CRISPY Rice Paper Shrimp 💥

Let’s talk about that CRUNCH! Chef Nini Nguyen adds seaweed to her take on the viral rice paper shrimp trend so it stays extra crisp 🤩 #FNHotList

RECIPE 👇

6 peeled, deveined medium or large shrimp
3 full sheets nori (toasted seaweed)
Twelve 6-inch round sheets rice paper
2 quarts neutral oil, for frying
Kosher salt, to taste
Togarashi, to taste

Butterfly the shrimp by splitting them lengthwise without cutting all the way through the backs. Flatten each gently with the palm of your hand. Set aside.

Cut the nori in half lengthwise and crosswise to make a total of 12 small squares. Have a small bowl of water nearby for wetting your fingers. Place 1 rice paper sheet on a counter. Dab a small amount of water with your finger in the center of the rice paper sheet. Press 1 nori square into the center of the rice paper (the water will work as an adhesive keeping the nori and rice paper together). Repeat to make another stack of 1 piece rice paper and 1 nori square.

Place a butterflied shrimp in the center of one of the nori sheets. Lay the second stack of rice paper and nori over the shrimp, nori-side down. Use the palm of your hand to firmly press the stack together. Repeat with the remaining rice paper, nori and shrimp making 6 packages.

Heat the oil in a large Dutch oven until the temperature measures 400 degrees F on a deep-fry thermometer. Add one shrimp package and fry just until the rice paper is puffed on both sides, about 30 seconds per side. Use a spider to transfer the package to a paper towel-lined sheet pan to drain. Repeat with the remaining 5 packages. Season with salt and togarashi.

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