Shrimp Rice Paper Pancakes
This is one of the quickest savory pancakes you can whip up if you’re craving that crispy and chewy contrast. It’s a crossover between the Vietnamese pizza (Bánh Tráng Nướng) and Taiwanese shrimp omelette (蝦仁煎餅.)
My random two cents…
Honestly, I had a lot of trouble coming up with a name for this dish - simply because it’s one of those viral dishes that was born out of a TikTok trend and has been made a thousand different times… so no one knows its origin. When I first made it, the texture reminded me a lot of something I grew up eating on the street sides of Taiwan - Taiwanese shrimp omelettes. But it’s not quite that, because we’re using what is most easily accessible to us to create that chewy-cronchy texture (rice papers) rather than going through the extensive efforts of making the cornstarch mixture from scratch. And since we’re using rice papers… it felt a like maybe the origin of this dish was Vietnamese? We have no idea! But at the end of the day… you can call it whatever you want to call it, so long as you get to try it and enjoy it :)
Ingredients:
7 - 8 shrimps
2 cloves minced garlic
2 tbsp chopped chives or scallions
2 tbsp shredded carrots
1 tsp white pepper
1 tbsp soy sauce
2 small squeezes of mayo
2 rice papers
Oil (neutral or sesame)
Any sweet barbecue sauce or Thai chili sauce for dipping
Instructions:
Chop or beat shrimp into a paste
Mix garlic, scallions, carrots, and all the seasoning ingredients into the paste
Spread the mixture onto a piece of rice paper and cover with another (be quick with this step so the rice papers don’t get too wet)
Oil and heat the pan before frying both sides of the rice papers on medium-high heat until crispy
Enjoy with a sweet barbecue sauce or Thai chili sauce!
