Shrimp Chips with Sriracha Mayonnaise

Ingredients

• 8 Rice paper (Cut into quarters; use two quarters per chip, placed one on top of the other.)
• 16 Cleaned raw shrimp (Deveined; approximately one shrimp per quarter of rice paper.)
• Salt (To taste.)
• 2 tsp Everything Bagel seasoning (Or any seasoning of your choice, such as chili powder, paprika, or herbs.)
• 500 ml Vegetable oil for frying (The amount needed for frying; not all the oil will be absorbed.)
• 0.5 cup Sriracha mayonnaise (For serving; it may be replaced or mixed with salsa macha, chipotle with cream, or lime juice with salsa.)
• 2 tbsp Fresh cilantro (Chopped, for finishing.)
• 1 Lime (Optional, for serving or mixing with the dressing.)

Steps

1. 1

   Cut each sheet of rice paper into four equal pieces. Keep the pieces covered so they do not dry out while you prepare the shrimp.

2. 2

   Place one cleaned, deveined raw shrimp on a piece of rice paper. Cover it with another piece of rice paper.

3. 3

   Flatten the shrimp between the two pieces of rice paper using a meat pounder. If you do not have one, you can use a clean, sturdy stone or another heavy, food-safe object. Press until you have a thin, even layer of shrimp.

4. 4

   Carefully remove the top piece and season the shrimp layer with salt to taste.

5. 5

   Add Everything Bagel seasoning or another seasoning of your choice. You can also use chili powder, paprika, or herbs.

6. 6

   Place another piece of rice paper over the seasoned shrimp so that the shrimp is enclosed between two layers of rice paper.

7. 7

   Repeat the process with the remaining rice paper and shrimp until all the chips are assembled.

8. 8

   Heat enough vegetable oil in a deep skillet or pot to approximately 175–180 °C. The oil should be very hot before frying.

9. 9

   Fry the chips in batches, without overcrowding the skillet, until the rice paper puffs and becomes crisp, approximately 1–2 minutes per side. The shrimp should be completely opaque and cooked through.

10. 10

    Remove the chips with tongs or a slotted spoon and place them on paper towels to drain excess oil.

11. 11

    Serve the chips with sriracha mayonnaise and finish with fresh cilantro. You can also serve them with salsa macha mixed with mayonnaise, chipotle with cream, or lime with salsa.

Notes

The original recipe does not specify exact quantities; the quantities are estimated for approximately 16 chips. Use a stone or object to flatten the shrimp only if it is perfectly clean, smooth, stable, and intended for food use. Do not cut the chips while they are hot, as they may break.

Nutrition per serving

• snack
• appetizer
• seafood
• fried
• crispy
• antojito
• for sharing
• Mexican cuisine