vietnamese shrimp recipe

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 delicious fried shrimp appetizer that's crispy, flavorful, and best of all, easy to make. This recipe is perfect for a party or holiday appetizer.

Vietnamese Crispy Salt and Pepper Shrimp with Five Spice (Tôm Rang Muối)

shrimp (about 12 21/25 size large devein shrimp; head tail optional)

corn starch

Vegetable oil (for for deep-frying)

salt

chicken bouillon powder (see notes)

five-spice powder

garlic powder

black pepper

Prepare oil

 Fill a large wok or skillet 2 inches high with vegetable oil and heat to 375°F. If you don&#8217;t have a thermometer, drop a speck of cornstarch or insert a wooden chopstick into the oil. If it sizzles and bubbles around the cornstarch or chopstick, the oil is ready.

In a medium bowl, toss the shrimp with cornstarch until covered. Dust off any excess cornstarch. Carefully add the floured shrimp to the oil, one at a time to prevent sticking. Cook for 2-3 minutes or until golden brown and crispy. Transfer the shrimp to a wire rack or a plate lined with paper towels to drain off excess oil. Transfer the fried shrimp to a large bowl and set aside.

Add spice mixture

In a small bowl, combine the salt, chicken bouillon powder, five spice powder, garlic powder, and ground black pepper. Starting with half of the seasoning mixture, sprinkle it over the freshly fried shrimp. Toss to combine. Add more of the seasoning mixture if needed. Serve immediately for best results.

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Top 2 vietnamese shrimp recipe recipes from across the web

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

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Crispy Whole Shrimp Appetizer with ...

Vietnamese Crispy Salt and Pepper S...

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