Shrimp Hotcakes with Rice Paper

Ingredients

• shrimp (pat dry and finely chop)
• scallions
• garlic
• oyster sauce
• sesame oil
• cornstarch
• rice paper (two sheets per layer, four sheets per hotcake)
• egg (beaten; the transcription says “bean eggs,” probably a speech-recognition error; used to brush both sides)
• oil for frying (amount not specified)
• dipping sauce (the description mentions a soy sauce and crispy chili dipping sauce; no ingredients or quantities are provided)

Steps

1. 1

   Pat the shrimp dry with paper towels.

2. 2

   Finely chop the shrimp with a knife or in a food processor.

3. 3

   Combine the shrimp with the scallions, garlic, oyster sauce, sesame oil, and cornstarch.

4. 4

   Dip two sheets of rice paper in water to soften them.

5. 5

   Place the shrimp filling on the two sheets of rice paper.

6. 6

   Cover the filling with two additional sheets of previously softened rice paper.

7. 7

   Brush both sides with beaten egg.

8. 8

   Fry in a skillet until golden brown and the shrimp is fully cooked.

9. 9

   Serve with a dipping sauce. The description identifies it as soy sauce with crispy chili, but does not indicate how to prepare it.

Notes

The source does not specify quantities, number of servings, temperature, or cooking times. The transcription says “bean eggs,” possibly a speech-recognition error; it is interpreted as egg for brushing. The sauce is described as soy sauce with crispy chili, but its ingredients are not detailed.

Nutrition per serving

• snack
• shrimp
• crispy
• skillet
• gluten-free according to the listed ingredients