Make CRISPY Shrimp Chips with Rice Paper! WOW!

By CiCi Li · 30 min

Ingredients

Instructions

1. Flatten each shrimp: press gently with the flat side of a knife to an even thickness.
2. Season the shrimp with salt and white pepper.
3. Cut each rice paper sheet into quarters with kitchen shears. Keep them dry, do not soak them.
4. Lay one piece of dry rice paper down, place a flattened shrimp in the center with the tail sticking out, and cover with a second piece of dry rice paper. Press gently so the layers stick together. Repeat with the rest.
5. Make the sauce: in a small pot over medium heat, combine 1 cup water, 1 tablespoon rice vinegar, 3 tablespoons ketchup, 3 tablespoons sugar and ⅛ teaspoon salt. Stir and bring to a simmer.
6. Mix 1 tablespoon cornstarch with 3 tablespoons water, stir the slurry into the sauce, and cook until thickened. Set aside.
7. Heat 2 cups oil in a wok over high heat to 375°F (191°C). Add a pinch of salt to the oil.
8. Fry a few shrimp chips at a time for about 1 minute, until the rice paper is puffed and crispy and the shrimp is pink and cooked through. Drain, then repeat with the rest.
9. Serve the chips immediately with the sweet and sour sauce.

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

More recipes with

RiceShrimp