10-Min Crispy Shrimp Chips–Rice Paper Recipe Will Blow Your Mind!

Name: 10-Min Crispy Shrimp Chips–Rice Paper Recipe Will Blow Your Mind!
Total time: 10 min
Ingredients: 12 Shrimp; 0.13 tsp Salt; White pepper; 6 Rice; 2 cups Vegetable oil; 1 tbsp Rice wine vinegar; 3 tbsp Ketchup; 3 tbsp Sugar; 1 tbsp Cornstarch

By CiCi Li · 10 min

Ingredients

Shrimp12
Salt0.13 tsp
White pepper
Rice6
Vegetable oil2 cups
Rice wine vinegar1 tbsp
Ketchup3 tbsp
Sugar3 tbsp
Cornstarch1 tbsp

Instructions

Lightly press each shrimp flat with the side of a knife and season with salt and white pepper.
Cut each rice paper sheet into quarters with kitchen shears. Keep them dry; do not soak them.
Place a flattened shrimp on one piece of dry rice paper, leaving the tail out. Cover with a second piece and press gently so the layers stick. Repeat with the rest.
For the sauce, bring the water, rice vinegar, ketchup, sugar and salt to a simmer in a small pot over medium heat. Stir the cornstarch with 3 tbsp water, stir it into the sauce and cook until thickened. Set aside.
Heat the oil in a wok over high heat to 375°F (191°C) and add a pinch of salt.
Fry the shrimp chips a few at a time for about 1 minute, until the rice paper is puffed and crisp and the shrimp is pink and cooked through. Drain, then repeat with the rest.
Serve immediately with the sweet and sour dipping sauce.

Summarized from CiCi Li's video. Watch it for the details.

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