Rice Paper Shrimp Pancakes
Crispy rice paper pancakes filled with juicy seasoned shrimp, served with soy chili dipping sauce
Información nutricionalpor ración
1 ración ≈ 240 g
- 385 kcal
- Proteínas: 33,9 g, 35 % de las calorías
- Grasas: 11,4 g, 27 % de las calorías
- Hidratos: 36,5 g, 38 % de las calorías
Calculado a partir de los ingredientes.
Ingredientes10
- 600g
- 2ud
- 4diente
- 1cda
- 1cdta
- 1cda
- 16ud
- 2ud
- 2cda
- al gusto
Contiene
Los alérgenos se detectan automáticamente y pueden ser incompletos: revisa siempre los ingredientes.
Pasos6
Paso 1. Prepare the shrimp
Pat your shrimp dry, then mince it finely with a knife or food processor.
gambasPaso 2. Make the filling
Combine the minced shrimp with green onions, garlic, oyster sauce, sesame oil, and cornstarch.
gambascebolla chinaajosalsa de ostrasaceite de sésamomaicenaPaso 3. Assemble the pancakes
Dip two sheets of rice paper in water, add the shrimp filling, then top with two more sheets of rice paper.
Work quickly as the rice paper softens fast once dipped.papel de arrozPaso 4. Brush with egg
Brush the assembled pancakes with beaten eggs on both sides.
huevoPaso 5. Fry the pancakes
Fry in a skillet with oil until golden brown and the shrimp is cooked through.
Cook over medium heat to ensure the shrimp cooks through before the exterior burns.aceite vegetalPaso 6. Serve with sauce
Serve the pancakes with .
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