Chili Oil Shrimp wrapped in Crispy Rice Paper
Chili Oil Shrimp wrapped in Crispy Rice Paper
Course: Appetizer, Snack
Ingredients:
For Crispy Rice Paper:
10 round rice paper wrappers
1 avocado, sliced
Vegetable oil for frying
For the Chili Oil Shrimp:
1/2 pound shrimp, peeled and deveined
2 tablespoons chili crisp oil
2 scallions, finely chopped
1/4 cup panko breadcrumbs
2 tablespoons Kewpie mayo
Salt and pepper to taste
Instructions:
Begin by heating a bit of oil over medium heat in a skillet.
Add shrimp and cook until they turn pink and opaque.
Place the cooked shrimp on a cutting board and chop into small pieces.
In a medium bowl, combine shrimp, chili crisp oil, chopped scallions, panko breadcrumbs, and Kewpie mayo.
Remove the rice paper from their wrapper and place two in a warm and shallow bowl of water to help make them pliable.
Lay both wrappers on top of each other on a clean work space then fill the middle of the wrapper with about 1/4 cup of the shrimp mixture then top it with a piece of avocado.
Wrap the rice paper up ensuring it’s well sealed.
Heat oil in a pan, over medium heat. Once hot, add your wrapped bites. Fry on each side for about 3-4 mins until crispy and brown.