Main ingredients 🥩
rice papershrimpgochugarugreen oniononioncheongyang chili peppergarlicdoubanjiangketchupvinegaroyster sauce
Ttukdak Hyung's Rice Paper Chili Shrimp
A dish where shrimp are wrapped in rice paper instead of flour batter, then baked in an air fryer to create a chewy texture like glutinous sweet and sour pork. It is served with a Chinese-style chili sauce made with doubanjiang.
🙋 Recommended for
- ⭐ Those who find the hassle of coating with flour or starch batter and deep-frying burdensome or intimidating.
- ⭐ Those who love the unique texture of rice paper — crunchy on the outside and extremely chewy and bouncy on the inside — like guobao rou or glutinous sweet and sour pork.
- ⭐ Those who need a visually impressive, delicious, and upscale Chinese-style shrimp dish for parties or entertaining guests.
Ingredients needed 🛒2 servings
- rice paper, as needed
- cocktail shrimp, as needed
- cooking oil, enough
- salt, a pinch
- pepper, a pinch
- gochugaru, 1 tbsp
- minced green onion, a little
- minced onion, 1/2
- minced cheongyang chili pepper, a little
- minced garlic, 1 tbsp
- doubanjiang, 1 tbsp
- water, 1/2 cup
- ketchup, 3 tbsp
- sugar, 2 tbsp
- vinegar, 1 tbsp
- oyster sauce, 1 tbsp
- sesame seeds, a little
- parsley flakes, a little
Recipe 🍳
- Using scissors, cut the rice paper into equal halves to make uniform pieces.
- Lightly dip the cut rice paper in cold water, then place a cocktail shrimp in the center and roll it tightly like making kimbap.
- Brush the rolled shrimp pieces generously with cooking oil on both sides, and lightly season with salt and pepper.
- Preheat the air fryer to 190°C, then add the shrimp and cook for 15 minutes until transparent and crispy.
- While the shrimp are cooking, heat cooking oil in a pan for the sauce. Add gochugaru, minced green onion, minced onion, minced cheongyang chili pepper, minced garlic, and Chinese doubanjiang.
- Stir-fry over medium heat until the vegetables release moisture and the onion becomes translucent, being careful not to burn.
- When the onion is cooked, add water, ketchup, sugar, vinegar, and oyster sauce. Continue to stir-fry until the sauce thickens and becomes glossy.
- Pile the crispy, chewy rice paper shrimp fritters on a plate, then generously pour the hot homemade chili sauce over them, and garnish with sesame seeds and parsley flakes.
- Cut the rice paper in half, dip in water, wrap a cocktail shrimp, season with salt, pepper, and oil; air fry at 190°C for 15 minutes.
- In a pan, stir-fry gochugaru, minced vegetables, and doubanjiang until fragrant; when translucent, add water, ketchup, sugar, vinegar, and oyster sauce; cook until thickened.
- Pour the sweet and spicy sauce over the crispy, chewy shrimp fritters and serve.
Cooking tips 💡
- Since rice paper sticks strongly when wet, be sure to place each piece with enough space on the air fryer tray to prevent them from sticking together and tearing.
- For an authentic, rich, and spicy Chinatown-style flavor in the chili sauce, doubanjiang is essential, so it is recommended not to omit it.