Crispy Rice Paper Shrimp Chips
Crispy Rice Paper Shrimp Chips
Ingredients
For Assembly and Frying
- 10 rice paper sheets, square or round, 8-inch diameter
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Place the roughly chopped shrimp in a medium bowl. Take about one-third of the shrimp at a time and transfer it to a cutting board. Using the bottom of a heavy glass or a meat mallet, smash and flatten the shrimp until it forms a rough paste. Return the smashed shrimp to the bowl. Repeat with the remaining shrimp until all of it is a coarse paste.
⏱️ 8 min
- 2
To the shrimp paste, add the Shaoxing wine, minced garlic, granulated sugar, salt, and white pepper. Mix all the ingredients thoroughly with chopsticks or a spatula until well combined and the mixture is slightly sticky.
⏱️ 5 min
- 3
Prepare your frying station. Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 4
While the oil heats, prepare the rice paper. Fill a shallow dish or pie plate with warm water. Quickly dip one rice paper sheet into the warm water for about 10-15 seconds, just until it becomes pliable but not overly soft or sticky. Lay the softened rice paper flat on a clean work surface.
⏱️ 2 min
- 5
Spread about 1 to 1 1/2 tablespoons of the shrimp mixture evenly over one half of the softened rice paper, leaving a small border around the edges. If using a round rice paper, spread it on one half. If using a square, spread it across the center or one side.
⏱️ 5 min
- 6
Carefully fold the other half of the rice paper over the shrimp mixture, pressing gently to seal the edges and flatten the chip. You can also fold it into a triangle or simply press it flat if you prefer a different shape. Repeat with the remaining rice paper sheets and shrimp mixture.
⏱️ 5 min
- 7
Once the oil reaches 350°F (175°C), carefully slide one or two prepared shrimp chips into the hot oil, being careful not to overcrowd the pot. The chips will immediately puff up and become translucent, then golden. Fry for 1 to 2 minutes per side, or until they are puffed, golden brown, and crispy.
⏱️ 8 min•🌡️ 350
- 8
Using a slotted spoon or spider, remove the cooked shrimp chips from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining shrimp chips, ensuring the oil temperature returns to 350°F (175°C) between batches.
⏱️ 7 min
- 9
Serve the Crispy Rice Paper Shrimp Chips immediately while they are hot and crunchy. Enjoy the contrast of the crispy exterior and the juicy, flavorful shrimp interior.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Shrimp Chips
For Assembly and Frying
- 10 rice paper sheets, square or round, 8-inch diameter
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Place the roughly chopped shrimp in a medium bowl. Take about one-third of the shrimp at a time and transfer it to a cutting board. Using the bottom of a heavy glass or a meat mallet, smash and flatten the shrimp until it forms a rough paste. Return the smashed shrimp to the bowl. Repeat with the remaining shrimp until all of it is a coarse paste.
⏱️ 8 min - 2
To the shrimp paste, add the Shaoxing wine, minced garlic, granulated sugar, salt, and white pepper. Mix all the ingredients thoroughly with chopsticks or a spatula until well combined and the mixture is slightly sticky.
⏱️ 5 min - 3
Prepare your frying station. Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 4
While the oil heats, prepare the rice paper. Fill a shallow dish or pie plate with warm water. Quickly dip one rice paper sheet into the warm water for about 10-15 seconds, just until it becomes pliable but not overly soft or sticky. Lay the softened rice paper flat on a clean work surface.
⏱️ 2 min - 5
Spread about 1 to 1 1/2 tablespoons of the shrimp mixture evenly over one half of the softened rice paper, leaving a small border around the edges. If using a round rice paper, spread it on one half. If using a square, spread it across the center or one side.
⏱️ 5 min - 6
Carefully fold the other half of the rice paper over the shrimp mixture, pressing gently to seal the edges and flatten the chip. You can also fold it into a triangle or simply press it flat if you prefer a different shape. Repeat with the remaining rice paper sheets and shrimp mixture.
⏱️ 5 min - 7
Once the oil reaches 350°F (175°C), carefully slide one or two prepared shrimp chips into the hot oil, being careful not to overcrowd the pot. The chips will immediately puff up and become translucent, then golden. Fry for 1 to 2 minutes per side, or until they are puffed, golden brown, and crispy.
⏱️ 8 min•🌡️ 350 - 8
Using a slotted spoon or spider, remove the cooked shrimp chips from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining shrimp chips, ensuring the oil temperature returns to 350°F (175°C) between batches.
⏱️ 7 min - 9
Serve the Crispy Rice Paper Shrimp Chips immediately while they are hot and crunchy. Enjoy the contrast of the crispy exterior and the juicy, flavorful shrimp interior.