Rice Paper Shrimp Pancakes

Ingredients

• 225 g shrimp (Patted dry and minced finely with a knife or food processor; use peeled and deveined shrimp.)
• 30 g green onions (Chopped)
• 2 cloves garlic (Minced)
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 4 rice paper sheets (Use two sheets for the bottom and two sheets for the top of each pancake; the source does not state the total number of pancakes.)
• 2 eggs (The transcript says “bean eggs,” which is interpreted as beaten eggs; brush the beaten eggs over both sides.)
• cooking oil (For frying; amount not stated.)
• soy chili dipping sauce (For serving; the source names the sauce but does not provide its ingredients or quantity.)

Steps

1. 1

   Pat the shrimp dry. Mince it finely with a knife or in a food processor.

2. 2

   Combine the minced shrimp with the chopped green onions, minced garlic, oyster sauce, sesame oil, and cornstarch to make the shrimp filling.

3. 3

   Dip two rice paper sheets in water, following the source's instruction to soften them. Place the softened sheets together as the bottom of the pancake.

4. 4

   Add the shrimp filling on top of the two softened rice paper sheets, spreading it into an even layer.

5. 5

   Top the shrimp filling with two more softened rice paper sheets.

6. 6

   Beat the eggs, then brush the beaten egg over both sides of the assembled pancake.

7. 7

   Heat cooking oil in a skillet and fry the pancake until golden brown, with crisp edges, and the shrimp is cooked through.

8. 8

   Serve the rice paper shrimp pancake with soy chili dipping sauce.

Notes

The source does not provide exact ingredient quantities, the number of pancakes, the skillet temperature, or a frying time. It also names a soy chili dipping sauce without giving a separate sauce recipe. The phrase “bean eggs” in the transcript is ambiguous and has been interpreted as beaten eggs.

Nutrition per serving

• main
• appetizer
• seafood
• crispy
• pan-fried
• East Asian-inspired