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Spicy shrimp & edamame salad with crispy rice paper chip

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Ingredients

The shrimp edamame salad:

  • Tbsp of butter or oil to cook the shrimp
  • Sea salt
  • Pepper
  • About 8-12 shrimp depending on size
  • 1/3 cup cooked edamame chopped
  • About 3 radishes chopped
  • 1 tbsp diced jalapeño
  • 2 tbsp chopped scallions
  • 2-3 tbsp kewpie mayo depending on how creamy you want it
  • 2 tsp Sesame oil
  • 1 tbsp Sweet chili
  • 1 tbsp soy sauce
  • A squeeze of wasabi optional
  • Furikake for topping

The rice paper:

  • A few sheets of rice paper
  • Vegetable oil
  • Cayenne pepper optional

Instructions

  • Peel and clean shrimp if needed, remove the tails. Season with a little olive oil, salt and pepper. Add butter to a skillet and add shrimp. Cook on medium to high heat for about 3 min per side or until shrimp are cooked. Let cool and roughly chop.
  • Add to a bowl with edamame, radish, jalapeño, scallions, kewpie mayo, sesame oil, sweet chili, soy sauce and wasabi if using. Sprinkle furikake overtop and give a good mix. Transfer to the fridge while you make your rice paper chips.
  • Using kitchen scissors, cut the rice paper into 4 pieces (or 8 pieces if you want smaller chips). Add oil to a skillet, enough to nicely coat the entire bottom of the pan. Let the oil get hot and add the rice paper. It should immediately turn white and crisp up in the pan. If it doesnt, the oil is not quite hot enough. Transfer to a cooling rack and repeat with remaining rice paper triangles. Dust a little cayenne pepper overtop for a little added heat. Serve with the spicy shrimp salad and that’s it! Enjoy!