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Lemongrass Shrimp in Crispy Rice Paper – You’ll Love This!

Herman — Mon, 10 Jun 2024 06:07:28 +0000

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 Tbsp 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.

Lemongrass Shrimp in Crispy Rice Paper (or Rice Paper Pillows)

Serves: 2-3 Prep Time: 25 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

Ingredients

Main Ingredients

1 pound raw shrimp, peeled and deveined

1.5 Tbsp lemongrass, minced

2 cloves garlic

1/2 Tbsp fish sauce

2 tsp light soy sauce

1/2 Tbsp brown sugar

1 Tbsp 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)

1/3 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small thai chili

1 clove garlic

1 tsp 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 Tbsp 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.

The post Lemongrass Shrimp in Crispy Rice Paper – You’ll Love This! first appeared on Herman at Home.

Lemongrass Chicken in Crispy Rice Paper (or Rice Paper Pillows)

Herman — Fri, 24 May 2024 01:51:59 +0000

I have another crispy rice paper (or rice paper pillows) recipe that so many of you love, with it going VIRAL on social media – Lemongrass Chicken in Crispy Rice Paper! If you haven’t made this recipe yet, you need to try it because lemongrass chicken 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.

What is Lemongrass?

Why you’ll love this recipe

This crispy rice paper (or rice paper pillows) recipe with lemongrass chicken and rice noodle is a unique combination that packs a ton of flavor. Lemongrass adds a hint of citrus and when used as a marinade for chicken with soy sauce, fish sauce, lime juice, sugar and more, you get a combination of flavors that is unlike anything you’ve had!

Ingredients

Chicken thighs – I prefer chicken thighs for that extra juiciness and fat but feel free to use chicken breast
Lemongrass – this is definitely the star of the show! This adds so much earthy notes and hints of citrus.
Fish sauce – you get so much umami and savory flavor here so this is a must!
Soy sauce – more of the umami flavor that can’t be skipped!
Dark soy sauce – this ingredient can be found in Asian grocery stores and usually darker and slightly thicker than usual soy sauce
Brown sugar – adds sweetness and balances the savory from the other sauces
Lime juice – a bit of acid to balance all the other flavors
Rice noodles – thin rice noodles are best for this and perfectly compliments the chicken
Green onions – the green parts are used for this recipe for a mild, peppery flavor
Rice paper – make sure to double wrap each dumpling and fry it to crispy perfection!

How to Make Lemongrass Chicken in Crispy Rice Paper

In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate for 20-30 mins or overnight preferred.
Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins until browned and cooked through. Slice into strips when done.
While chicken thighs are cooking, add water to a pot and bring to a boil. Cook rice noodles according to the package until cooked through. Drain and rinse noodles thoroughly and set aside.
To assemble, dip rice paper in warm water to re-hydrate and drain off any excess water. Lay rice paper flat on a surface then place 3-4 slices of chicken thighs, a small bunch of rice noodles, and 2-3 pieces of green onion. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides.

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 prepping a few hours ahead of time and not the night before.

Lemongrass Chicken in Crispy Rice Paper

Serves: 3-4 Prep Time: 25 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 50 voted )

Ingredients

Lemongrass chicken

1 lbs boneless, skinless chicken thighs

4 cloves garlic

3 Tbsp minced lemongrass

2 Tbsp fish sauce

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

2 Tbsp brown sugar

1 lime, juiced

5 oz. rice noodles

3 stalks green onion, greens cut into 2-3 inch pieces

10 rounds of rice paper

2-3 Tbsp olive oil

Dipping sauce (Nước chấm)

1/4 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate for 20-30 mins or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins until browned and cooked through. Slice into strips when done.

3. While chicken thighs are cooking, add water to a pot and bring to a boil. Cook rice noodles according to the package until cooked through. Drain and rinse noodles and set aside.

4. To assemble, dip rice paper in warm water to rehydrate. Place on top of the rice paper 3-4 slices of chicken thighs, a small bunch of rice noodles, and 2-3 pieces of green onion. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.

5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides.

The post Lemongrass Chicken in Crispy Rice Paper (or Rice Paper Pillows) first appeared on Herman at Home.