Crispy Shrimp Rice Paper Pancakes
Crispy Shrimp Rice Paper Pancakes: Perfect for Wine and Beer Appetizers! Super Easy Savory Pancake Recipe with Frozen Shrimp and Scallions, Great for Dinner Parties and Housewarming Gifts!
When you wrap shrimp and scallions inside rice paper and pan-fry them, they taste like delicious mini seafood pancakes! This dish is not only simple but also impressively elegant, making it a perfect appetizer or special treat.
Main Ingredients- 10 frozen shrimp, peeled (use medium-sized ones)
- 5 sheets of rice paper
- 4 scallions (fresh ones will enhance the flavor)
- 1 Tbsp plum extract (or mirin)
- Pinch of salt
- Pinch of black pepper
- Cooking oil, as needed
Spicy Mayo Dipping Sauce- 2 Tbsp mayonnaise
- 1 Tbsp Sriracha sauce (adjust to your preference)
- 1/2 Tbsp sugar
- 2 Tbsp mayonnaise
- 1 Tbsp Sriracha sauce (adjust to your preference)
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
First, rinse the frozen shrimp under cold water. Pat them thoroughly dry with paper towels; this step is crucial for achieving a crispy texture. In a bowl, gently toss the dried shrimp with 1 tablespoon of plum extract (or mirin), a pinch of salt, and a pinch of pepper to marinate. (Tip: If your frozen shrimp have tails, it’s best to remove them before wrapping. I actually forgot and removed them after wrapping them in rice paper!)
Step 2
Let’s prepare the delicious dipping sauce. In a small bowl, combine 2 tablespoons of mayonnaise, 1 tablespoon of Sriracha sauce, and 1/2 tablespoon of sugar. Mix well until smooth. This spicy and sweet sauce will balance the richness of the pancakes and add a delightful flavor dimension.
Step 3
Wash the scallions and trim them into approximately 5cm (2-inch) lengths. Cutting them to this size will make them easier to wrap securely in the rice paper.
Step 4
Now, let’s work with the rice paper. It’s best to briefly dip the rice paper in lukewarm water just before filling, or quickly rinse it under cool water. Avoid soaking it for too long, as it can become overly soft and sticky. Place the marinated shrimp (about one piece) and two trimmed scallion pieces onto the softened rice paper. Roll it up tightly, like a spring roll or a small burrito, tucking in the ends as you go.
Step 5
Time to pan-fry them to a beautiful golden brown! Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the prepared shrimp rice paper rolls into the hot pan, ensuring they don’t touch each other to prevent sticking. Fry one side until golden brown and slightly crispy, then flip and cook the other side until equally browned and crisp. Cooking until the exterior is nicely crisp is key to this recipe.
Step 6
Once perfectly cooked, remove the shrimp rice paper pancakes from the pan and arrange them on a serving plate. You can cut them into bite-sized pieces if desired. Serve immediately with the prepared spicy mayo dipping sauce on the side. Enjoying them while they are warm and crispy is highly recommended!
