Do you love Crispy Shrimp Chips with Rice Paper? What if I told you, you could make them at home in just 10 minutes?
Recipe
Serving: 12
Prep time: 7 minutes
Cook time: 3 minutes
For the shrimp:
12 large shrimp, deveined
Pinch of salt
Pinch of white pepper
For the chips:
6 sheets rice paper, quartered
Pinch of salt
2 cups oil
For the sweet and sour dipping sauce:
1 cup water
1 tablespoon rice vinegar
3 tablespoons ketchup
3 tablespoons sugar
1/8 teaspoon salt
1 tablespoon cornstarch
3 tablespoons water
Instructions
To prepare the shrimp:
- With a knife, press down with the flat side to slightly flatten each shrimp. Repeat with the rest.
- Season the shrimp with salt and white pepper.
To prepare the rice paper:
- Use kitchen shears to cut each sheet into quarters. Do the same with all of them.
To assemble:
- Lay a piece of rice paper flat. Position a flattened shrimp in the center of the rice paper, and the tail on the outside. Cover it up with another piece of rice paper, and press down gently.
Repeat with the rest of the shrimp and rice paper.
To make the dipping sauce:
- In a small pot over medium heat, combine the water, rice vinegar, ketchup, sugar, and salt. Bring it to a simmer, and pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it is thickened. Set aside.
To fry the shrimp chips:
- In a wok over high heat, add the oil, and heat it up to 375 degrees F (191 degrees C).
- Add a pinch of salt to the oil to prevent spattering.
- Carefully place the shrimp chips inside, a few at a time. Deep fry for about 1 minute until they are crispy and the shrimp turns pink.
- Remove and drain. Do the same with the rest. Serve with the dipping sauce.
