Crispy Rice Paper Shrimp Pancake (No Flour Needed)

 Crispy Rice Paper Shrimp Pancake 

This crispy rice paper shrimp pancake is light and crunchy on the outside, with juicy shrimp and green onions inside. It uses dry rice paper instead of a flour batter, making it surprisingly simple to prepare at home.

This is a Korean-inspired fusion recipe rather than a traditional Korean jeon. It takes the familiar idea of a savory Korean pancake and uses rice paper to create a thin, crispy outside. 

Why You’ll Love This Recipe

• No flour batter is needed.
• The ingredients are simple.
• Dry rice paper creates light, crispy edges.
• The sweet and tangy dipping sauce pairs perfectly with the shrimp.

Ingredients

For the Shrimp Pancakes

• 7 oz (200 g) shrimp
• 4 medium rice paper wrappers
• 2 green onions
• A little thinly shredded carrot (optional)
• 2 pinches salt
• A little black pepper
• ⅓ tsp minced garlic
• 1 tsp mirin
• 1 tbsp potato starch
• Cooking oil

For the Dipping Sauce

• 1 tbsp soy sauce
• 1½ tsp vinegar
• 1 tsp honey
• ½ tsp minced garlic
• A little chopped green onion
• A little gochugaru
• A little sesame seeds

Ingredient Notes

• Rice paper: Use medium rice paper wrappers straight from the package. Do not soak them for this recipe.
• Potato starch: It helps hold the shrimp mixture together without a flour batter.
• Mirin: It adds a mild sweetness to the shrimp mixture.
• Gochugaru: Korean red pepper flakes add a little heat and color to the dipping sauce. 

How to Make Crispy Rice Paper Shrimp Pancakes

1. Prepare the shrimp: Pat 7 oz (200 g) shrimp very dry with paper towels. Use the flat side of a meat tenderizer to gently mince the shrimp. You can also chop it with a knife. Leave a few small pieces instead of turning the shrimp into a smooth paste. This gives the filling a better texture. 

2. Prepare the vegetables: Thinly slice 2 green onions on a diagonal. If using, cut a little carrot into thin, short strips. This makes the filling easier to spread evenly.

3. Season the shrimp mixture: Place the 7 oz (200 g) minced shrimp, 2 sliced green onions, and optional carrot in a bowl. Add 2 pinches salt, a little black pepper, ⅓ teaspoon minced garlic, 1 teaspoon mirin, and 1 tablespoon potato starch. Mix gently just until everything is combined. 

4. Assemble the first pancake: Place 1 dry rice paper wrapper on your work surface. Spread half of the shrimp mixture over the rice paper in a very thin, even layer. Leave a little space around the edge. Cover it with another dry rice paper wrapper and press gently. 

5. Cook the first side: Add a generous amount of cooking oil to a pan and preheat it over high heat. Once the oil is hot, carefully add the pancake. Gently press the edges so they touch the hot oil. Cook over high heat for about 1 minute, or until the bottom feels firm. 

6. Flip and finish cooking: Once the pancake holds its shape, carefully flip it once. Reduce the heat to medium-high and cook the other side for another 1 to 2 minutes, until the shrimp is fully cooked and both sides are crispy. Every stove and pan heats differently, so watch the color as it cooks. 

7. Make the dipping sauce: Combine 1 tablespoon soy sauce, 1½ teaspoons vinegar, 1 teaspoon honey, and ½ teaspoon minced garlic. Add a little chopped green onion, gochugaru, and sesame seeds. Mix well.

 

8. Cut and serve: Use kitchen scissors to cut each pancake into pieces. Serve immediately with the sweet and tangy dipping sauce. 

Tips for the Crispiest Results

• Pat the shrimp very dry. Excess moisture can steam the rice paper instead of making it crispy.
• Leave a few small pieces of shrimp for a better texture.
• Do not soak the rice paper.
• Spread the filling very thinly so the shrimp cooks quickly and evenly.
• Leave a little space around the edge for a lighter, crispier border.
• Wait until the pancake holds its shape before flipping it.
• Serve it warm, when the rice paper is at its crispiest.

Frequently Asked Questions

Do I need to soak the rice paper?

No. Use the rice paper completely dry. The moisture from the shrimp filling helps the two wrappers stick together as they cook.

Can I chop the shrimp with a knife?

Yes. A meat tenderizer makes it quick and easy, but a knife works well too. Do not chop the shrimp into a completely smooth paste.

Why should I spread the filling thinly?

A thin layer helps the shrimp cook through quickly. It also allows the rice paper to become crispy before it gets too dark.

Is the carrot necessary?

No. The carrot is optional and is mainly added for color.

How many pancakes does this recipe make?

This recipe makes 2 medium pancakes using 4 rice paper wrappers.

This crispy rice paper shrimp pancake is an easy way to enjoy juicy shrimp with a light, delicate crunch. The simple dipping sauce adds a sweet and tangy flavor without overpowering the shrimp.

I hope you give this Korean-inspired fusion recipe a try and enjoy it while it is still warm and crispy.

📺 Prefer watching instead of reading?

Watch the full step-by-step YouTube video below to see exactly how I make this recipe at home.

Tools and ingredients I use are here 💛👇https://www.amazon.com/shop/chungskfood