Crispy Shrimp Chips with Rice Paper
These Crispy Shrimp Chips with Rice Paper are light, crunchy, and filled with juicy shrimp. A fun and easy appetizer ready in just 10 minutes.
Ingredients
For the shrimp
- 12 large shrimp, deveined
- Pinch of salt
- Pinch of white pepper
For the chips
- 6 sheets rice paper, quartered
- 2 cups cooking oil
For the sweet and sour dipping sauce
- 1 cup water
- 1 tablespoon rice vinegar
- 3 tablespoons ketchup
- 3 tablespoons sugar
- ⅛ teaspoon salt
- 1 tablespoon cornstarch
- 3 tablespoons water
Instructions
- To prepare the shrimp: Using the flat side of a knife, gently press down to slightly flatten each shrimp. Season with the salt and white pepper.
- To prepare the rice paper: Using kitchen shears, cut each rice paper sheet into quarters. Keep the rice paper dry; there's no need to soak it.
- To assemble the shrimp chips: Lay one piece of dry rice paper flat and place a flattened shrimp in the center with the tail sticking out. Cover with another piece of rice paper and gently press together. Repeat with the remaining shrimp and rice paper.
- To make the sweet and sour dipping sauce: In a small pot over medium heat, combine the water, rice vinegar, ketchup, sugar, and salt. Bring to a simmer. Mix the cornstarch with 3 tablespoons water, then stir the slurry into the sauce and cook until thickened. Set aside.
- To fry the shrimp chips: In a wok over high heat, heat the cooking oil to 375°F (191°C). Carefully add a few shrimp chips at a time and fry for about 1 minute, until the rice paper is puffed and crispy and the shrimp is pink and completely cooked through. Remove and drain. Repeat with the remaining shrimp chips.
- To serve: Serve immediately with the sweet and sour dipping sauce.
Video
Notes
- Flatten the shrimp: This helps the shrimp cook quickly and evenly. It also releases a little moisture and makes the surface slightly sticky, helping it naturally stick to the rice paper.
- Don't soak the rice paper: The moisture from the flattened shrimp helps the dry rice paper stick around it, so no soaking is needed.
- Keep the rice paper dry: Dry rice paper puffs quickly and becomes light and crispy when it hits the hot oil.
- Keep the oil hot: Heat the oil to 375°F (191°C) before frying for the best puff and crispiness.
- Fry in small batches: This helps maintain the oil temperature and allows the chips to cook evenly.
- Serve immediately: The shrimp chips are best hot and freshly fried while the rice paper is at its crispiest.