Rice Paper Shrimp Pancakes

• porties: 2 servings
• actieve tijd: 20 minutes
• totale tijd: 30 minutes

Ingrediënten

12 oz shrimp (peeled and deveined)

1 green onion (chopped)

1 clove garlic (minced)

1 Tbsp oyster sauce

1 tsp sesame oil

2 tsp cornstarch

1/4 tsp salt

Dash of white pepper

8 sheets rice paper (round 22cm)

1 egg (beaten)

4 Tbsp avocado oil (divided)

3 Tbsp soy sauce

1 tsp granulated sugar

2 tsp chili crisp

1 tsp rice vinegar

1 tsp sesame seeds

Instructies

Finely mince the shrimp with a knife or food processor until it turns into a paste.

Add shrimp, green onion, garlic, oyster sauce, sesame oil, corn starch, salt and white pepper in a bowl and mix well.

Whisk together soy sauce, sugar, chili crisp, rice vinegar and sesame seeds for the dipping sauce and set aside.

Dip a sheet of rice paper in water quickly then stack two sheets together on a flat surface. Spread half the shrimp mixture over the rice paper leaving a small border then dip two more sheets and lay them on top. Seal the edges tightly by pressing the rice paper layers together along the border.

Repeat with the remaining rice paper and shrimp mixture to make a second pancake.

Brush both sides of each pancake with the beaten egg.

Heat 1 Tbsp avocado oil in a pan over medium heat and pan fry one pancake for 3-4 minutes on one side until golden brown. Add the remaining 1 Tbsp avocado oil, flip and pan fry the other side for another 3-4 minutes until the shrimp is cooked through. Repeat with the second pancake.

Serve hot with the dipping sauce on the side.

Voedingswaarde

• Calorieën: 674 kcal
• Totale vet: 38 g
• Verzadigd vet: 5 g
• Onverzadigd vet: 31 g
• Transvet: 0.01 g
• Cholesterol: 360 mg
• Natrium: 2577 mg
• Totale koolhydraten: 38 g
• Voedingsvezels: 2 g
• Totale suikers: 3 g
• Eiwit: 45 g