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Equipment
- mixing bowl
- skillet
- metal tongs or cooking chopsticks
- scissors
Ingredients
- Omsom Thai Krapow Starter
- 1 lb. shrimp (cleaned and deshelled, tail-on)
- 3 cloves garlic
- rice paper
- ½ tsp. sugar
- ½ tsp. salt
- cilantro (optional)
Serve with:
Makes the perfect lil' snack!
Instructions
Let’s get cooking:
- Finely mince or pound garlic and cilantro stems. To a bowl add cleaned and dried shrimp along with garlic, cilantro, and Krapow Starter.
- Mix well and marinate for 20 minutes.
Assembly:
- Fill a large bowl with warm water. (Pro tip: The bowl needs to be big enough to accommodate for the width of the rice paper.) Season water with salt and sugar, mix to dissolve.
- Lightly grease your rolling surface with sesame oil to avoid sticking.
- With scissors, cut rice paper in half. Submerge while quickly rotating rice paper. (Pro tip: Don’t drench the rice paper as it will continue to soften as you work!) Place your rice paper smooth side down.
- Place one marinated shrimp on base of semi-circle, with the tail popping out. Fold the two sides towards the middle and top of semi circle to the base of tail.
- Once completed, set aside on a lightly oiled plate while you finish wrapping remaining shrimp.
Let’s get cooking:
- Cover the bottom of a heavy bottom non-stick skillet in ½ inch of a neutral cooking oil.
- Bring skillet to medium-high heat and fry shrimp wraps for 2 minutes on each side or until golden brown.
- Brush with remaining starter and garnish with cilantro leaves (or garnish with cilantro leaves + serve with soy sauce and fresh chopped chilies).
