Ttukdak Hyung's Rice Paper Chili Shrimp

• 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 🍳

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.

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.