Sung Si-kyung's Rice Paper Shrimp Fritters

Name: Sung Si-kyung's Rice Paper Shrimp Fritters
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 14 frozen shrimp; 14 sheets rice paper; 1 tbsp cooking wine (or cheongju); 1/2 tsp minced garlic; 1 pinch salt; a little sugar; a little white pepper; vegetable oil, as needed

A super-simple snack of seasoned shrimp wrapped in rice paper and fried until crispy outside and springy inside.

15 min Difficulty Easy drinking snack

Main ingredients

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Ingredients needed 2 servings

14 frozen shrimp

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14 sheets rice paper

1 tbsp cooking wine (or cheongju)

1/2 tsp minced garlic

1 pinch salt

a little sugar

a little white pepper

vegetable oil, as needed

Recipe

Remove the vein from the back or belly of the thawed shrimp, rinse clean, and pat dry.
Season the shrimp with cooking wine, minced garlic, salt, sugar, and white pepper.
Dip rice paper in lukewarm water, place 2 seasoned shrimp on it, and wrap tightly and flatly.
Add a suitable amount of oil to a pan and fry the rice-paper-wrapped shrimp over medium-low heat.
Keep the rice paper pieces apart so they don't stick together, cook until crispy, then transfer to a plate.

Remove the shrimp veins and season with the marinade.
Wrap two shrimp at a time in rice paper.
Fry in an oiled pan until crispy.

Cooking tips

If the heat is too high, the rice paper can burn quickly, so adjust and cook over medium-low heat.
Rice paper pieces tend to stick together, so space them evenly when placing in the pan.

Recommended for

Those who want to make a unique and crispy snack using rice paper.
Those who want to prepare clean and quick finger food for guests.

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