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Kim Pham*-40 Emily Chan*-45 Betsy Ding*-45 Emerald Chan*-45

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Krapow Shrimp Rice Paper Wraps

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BY: Emily Chan

Krapow Shrimp Rice Paper Wraps

Equipment Needed

mixing bowl

skillet

metal tongs or cooking chopsticks

scissors

Cooking Time

30

minutes

Serving Count

2-4

servings

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: 

  1. Finely mince or pound garlic and cilantro stems. To a bowl add cleaned and dried shrimp along with garlic, cilantro, and Krapow Starter.
  2. Mix well and marinate for 20 minutes.


Assembly: 

  1. 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.
  2. Lightly grease your rolling surface with sesame oil to avoid sticking. 
  3. 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.
  4. 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.
  5. Once completed, set aside on a lightly oiled plate while you finish wrapping remaining shrimp.


Let’s get cooking: 

  1. Cover the bottom of a heavy bottom non-stick skillet in ½ inch of a neutral cooking oil.
  2. Bring skillet to medium-high heat and fry shrimp wraps for 2 minutes on each side or until golden brown.
  3. Brush with remaining starter and garnish with cilantro leaves (or garnish with cilantro leaves + serve with soy sauce and fresh chopped chilies).


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