Rice Paper Shrimp Pancake
Rice Paper Shrimp Pancake
Ingredients
- 250 grams shrimp, raw weight
- 1/2 teaspoon sesame oil
- 1/2 teaspoon corn starch
- 1 green onion, finely chopped, plus extra for garnish
- salt, to taste
- white pepper, to taste
- 2 sheets rice paper
- cooking spray, as needed
For the Sesame Oil Soy Sauce
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 pinch chili flakes, or gochugaru
- sesame seeds, for garnish
Instructions
- 1
Prepare the shrimp by dicing them into small pieces. You can adjust the size of the chunks based on your preference.
⏱️ 5 min
- 2
In a medium bowl, combine the diced shrimp, 1/2 teaspoon sesame oil, 1/2 teaspoon corn starch, chopped green onion, salt, and white pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 3
Lay one sheet of rice paper flat on a clean surface. Evenly spread the shrimp mixture over the entire surface of the rice paper. Place the second sheet of rice paper directly on top of the shrimp mixture, gently pressing down to seal the edges.
⏱️ 5 min
- 4
Heat a non-stick pan over medium-high heat and spray generously with cooking oil. Carefully place the shrimp pancake into the hot pan. Cook each side for 3 to 5 minutes, or until golden brown and crispy.
⏱️ 10 min
- 5
While the pancake cooks, prepare the dipping sauce: In a small bowl, combine the soy sauce, 1/2 teaspoon sesame oil, and a pinch of chili flakes or gochugaru. Stir well.
⏱️ 2 min
- 6
Once the shrimp pancake is cooked and crispy, remove it from the pan. Slice into desired portions. Serve immediately with the sesame oil soy sauce dip, garnished with extra green onions and sesame seeds.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Shrimp Pancake
- 250 grams shrimp, raw weight
- 1/2 teaspoon sesame oil
- 1/2 teaspoon corn starch
- 1 green onion, finely chopped, plus extra for garnish
- salt, to taste
- white pepper, to taste
- 2 sheets rice paper
- cooking spray, as needed
For the Sesame Oil Soy Sauce
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 pinch chili flakes, or gochugaru
- sesame seeds, for garnish
Instructions
- 1
Prepare the shrimp by dicing them into small pieces. You can adjust the size of the chunks based on your preference.
⏱️ 5 min - 2
In a medium bowl, combine the diced shrimp, 1/2 teaspoon sesame oil, 1/2 teaspoon corn starch, chopped green onion, salt, and white pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 3
Lay one sheet of rice paper flat on a clean surface. Evenly spread the shrimp mixture over the entire surface of the rice paper. Place the second sheet of rice paper directly on top of the shrimp mixture, gently pressing down to seal the edges.
⏱️ 5 min - 4
Heat a non-stick pan over medium-high heat and spray generously with cooking oil. Carefully place the shrimp pancake into the hot pan. Cook each side for 3 to 5 minutes, or until golden brown and crispy.
⏱️ 10 min - 5
While the pancake cooks, prepare the dipping sauce: In a small bowl, combine the soy sauce, 1/2 teaspoon sesame oil, and a pinch of chili flakes or gochugaru. Stir well.
⏱️ 2 min - 6
Once the shrimp pancake is cooked and crispy, remove it from the pan. Slice into desired portions. Serve immediately with the sesame oil soy sauce dip, garnished with extra green onions and sesame seeds.
⏱️ 3 min