Asian Shrimp Salad with Rice Paper Chips
This asian shrimp salad recipe was one of my most viral videos on TikTok in 2020 and is still made in my household at least 1 a week ! Sushi is one of my fav foods and it just reminds me of a deconstructed sushi bite ! Okay, please tell me Im not the only one who didn’t know you can fry up rice paper and it becomes this light and crispy chip that melts in your mouth— oh my goodness, these two are the perfect bite. If you try this, tag me! I love seeing your foodie photos (:
What you’ll need:
Servings: 2-3
2 lbs uncooked shrimp (peeled and deveined for convenience)
salt
black pepper
4 sheets of rice paper
2 tsps japanese mayonaiise
2 tsps sriracha
2 tsps ponzu
1 tsp sesame oil
crushed up seaweed snacks or furikake seasoning
1 small cucumber (diced)
1/2 large avocado (diced)
Instructions:
Start off by patting shrimp dry and season lightly with salt and black pepper— airfry at 390F for about 7 minutes . Transfer to a cutting board.
Coarsely rough chop shrimp and transfer to a mixing bowl— place into refrigerator for about 10 minutes or until shrimp is completely cooled.
Take about 4 sheets of rice paper and use kitchen shears to cut into squares or any shape chip you’d like—
Heat up a shallow pan and add a little bit of olive oil— take one rice paper square at a time and fry up each side until rice paper “pops” up and becomes crispy. (This part is super fast). Continue until all rice paper is fried. Allow rice paper chips to cool on a wired rack.
Once shrimp is cooled, remove from fridge and add in the following: japanese mayo, sriracha, ponzu, sesame oil, diced cucumber, diced avocado, and furikake or crushed up seaweed snacks. Add a tiny pinch of salt and black pepper to taste. Gently fold to combine.
Transfer shrimp salad to a serving dish and assemble rice paper chips on the side. To enjoy, take a rice paper chip and add some shrimp salad on top— YUM.
