Description
This Crispy Rice Paper Shrimp Pancake features finely chopped shrimp mixed with sesame oil and soy sauce, sandwiched between two delicate rice paper sheets and pan-fried until golden and crispy. Served with a savory garlic-sesame dipping sauce, it is the perfect appetizer for any occasion or a quick weeknight dinner that impresses.
Ingredients
Scale
- 250 g shrimp, finely chopped
- 1 teaspoon cornstarch, helps bind the filling
- 1 teaspoon soy sauce, adds savory depth
- 1 teaspoon sesame oil, enhances the Asian flavor profile
- 1 green onion, chopped
- black pepper, to taste
- 2 large rice paper sheets, the foundation of your pancake
- neutral oil spray, for cooking
- 3 tablespoons soy sauce, for the dipping sauce
- 1 tablespoon water, balances the sauce
- 1 garlic clove, grated
- 1 teaspoon sesame oil, for the sauce
- red pepper flakes, to taste for heat
- 1/2 teaspoon sesame seeds, in the sauce
- Optional toppings: sesame seeds and chopped green onion, for garnish
Instructions
- Chop the Shrimp: Finely chop the shrimp into small, uniform pieces so the filling binds together evenly and cooks through quickly.
- Mix the Filling: Combine the chopped shrimp with cornstarch, soy sauce, sesame oil, chopped green onion, salt, and black pepper in a bowl, stirring until well combined and the mixture holds together.
- Lay the Base: Place one dry rice paper sheet on a clean, flat surface.
- Spread the Filling: Distribute the shrimp mixture evenly over the first sheet, leaving a small border around the edges.
- Seal with Second Sheet: Top with the second rice paper sheet and gently press down to seal the pancake, making sure the layers adhere.
- Heat the Pan: Heat a non-stick pan over medium heat and lightly spray with neutral oil to prevent sticking.
- First Side: Carefully place the shrimp pancake in the pan and cook for 4 to 5 minutes until the bottom is golden brown and crispy.
- Second Side: Flip gently and cook for another 4 to 5 minutes until the other side is equally golden and crispy.
- Cool Slightly: Transfer to a cutting board and let rest for 1 minute before slicing.
- Combine Ingredients: In a small bowl, whisk together soy sauce, water, grated garlic, sesame oil, red pepper flakes, and sesame seeds until the sauce is well combined and smooth.
- Adjust to Taste: Taste and add more red pepper flakes if you prefer extra heat, or a splash more water if you want a thinner sauce.
- Serve: Slice the pancake and sprinkle generously with sesame seeds and chopped green onion, then serve immediately with the dipping sauce on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes