tom chien gion

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.

Crispy Whole Shrimp Appetizer with Netted Rice Paper Wrapper

lb headless large shrimp (size 21/25, peeled, deveined with tails)

oyster sauce

sugar

netted rice paper wrapper

Vegetable oil

Bottled sweet chili dipping sauce

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&#8217;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.

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Crispy Whole Shrimp Appetizer with ...

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