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Rice Paper Shrimp Pancakes with Soy Chili Dipping Sauce
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Rice Paper Shrimp Pancakes with Soy Chili Dipping Sauce

30 minPour 2Nutri-Score C€€
par @hermanathome3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • shrimp (peeled, deveined, patted dry and finely minced)Autres250 g
  • green onions (thinly sliced)Fruits et légumes2 morceaux
  • garlic (minced)Fruits et légumes2 morceaux
  • oyster sauceÉpicerie15 ml
  • sesame oilÉpicerie10 ml
  • cornstarchÉpicerie10 g
  • rice paper sheetsÉpicerie8 morceaux
  • eggs (beaten)Produits laitiers2 morceaux
  • frying oilÉpicerie30 ml
  • soy sauceÉpicerie30 ml
  • chili sauceÉpicerie15 ml

par portion

Nutrition

416kcal

Glucides
39 g
Protéines
29 g
Lipides
16 g

pas à pas

Préparation

  1. Prepare the shrimp filling

    • Pat the shrimp dry with paper towels.
    • Mince the shrimp finely with a knife or in a food processor.
    • Combine the minced shrimp with the sliced green onions, minced garlic, oyster sauce, sesame oil and cornstarch.
    Étape 1

  2. Assemble the pancakes

    • Lay out two sheets of rice paper.
    • Spread the shrimp filling over them.
    • Top with two more sheets of rice paper.
    Étape 2

  3. Fry the pancakes

    • Brush the pancakes with beaten egg on both sides.
    • Fry in a skillet with oil until golden brown and the shrimp is cooked through.
    Étape 3

  4. Make the dipping sauce and serve

    • Stir together the soy sauce and chili sauce.
    • Serve the pancakes hot with the soy chili dipping sauce.
    Étape 4
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