Crispy wrapper shrimp on fried rice noodles with dipping sauce
Souped Up Recipes · ♥ 8.6K likes · 752K views · 65 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- shrimps
Make a few slits on the underside of each shrimp and press it down gently so it stays straight when cooked.
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- ½ tsp garlic powder
- 1 whole egg
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
Season the shrimp with salt, black pepper, paprika and garlic powder, crack in the egg and add the cornstarch and flour.
- 2 tbsp sugar
- 2½ tbsp hot water
For the dipping sauce, dissolve the sugar in the hot water.
- 3 tbsp fish sauce
- 3 tbsp lime juice
- Thai bird eye chilies
- 3 cloves garlic
- agro wrapper
Add the fish sauce, lime juice, minced Thai bird eye chilies and grated garlic and mix well.
Peel the wrapper sheets apart while still whole, or they cannot be separated once shredded.
Wrapping shrimp in shredded pastry
Cut the wrappers in half, fold each half over and cut thin shreds most of the way through, leaving the edge intact.
Drop the shrimp in one by one without crowding the wok and fry a few minutes, rotating them, until the outside is golden. Fry in batches.
- rice noodles
Raise the oil to 400F and cut the rice noodles into 3 inch pieces with kitchen scissors.
Drop the noodles loosely into the oil; they puff instantly. Flip, wait a few seconds, turn off the heat and fish them out.
Lay the puffed noodles on the plate as a bed and set the shrimp on top; serve the dipping sauce on the side.