Golden crispy whole shrimp wrapped in delicate netted rice paper for a delicious and quick appetizer.
Enjoy them as is or wrap them in leafy lettuce and Vietnamese herbs and dip them in a sweet and savory chili sauce.
Perfect for parties, easy to prepare, and ready in 20 minutes.
Related Post: Crispy Fried Pork Spring Roll with Nettted Rice Paper Wrapper
What You Will Need
To make this easy and delicious shrimp appetizer, gather the following ingredients:
- Large Shrimp — I’m using large shrimp size 21/25 which I like to get at Costco. They come already peeled and deveined with tail on.
- Oyster Sauce — Oyster sauce is an Asian salt alternative. It adds a savory and salty flavor to the shrimp.
- Sugar — A touch of sugar balances out the salty oyster sauce. You can use white sugar, brown sugar, or even honey as a substitute. I’m using granulated white sugar.
- Oil — Use a high smoke point oil like canola, peanut oil, or vegetable oil for frying. I’m using vegetable oil.
- Netted Rice Paper Wrapper — Netted rice paper is a special type of rice paper that features a net-like pattern.
- This unique design allows oil to penetrate underneath during frying, ensuring even cooking and perfect crispiness.
- You can find these wrappers in most Asian grocery stores in the freezer aisle.
How to Make It
Step 1: Prepping
- If needed, peel and devein the shrimp, leaving the tail intact. Rinse the shrimp and pat them dry to remove any fishy smell. Score the underside of each shrimp with 3-4 shallow slits to help them lay flat.
- In a bowl, season shrimp with oyster sauce and sugar.
Step 2: Wrapping
- Cut the netted rice paper in half.
- You may be able to work with the rice paper as is. But if you find that the netted rice paper is too brittle for wrapping, take a piece and dip it quickly in room temperature water to soften. You can also spray it lightly with water.
- Place a shrimp in the bottom center of the rice paper. Roll it up tightly.
Step 3: Frying
- Shallow or deep fry until golden and crispy, about 3 minutes total.
- Remove from the pan and drain excess oil on a wire rack or a plate lined with paper towels.
Step 4: Serve and Enjoy
- Serve as is or with your favorite dipping sauce.
FAQs
Can I use regular rice paper wrappers?
Yes, you can, but not all rice paper is the same. Make sure the rice paper is meant for frying; this will be explicitly stated on the packaging or at least shown with a picture of a fried spring roll.
When making this appetizers with regular, solid rice paper that is normally used for fresh spring rolls/summer rolls, I’ve found that they don’t work too well.
If you can’t find netted or the right rice paper wrapper for frying, I’d suggest using this recipe instead with spring roll or egg roll/lumpia wrappers.
Can I make these ahead of time?
Netted rice paper is extremely delicate so it’s best to fry them immediately once moistened. Good news is that once fried, you can store them in a closed container then refrigerate or freeze.
Reheat by air frying or pan-frying until warmed through and crispy again.
Other Appetizers to Try
- Savory Mini Pancakes (Banh Khot)
- Shrimp Paste Sugar Cane Skewers (Chao Tom)
- Steamed Savory Rice Cakes with Mung Bean Paste & Dried Shrimp (Banh Beo)
- Grilled Bread with Salt & Chili (Banh Mi Nuong Muoi Ot)
Crispy Whole Shrimp Appetizer with Netted Rice Paper Wrapper
- Total Time: 20 minutes
- Yield: 4 1x
Description
Crunchy shrimp appetizer wrapped in delicate rice paper and fried to perfection. Whole, tail-on large shrimp simply marinated and wrapped for a quick and tasty appetizer.
Ingredients
- 1 lb headless large shrimp (size 21/25, peeled, deveined with tails)
- 1 tablespoon oyster sauce
- 1/2 teaspoon granulated sugar
- 1 packet netted rice paper wrapper
- Vegetable oil for frying
- Bottled sweet chili dipping sauce or make your own (optional)
Instructions
- Prepare shrimp: Rinse the shrimp under cold water and patting them dry to remove any fishy smell. Score the underside of each shrimp with 3-4 cuts to help them lay straight.
- Season: In a bowl, combine the shrimp with oyster sauce and sugar. Set aside.
- Prepare rice paper: Using scissors, cut the rice paper in half. Fill a wide, shallow bowl with room temperature water, or use a spray bottle.
- Assemble: For each roll, moisten rice by quickly dipping it in the water. Gently shake off any excess water and transfer the softened rice paper to a clean plate. If using a spray bottle, lightly mist the rice paper. Work quickly to assemble the rolls: place a shrimp towards the bottom of the rice paper, leaving the tail exposed. Roll up to seal the shrimp inside. Repeat this process with the remaining shrimp. When setting them aside, make sure they don’t touch each other to prevent sticking and tearing.
- Deep fry: Fill a skillet with about 1 inch of oil and heat it to 375°F. Fry in batches for about 2 minutes or until they are golden brown, flipping them halfway through for even cooking. Transfer the fried shrimp rolls to a wire rack or a plate lined with paper towels to drain off excess oil.
- Finish: Plate and serve the shrimp rolls immediately for the best crunch. Enjoy as is or wrap in fresh lettuce leaves and dip them in your favorite sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: appetizer
- Method: Stovetop
- Cuisine: asian, vietnamese
