Crispy Rice Paper Shrimp

Name: Crispy Rice Paper Shrimp
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 6 peeled, deveined medium or large shrimp; 3 full sheets nori (toasted seaweed); Twelve 6-inch round sheets rice paper; 2 quarts neutral oil, for frying; Kosher salt, to taste; Togarashi, to taste

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Level: Intermediate

Total: 20 min
Active: 15 min

Yield: 6 servings

This recipe is a twist on the viral fried rice paper chips that are made with shrimp sandwiched between layers of rice paper. In the original version, the rice paper puffs up and becomes crispy except where it touches the shrimp; that part ends up soggy and chewy. My version adds seaweed to the mix to keep the rice paper crisp throughout and also to add a delicious flavor of the sea to this yummy snack.

Level: Intermediate

Total: 20 min
Active: 15 min

Yield: 6 servings

Ingredients

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6 peeled, deveined medium or large shrimp

3 full sheets nori (toasted seaweed)

Twelve 6-inch round sheets rice paper

2 quarts neutral oil, for frying

Kosher salt, to taste

Togarashi, to taste

Directions

Special equipment:

a deep-fry thermometer

Butterfly the shrimp by splitting them lengthwise without cutting all the way through the backs. Flatten each gently with the palm of your hand. Set aside.
Cut the nori in half lengthwise and crosswise to make a total of 12 small squares. Have a small bowl of water nearby for wetting your fingers. Place 1 rice paper sheet on a counter. Dab a small amount of water with your finger in the center of the rice paper sheet. Press 1 nori square into the center of the rice paper (the water will work as an adhesive keeping the nori and rice paper together). Repeat to make another stack of 1 piece rice paper and 1 nori square. Place a butterflied shrimp in the center of one of the nori sheets. Lay the second stack of rice paper and nori over the shrimp, nori-side down. Use the palm of your hand to firmly press the stack together. Repeat with the remaining rice paper, nori and shrimp making 6 packages.
Heat the oil in a large Dutch oven until the temperature measures 400 degrees F on a deep-fry thermometer. Add one shrimp package and fry just until the rice paper is puffed on both sides, about 30 seconds per side. Use a spider to transfer the package to a paper towel-lined sheet pan to drain. Repeat with the remaining 5 packages. Season with salt and togarashi.