/whipping cream. (The mixture will bubble when the cream is added.)
  4. Let the mixture boil for a minute.
  5. Remove the pan from the heat and add in 1 tsp of salt. Allow to cool before using.


  • This can be made ahead of time and can be stored in the fridge for two weeks.
  • Only use heavy or whipping cream.
  • If desired to make more than this recipe, it is preferred to make them in batches. Do not double or triple this recipe and make them one time.
  • Make sure your saucepan is thick and with a handle. It is better to work on the sauce.

See the visuals and source recipe: Homemade Salted Caramel Sauce by Sally’s Baking Addiction

I love this caramel sauce a lot. I would’ve drink the whole glass if I didn’t make this for another recipe.

I am sharing this with my friends at Fiesta Friday #103, co-hosted by the lovely Angie, with this week’s fabulous co-hosts, Sonal and Petra.

Have a fantastic weekend! Wishing you a day full of smiles! 😀 😀 😀


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I am also sharing this at

Saucy SaturdaysHappiness is Homemade | Sunday SweetsMelt in Your Mouth Monday | What’d You Do This Weekend?Recipe of the Week | Turn It Up Tuesday | Totally Terrific TuesdayLou Lou Girls Fabulous PartyCook Blog ShareShowcase Your Talent Thursday | Throwback Thursday | Foodie FriDIY | Foodie Friends Friday Daily DishTickle My Tastebuds Tuesday |

{Versions & Verdicts} Linda’s Chorba M’katfa (Red Soup with Vermicelli)

A hearty soup full of tomato and coriander goodness; veggies to add texture. It’s filling, delicious and it’s healthy. 

Chorba M'katfa - TNSCC 1

Hi, Linda! Surprise! 😀 It’s your second time here in V&V! I hope you like my post!


I have mentioned before that I shy away from trying foods from different cultures as I am scared not to get things right the way they should be. But finally, I started exploring.

Linda is one of the blogging friends who inspires me a lot. She is just too good to help me with anything I don’t know or anything which I am confused about. This is not the first time I am featuring her for V&V and I am sure this will not be the last. I have tried some of her recipes, being Batata Koucha as the first one. It was really delicious and it was also one of my cousin’s favorite beef dishes. She has so many mouth-watering recipes that I want to try. Hmmm… 😀

I received Dioul sheets from a lovely friend and I knew that was the right time to use them.

IMK, Sept 2015 7

Dioul sheets are very thin sheets made with semolina. They are very thin, yet they are not as sensitive as Filo sheets. They are super, super crunchy and oh so good!

IMK, Sept 2015 8

Linda mentioned in her one of her posts about this Chorba being paired with Bourek. So, to complete the Algerian experience, I also made Bourek to pair with the delicious Chorba.

Bourek - TNSCC 3

The Boureks were so good. In fact, I used all the Dioul sheets I received for Boureks. They are really tempting and very hard to resist!

Now, back to the Chorba.

The Chorba screams comfort! It was so delicious and filling. The house smelled really amazing with all that flavors cooking in. I didn’t know I’d love the smell of coriander that much! It was just so wonderful. I just can’t put everything into words – you just have to try this yourself. 😛

Chorba M'katfa - TNSCC 2

Chorba M’katfa (Red Soup with Vermicelli)

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1/2 cup white onion, chopped
  • A bunch of fresh coriander
  • 1 tbsp paprika
  • 1 liter of water
  • 1 tsp Harissa paste
  • 100g chickpeas, soaked overnight
  • 1 cup zucchini, chopped into small pieces
  • 500g canned peeled plum tomato, canned
  • 50g fine vermicelli
  • Cooking oil
  • Fresh coriander leaves, to granish
  • 1 lemon, to drizzle
  • Salt and pepper, to taste


  1. In a blender, puree your canned tomatoes. Set aside.
  2. In a large pot with medium heat, add about 3 tbsp of cooking oil (I used sunflower oil).
  3. Add harissa, paprika and chopped coriander. Stir to cook for about 5 minutes.
  4. Add in 1 liter of water.
  5. Drain and rinse the soaked chickpeas, add them in. Also add in chopped zucchini.
  6. Add in the pureed tomatoes. Mix to incorporate.
  7. Cover the pot and cook for about 40 minutes.
  8. Remove the pan from the heat and add in the vermicelli.
  9. Set aside for about 20-30 minutes or until the vermicelli is cooked.
  10. Add salt and pepper to taste.
  11. Serve the soup hot into the bowls, sprinkle with a few leaves of coriander and drizzle with a little of lemon juice.

