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Viral Rice Paper Shrimp Chips Recipe (10-Minute Crispy Snack)

Crispy Rice Paper Shrimp Chips

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Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings 12

Ingredients
  

  • 12 large shrimp deveined and peeled
  • 1 pinch salt for seasoning shrimp
  • 1 pinch white pepper for seasoning shrimp
  • 6 sheets rice paper cut into quarters
  • 2 cups vegetable oil for frying
  • 1 cup water for sauce base
  • 1 tbsp rice vinegar
  • 3 tbsp ketchup
  • 3 tbsp sugar
  • 0.125 tsp salt for sauce
  • 1 tbsp cornstarch
  • 3 tbsp water for cornstarch slurry

Instructions
 

  • Prepare the dipping sauce: In a small pot over medium heat, combine 1 cup water, rice vinegar, ketchup, sugar, and 1/8 teaspoon salt. Bring to a simmer.
  • In a small bowl, whisk the cornstarch with 3 tablespoons of water until smooth. Pour this slurry into the simmering sauce, stirring constantly until thickened. Remove from heat and set aside.
  • Clean the shrimp and pat dry. Using the flat side of a cleaver or a heavy skillet, gently smash each shrimp to flatten it slightly. Season with a pinch of salt and white pepper.
  • Using kitchen shears, cut each round rice paper sheet into 4 equal triangular quarters.
  • Assemble the chips: Place one quarter of dry rice paper on a flat surface. Place a flattened shrimp in the center. Cover with a second quarter of dry rice paper. Press down firmly around the shrimp; the natural moisture of the shrimp will bind the two sheets together.
  • Heat the oil in a wok or deep skillet to 375°F (190°C).
  • Carefully lower the chips into the hot oil, a few at a time to avoid overcrowding. Fry for about 1 minute, flipping halfway, until the rice paper puffs up white and crispy and the shrimp turns pink.
  • Remove with a slotted spoon and drain on a wire rack or paper towels. Serve immediately with the sweet and sour sauce.