Following up on my viral video on Lemongrass Chicken in Crispy Rice Paper (or Rice Paper Pillows), this time around I am making Lemongrass Shrimp in Crispy Rice Paper.
If you haven't made this recipe yet, you need to try it because lemongrass shrimp and crispy rice paper are a match made in heaven! These bites are packed with earthy, umami, sweet and savory flavors then served with nước chấm, a traditional Vietnamese dipping sauce.
I love it and you are going to love it too!
What is Lemongrass?
Lemongrass is a popular plant that smells and tastes a bit like lemons. It's often used to add flavor to food, especially in Asian dishes.
Outside of food, it is used in oils for its nice smell and to keep bugs away. Plus, it's thought to have some health benefits, like helping with swelling and fighting germs.
If you don't have access to lemongrass, you can substitute for lemon zest.
Why you'll love this recipe
Lemongrass shrimp in crispy rice paper is a favorite due to its balanced flavor combination of citrusy lemongrass, savory shrimp, and rice noodles.
When you pair it with nước chấm, a traditional Vietnamese dipping sauce, you won't be able to stop eating!
Ingredients
- Shrimp - provides a sweet, delicate flavor and a tender texture that pairs well with the aromatic lemongrass, serving as the main protein of the dish.
- Lemongrass - adds a citrusy, refreshing flavor that enhances the shrimp and gives the dish its distinctive taste, making it aromatic and vibrant.
- Garlic - adds depth and a savory undertone, complementing the lemongrass and shrimp, and enhancing the overall flavor.
- Fish Sauce - provides umami and a slight saltiness, enhancing the overall flavor profile of the dish, and adding a characteristic taste of Southeast Asian cuisine.
- Soy Sauce - adds a mild saltiness and a touch of sweetness, balancing the flavors of the marinade, and complementing the shrimp.
- Brown Sugar - balances the savory and tangy elements, adding a hint of caramelized sweetness, which enhances the overall taste profile.
- Lime Juice - adds brightness and acidity, balancing the flavors and providing a refreshing contrast to the savory ingredients.
- Salt - enhances the overall flavor by bringing out the natural flavors of the ingredients, ensuring the dish is well-seasoned.
- Vermicelli Rice Noodle - adds a soft, chewy texture that contrasts with the crispy rice paper and complements the shrimp filling, contributing to the overall mouthfeel.
- Chinese Chives - adds a mild onion-garlic flavor and a slight crunch, contributing to the overall texture and taste, and providing an additional layer of flavor.
- Rice Paper - provides a crispy outer layer when fried, creating a delightful texture contrast with the tender filling, and making the dish visually appealing.
How to Make Lemongrass Shrimp in Crispy Rice Paper
- In a bowl, add shrimp, lemongrass, garlic, fish sauce, soy sauce, brown sugar, lime juice, and salt and mix to combine. Let marinade for 15 mins.
- In a medium pan over medium heat, add shrimp and cook for 2-3 mins on each side until shrimp is tender and cooked through.
- Bring a medium pot to boil and add vermicelli rice noodles. Cook the noodles according to the package suggested time then drain all of the water. Quickly rinse with cold water through all the noodles for 20 seconds then drain all the water again. The noodles will dry and be sticky and bouncey.
- To assemble, dip rice paper completely in warm water, drain all the water, then transfer to a plate. Working quickly as the rice paper will get sticky, add 4-5 pieces of shrimp, a small handful of cooked rice noodles, and 2-3 pieces of chinese chives. Fold the left and right edges to the center, then fold the bottom edge cover the filling and slowly roll up until you get a crispy rice paper pillow.
- In a medium pan over medium heat, add 2 tablespoon of oil then add rice papers and pan fry on each side for about 4-5 mins until golden brown. Remove from heat and serve with the dipping sauce.
Storage
I recommend eating this as fresh as possible. However, if you'd like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend preparing a few hours ahead of time and not the night before.
Ingredients
Main Ingredients
1 pound raw shrimp, peeled and deveined
1.5 tablespoon lemongrass, minced
2 cloves garlic
½ tablespoon fish sauce
2 teaspoon light soy sauce
½ tablespoon brown sugar
1 tablespoon lime juice
Pinch of salt
5 oz. vermicelli rice noodle
1-2 stalks chinese chives, cut into 3 inch length
8-10 rice paper
Dipping sauce (nuoc cham)
⅓ cup fish sauce
⅓ cup water
3 tablespoon sugar
2 tablespoon lime juice
2 teaspoon rice wine vinegar
1 small thai chili
1 clove garlic
1 teaspoon chili garlic sauce
Instructions
- In a bowl, add shrimp, lemongrass, garlic, fish sauce, soy sauce, brown sugar, lime juice, and salt and mix to combine. Let marinade for 15 mins.
- In a medium pan over medium heat, add shrimp and cook for 2-3 mins on each side until shrimp is tender and cooked through.
- Bring a medium pot to boil and add vermicelli rice noodles. Cook the noodles according to the package suggested time then drain all of the water. Quickly rinse with cold water through all the noodles for 20 seconds then drain all the water again. The noodles will dry and be sticky and bouncey.
- To assemble, dip rice paper completely in warm water, drain all the water, then transfer to a plate. Working quickly as the rice paper will get sticky, add 4-5 pieces of shrimp, a small handful of cooked rice noodles, and 2-3 pieces of chinese chives. Fold the left and right edges to the center, then fold the bottom edge cover the filling and slowly roll up until you get a crispy rice paper pillow.
- In a medium pan over medium heat, add 2 tablespoon of oil then add rice papers and pan fry on each side for about 4-5 mins until golden brown. Remove from heat and serve with the dipping sauce.
Leave a Reply