Linda used artichoke hearts and green peas. You can see her recipe here: Chorba M’katfa, Red Soup with Vermicelli by Linda @ La Petite Paniére

This Chorba is best paired with Bourek. You can find the recipe here.

Note: If you feel that your soup is too thick, you can add water little at a time.

Chorba M'katfa - TNSCC 3

I hope my friends at Fiesta Friday #102 will love this delicious Chorba and Bourek. Thanks to our dear Angie and to our amazing co-hosts, Elaine and Julie. Hugs to you for doing a great job!

Wishing you a day full of smiles! 😀 😀 😀 And happy weekend!


I am also sharing this at Saucy Saturdays | Happiness is Homemade | Totally Terrific Tuesday | Turn It Up Tuesday | What’s for Dinner | Throwback Thursday |  Melt in Your Mouth Monday | Recipe of the Week | Turn It Up TuesdayLou Lou Girls Fabulous Party | Cook Blog Share | Cook Once, Eat Twice | Foodie Friends Friday Daily Dish | Foodie FriDIYTickle My Tastebuds Tuesday |


Featured at: Turn It Up Tuesday Link Party #123 | Cook Blog Share 


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Firecracker Shrimps

Marinated shrimps wrapped in spring roll wrappers, fried until crunchy and golden brown. Best served with sweet chili sauce

Firecracker Shrimps - TNSCC 1

Happy 2016, party people! I hope you all had a wonderful New Year’s celebration. What did you do to celebrate? Maybe some of you went out of town with your loved ones. Maybe some celebrated at home with those feasty foods. Maybe some had a simple celebration while watching fireworks. Maybe some celebrated with lighting firecrackers?

I had a post New Year celebration with firecrackers. Did you know that firecrackers can be eaten as well? Oh you didn’t know? You silly – I am talking about firecracker shrimps! 😀

I thought… what’s the best way to celebrate first Fiesta Friday in 2016 than having these Firecracker Shrimps on our table? And with the past holidays, you gotta be wild with me and Mr. Fritz as we do our duties as co-hosts for this week’s Fiesta Friday #101.

Link up your posts by clicking Fiesta Friday #101 above and make sure to link them to this post of mine, Angie and to Mr. Fritz so we would know that you have arrived.

These firecracker shrimps are very easy to put up – you marinate the shrimps (of course, after making sure they are clean), wrap them in spring roll wrappers and fry. Dip them in sweet chili sauce and oh yum!

Firecracker Shrimps - TNSCC 2

Those crunchy spring roll wrappers.

Those delicious marinated shrimps.

You just want to eat them all.

Well, I don’t mind and I will tell it to anyone. 😉

Firecracker Shrimps - TNSCC 3

Firecracker Shrimps


  • 20 large shrimps, tail on, deveined and nicked*
  • 10 spring roll wrappers, cut in half (2 triangles)
  • Cooking oil, for frying


  • 1 tsp garlic, grated
  • 1/2 tsp ginger, grated
  • 1/2 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp sweet chili sauce
  • 1 tsp cornstarch

Cornstarch ‘paste’:

  • 1/2 tbsp cornstarch mixed with 2 tbsp water


After cleaning your shrimps and making sure all are deveined and nicked,

  1. In a bowl, place and mix all marinade ingredients. Place shrimps and marinate for 20 minutes.
  2. Using paper towels, pat dry shrimps.
  3. Wrap each shrimp in spring roll wrapper and seal with the cornstarch ‘paste’.
  4. Fry in hot oil until golden brown.
  5. Serve immediately with sweet chili sauce.

Source recipe & visuals: Firecracker Shrimps with Sweet Chili Sauce by Steamy Kitchen


Make sure to leave the tails intact. To straighten up the shrimps, flip the shrimps after deveining to reveal their underside. Make cuts, making sure not to cut them halfway through.

 I hope you all enjoy these and wishing you a day full of smiles. 😀 😀 😀


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