Description

Crispy puffed rice paper chips topped with spicy chili-glazed shrimp, quick pickles, and a creamy drizzle of spicy mayo. Bold, crunchy, and snackable.

Ingredients

8–10 rice paper sheets, cut into quarters

1/2 lb medium shrimp, peeled and deveined

2 tbsp chili crisp or sambal oelek

2 cloves garlic, minced

1-inch piece ginger, minced

1 tbsp soy sauce or tamari

1 tbsp honey or brown sugar

1/4 cup rice vinegar

1 tbsp sugar

1/2 cup thinly sliced radish or cucumber

1/3 cup Kewpie or spicy mayo

Neutral oil for frying

Salt and black pepper to taste

Scallions + sesame seeds for garnish

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Instructions

1. Start by making quick pickles: mix sliced veggies with rice vinegar, sugar, and a pinch of salt. Set aside.

2. Heat oil in a deep skillet. Fry rice paper pieces one at a time for 2–3 seconds until puffed. Drain on paper towels.

3. Season shrimp lightly with salt. Sear in hot pan 1–2 minutes per side until pink.

4. Add garlic, ginger, chili crisp, soy sauce, and honey. Toss shrimp in sauce and cook until sticky.

5. Build chips: Top each rice puff with shrimp, pickles, spicy mayo, scallions, and sesame seeds.

6. Serve immediately for max crunch.

Notes

Use tamari for a gluten-free version.

Sub tofu or crispy mushrooms for a plant-based twist.

Fry rice paper just before serving—it goes stale quickly.

Prep all toppings ahead and assemble to order for parties.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer, Snack
Method: Frying, Searing
Cuisine: Asian-Inspired