vietnamese shrimp appetizer

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.

A flavorful grilled shrimp appetizer marinated in a simple, spicy mix. This skewered shrimp dish is a popular Vietnamese street food that is usually shared with others. Quick to cook and full of flavor, it’s the perfect dish for your next gathering. Charred, flavorful, and delicious!

Grilled Salt &amp; Chili Shrimp (Tôm Nướng Muối Ớt)

35 large shell-on-tail-on prawns/shrimp

skewers

annatto oil

sesame oil

lemongrass

garlic

shallot

chili peppers

MSG (optional)

Salt and lime dipping sauce

Skewer the shrimp

Insert the skewer, starting at the tail then through the head.

Mix ingredients and marinate

Combine annatto oil, sesame oil, lemongrass, garlic, shallot, oyster sauce, sugar, chili peppers (optional) and MSG (optional) in a small bowl. Mix until combined. Brush marinade on shrimp skewers and set them aside to marinate for at least one hour or overnight in the fridge for better results.

Grill

Over high heat, grill shrimp for about one minute per side or until lightly charred. Place on a serving platter and serve with optional dipping sauce.

Top 2 vietnamese shrimp appetizer recipes from across the web

The most viewed vietnamese shrimp appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Crispy Whole Shrimp Appetizer with ...

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Top 2 vietnamese shrimp appetizer recipes from across the web

The most viewed vietnamese shrimp appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Whole Shrimp Appetizer with ...

Grilled Salt &amp; Chili Shrimp (Tô...

The most viewed vietnamese shrimp appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Grilled Salt & Chili Shrimp (Tô...