Imported from Instagram

Shrimp Rice Paper Pancakes

Name: Shrimp Rice Paper Pancakes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 0.5 lb peeled and deveined shrimp (Pat dry thoroughly and finely chop with a knife or food processor.); 2 green onions (Finely chopped.); 2 dientes garlic (Chopped or crushed.); 1 tbsp oyster sauce; 1 tsp sesame oil; 1 tbsp cornstarch; 4 hojas rice paper (Use two sheets for the base and two to cover each pancake; soften them briefly in water before using.); 1 beaten egg (The audio seems to say “bean eggs”; this is interpreted as beaten egg. Brush both sides of the pancakes.); 2 tbsp oil for frying (Estimated amount for pan-frying.); soy sauce with chili (For serving as a dipping sauce; no additional ingredients or quantities were provided.)

Recipe by Herman at Home @hermanathome · Instagram

Imported by Ciro Peraloca on SeeMeCook

Crispy pancakes made with layers of rice paper and a juicy seasoned shrimp filling. Served with a soy and chili dipping sauce.

2 servings32 minSoutheast Asian

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Ingredients

0.5 lb peeled and deveined shrimp (Pat dry thoroughly and finely chop with a knife or food processor.)
2 green onions (Finely chopped.)
2 dientes garlic (Chopped or crushed.)
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp cornstarch
4 hojas rice paper (Use two sheets for the base and two to cover each pancake; soften them briefly in water before using.)
1 beaten egg (The audio seems to say “bean eggs”; this is interpreted as beaten egg. Brush both sides of the pancakes.)
2 tbsp oil for frying (Estimated amount for pan-frying.)
soy sauce with chili (For serving as a dipping sauce; no additional ingredients or quantities were provided.)

Steps

1
Pat the shrimp very dry with paper towels to remove excess moisture.
2
Finely chop the shrimp with a knife or process until finely chopped, without turning it completely into a purée.
3
Place the chopped shrimp in a bowl and add the green onions, garlic, oyster sauce, sesame oil, and cornstarch. Mix until all the ingredients are evenly distributed.
4
Briefly soften two rice paper sheets in water, following the product's usual method, and place them overlapping to form the base of a pancake.
5
Add a portion of the shrimp filling on top of the rice paper sheets and spread it evenly, leaving a small border around the edge.
6
Soften two more rice paper sheets and place them over the filling to cover it completely.
7
Brush both sides of the pancake with the beaten egg. The audio contains an ambiguous phrase (“bean eggs”), interpreted here as beaten egg.
8
Heat the oil in a skillet and carefully place in the pancake. Fry until golden and crispy on the outside.
9
Flip it and continue frying until the second side is also golden and the shrimp in the center is completely cooked.
10
Repeat the assembly and cooking process with the remaining ingredients, as needed.
11
Serve the pancakes hot with soy sauce with chili for dipping.

Notes

The source does not provide exact quantities, cooking times, or a detailed recipe for the soy sauce with chili. The listed quantities are estimates for two servings. Make sure the center of the pancakes is completely cooked before serving.