Rice Paper Shrimp Pancakes
- 25 min
- Serves 4
- 8 ingredients
15 minutes to prep, 10 to cook. Crispy rice paper shrimp pancakes packed with savory shrimp, green onions, and a hint of sesame. The delicate layers become golden and crunchy when fried, and they’re perfect for dipping in a spicy soy sauce. A quick, satisfying appetizer that brings bold Asian flavors to the table.
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Method
Pat the shrimp dry and mince it finely with a knife or food processor.
Combine the minced shrimp with chopped green onions, minced garlic, oyster sauce, sesame oil, and cornstarch to form the filling.
Dip two sheets of rice paper in water to soften, place the shrimp filling on top, then cover with two more softened rice paper sheets.
Brush both sides of the assembled pancake with beaten egg.
Fry the pancake in a skillet over medium heat until golden brown and the shrimp is cooked through.
Serve the shrimp pancakes with a soy chili dipping sauce.
Tips while you cook
- Pat shrimp dry first
- Dry the shrimp before mincing to reduce excess moisture in the filling.
- Soften rice paper sheets
- Dip each rice paper sheet in water briefly before layering.
- Brush with egg for seal and color
- Brush both sides of the assembled pancake with beaten egg before frying.
- Fry over medium heat
- Cook the pancake on medium heat until golden brown and the shrimp is fully cooked.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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