Crispy Shrimp Rice Paper Chips
If you’re looking for a snack that’s light, crispy, and full of flavor, these Crispy Shrimp Rice Paper Chips are a must-try. Tender shrimp are tucked between thin sheets of rice paper, fried to golden perfection, and served with a creamy, tangy-spicy dipping sauce. It’s the kind of treat that disappears the moment it hits the table, perfect for sharing with friends or enjoying as a special at-home appetizer.
8/14/20251 min read
Ingredients
8 shrimp, peeled and deveined
2 sheets rice paper
34 fl oz (1 L) vegetable oil
¼ Tbsp gochujang (Korean chili paste)
1 Tbsp mayonnaise
¼ Tbsp chili oil
¼ Tbsp oyster sauce
Salt and pepper, to taste
Korean shrimp snack (Saewookkang), for garnish
Instructions
Step 1 – Make the dipping sauce
In a small bowl, combine gochujang, mayonnaise, chili oil, and oyster sauce. Mix until smooth, then set aside to let the flavors meld.
Step 2 – Prep the shrimp
Pat the peeled and deveined shrimp dry with paper towels. Lightly season with salt and pepper.
Step 3 – Shape the rice paper
Cut 8 evenly spaced slits around the edges of each rice paper sheet to create a flower-like shape.
Step 4 – Assemble the bites
Place one shrimp between two pieces of shaped rice paper. Press gently so they stick together.
Step 5 – Fry until golden
Heat vegetable oil in a deep pan over medium heat. Fry the shrimp sandwiches until the rice paper turns crisp and golden, turning as needed for even cooking.
Step 6 – Drain and garnish
Place fried shrimp on paper towels to drain excess oil. Garnish with crushed Korean shrimp snacks for extra flavor and crunch.
Tips for Success
Fry in small batches so each piece crisps up evenly.
Make sure your rice paper is completely dry before frying, it helps avoid sogginess.
For more heat, simply add extra chili oil or gochujang to the dipping sauce.
