Rice Paper Shrimp Pancake

Ingredients

• 250 g raw shrimp (peeled, deveined, and diced into small pieces; raw weight)
• 0.5 tsp sesame oil (for the shrimp mixture)
• 0.5 tsp cornstarch
• green onion (chopped; amount not specified, with extra for serving)
• salt (to taste)
• white pepper (to taste)
• 2 rice paper sheets
• cooking spray (for the pan)
• 3 tbsp soy sauce (for the dipping sauce)
• 0.5 tsp sesame oil (for the dipping sauce)
• chili flakes or gochugaru (a pinch, for the dipping sauce)
• sesame seeds (for the dipping sauce; amount not specified)

Steps

1. 1

   Peel and devein the shrimp if necessary. Dice the shrimp into small pieces; use larger or smaller chunks according to your preference.

2. 2

   Place the diced shrimp in a bowl. Add ½ teaspoon sesame oil, ½ teaspoon cornstarch, chopped green onion, salt, and white pepper to taste.

3. 3

   Mix the shrimp mixture thoroughly until the cornstarch and seasonings are evenly distributed.

4. 4

   Lay one rice-paper sheet on a work surface. Spread the shrimp mixture evenly over the sheet, leaving a small border around the edge.

5. 5

   Place the second rice-paper sheet on top of the shrimp mixture and press gently so the layers adhere and the pancake is evenly shaped.

6. 6

   For the dipping sauce, stir together the soy sauce, ½ teaspoon sesame oil, a pinch of chili flakes or gochugaru, and sesame seeds in a small bowl.

7. 7

   Heat a nonstick pan over medium-high heat and lightly coat it with cooking spray.

8. 8

   Carefully place the rice-paper shrimp pancake in the hot pan. Cook for 3–5 minutes, until the underside is crisp and the shrimp layer is beginning to cook through.

9. 9

   Flip the pancake carefully and cook the second side for another 3–5 minutes, until the rice paper is crisp and the shrimp is fully cooked. The shrimp should be opaque and reach 145°F / 63°C internally.

10. 10

    Serve the crispy pancake with additional green onion and the sesame-oil soy sauce dip.

Notes

The source lists 343 calories and 50 g protein for the recipe. Cook the shrimp thoroughly; avoid overcrowding the pan and handle the filled rice paper carefully when flipping.

Nutrition per serving

• main
• high-protein
• quick meal
• pan-fried
• crispy
• seafood
• East Asian-inspired
• weight-loss-friendly