Rice Paper Shrimp Pancakes
- 25 min
- Serves 4
- 9 ingredients
15 minutes to prep, 10 to cook. Crispy rice paper pancakes packed with juicy, seasoned shrimp make a quick and satisfying snack or light meal. The delicate layers become golden and crackly when pan‑fried, and the accompanying chili sauce with sesame seeds adds a sweet‑spicy kick.
Free. No account needed.
Method
Pat shrimp dry on a wooden cutting board.
Mince shrimp with a knife on a wooden cutting board.
Combine the minced shrimp with chopped green onions, minced garlic, oyster sauce, sesame oil, and cornstarch.
Mix all ingredients together in a bowl.
Dip two sheets of rice paper in water to soften, place one sheet in a skillet, add a layer of the shrimp filling, then top with two more softened rice paper sheets.
Brush both sides of the assembled pancake with beaten egg.
Pan‑fry in a skillet over medium heat until golden brown and the shrimp is cooked through, about 3‑4 minutes per side.
Slice the cooked pancake into wedges.
Serve hot with chili sauce with sesame seeds and chopped green onions.
Tips while you cook
- Dry shrimp before mincing
- Pat the shrimp dry on the cutting board before mincing to reduce excess moisture.
- Soften rice paper sheets
- Dip two sheets of rice paper in water until softened before assembling the pancake.
- Brush with beaten egg
- Brush both sides of the assembled pancake with beaten egg.
- Fry each side 3‑4 minutes
- Pan‑fry over medium heat for about 3‑4 minutes per side until golden brown and the shrimp is cooked through.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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