Rice paper shrimp pancakes recipe
These rice paper shrimp pancakes have double-layered crispy wrappers and a bouncy shrimp and shiitake filling. Easy to pan-fry and perfect for sharing. (Makes four 9-inch pancakes; each serves 2 people.)
Servings: 4 pancakes
Ingredients
Shrimp pancake filling
- 1 lb raw white shrimp peeled and deveined (26–30 count per pound)
- 2½ oz fresh shiitake mushrooms finely chopped (about 4 large caps)
- 2 scallions finely chopped
- 1 oz shallot finely chopped (about half of 1 medium shallot)
- ½ tsp coarse sea salt
- 2 tsp light soy sauce or 1½ tbsp coconut aminos
- ¼ tsp sugar omit if using coconut aminos
- 1 tbsp toasted sesame oil
- ¼ tsp ground white pepper
- 2 tsp Chinese Shaoxing wine Taiwanese michiu, or gluten-free Japanese mirin (optional)
Rice paper and garish
- 16 round rice paper sheets 9-inch diameter; 4 sheets per pancake
- 6 tbsp neutral-flavored oil such as avocado oil, divided (1½ tbsp per pancake)
- 2 scallion greens thinly sliced lengthwise and soaked in ice water to curl
- Toasted white or black sesame seeds for garnish
Dipping sauce (choose one):
- Wonton dipping sauce for a savory option
- Egg roll sauce for a sweet option
Instructions
Make the shrimp filling:
- Peel and devein the shrimp, then transfer them to a small food processor. Pulse a few times until finely minced. Transfer the shrimp to a large mixing bowl.
- Add the shiitake, scallions, and shallot.
- Add the seasonings, from the salt through the Chinese cooking wine, if using. Mix with your hand in one direction until the mixture forms a sticky paste. It will look loose at first, but it will gradually come together and turn sticky.
Assemble the rice paper pancakes
- Work with one pancake at a time. Each pancake uses 4 rice paper sheets: 2 on the bottom and 2 on the top.
- To make one double-layered pair, lightly moisten your fingers with water. Rub a thin film of water only over the center of the rough side of one rice paper sheet. Place a second sheet on top and press gently so the two sheets adhere. Repeat to make the second pair.
- Keep most of the rice paper dry and firm. Do not dip or soak the sheets in water.
- Place one double-layered pair on your work surface. Add about ½ cup shrimp filling and use the back of a spoon to spread it evenly.
- Place the second double-layered pair over the filling. Gently press down with your palms to help the rice paper adhere and enclose the filling.
Pan-fry the pancakes
- Preheat a 10-inch nonstick skillet with 1½ tablespoons oil over medium heat. The pan is ready when the oil just begins to shimmer. It should feel hot when you hold your palm 2–3 inches above the skillet, but the oil should not smoke.
- Add one pancake. Pan-fry the first side over medium heat for 3–4 minutes. Gently press it down with a spatula to help the pancake stay flat and crisp. The rice paper should look pale white with light golden-brown spots.
- Flip and pan-fry the second side for 3 minutes, or until the rice paper is crisp and the shrimp filling is cooked through.
- While one pancake cooks, assemble the next one. Add another 1½ tablespoons oil to the skillet and allow it to heat before cooking each pancake. Repeat until all four pancakes are cooked.
Rest and serve
- Transfer each cooked pancake to a wire rack. Keep the pancakes in a single layer so the bottoms stay crisp while you finish the batch.
- Transfer the pancakes to a large serving plate. Garnish with the scallion curls and toasted sesame seeds.
- Drizzle 1 to 1½ tablespoons dipping sauce over each pancake right before serving so the rice paper stays crisp.
- Cut the pancakes into wedges with kitchen shears. Serve hot.
Notes
- Best texture: Cook only as many pancakes as you can finish in one sitting. They are crispest and freshest right after pan-frying rather than reheated from a large batch.
- Make ahead: The shrimp filling can be prepared up to 2 days ahead. Store it in an airtight container in the refrigerator.
- Storage: Store leftover pancakes flat in an airtight container in the refrigerator. For the best result, enjoy them within 1–2 days.
- To reheat: Reheat leftover pancakes in an air fryer at 380°F for 2 minutes. For reheating, the air fryer works much better than pan-frying the pancakes again and helps bring back their crisp texture. I recommend using the air fryer as a reheating tool for this recipe, not for cooking the pancakes from raw.
Nutrition
Serving: 1pancake | Calories: 455kcal | Carbohydrates: 37g | Protein: 17g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1105mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg
