The video combines a familiar food item (shrimp balls) with an innovative technique (using rice paper as a crispy coating), appealing to viewers looking for unique and potentially healthier alternatives to traditional fried foods.
Summary
The creator demonstrates how to make crispy shrimp balls using rice paper as a coating instead of breadcrumbs. They process shrimp into a paste with seasonings, form it into balls, coat them in finely ground rice paper, and then deep-fry them until crispy.
Structure
1Introduce crispy rice paper shrimp balls.
2Process rice paper into a powder using a food processor and blender.
3Prepare shrimp mixture with seasonings and chop some shrimp for texture.
4Chill the shrimp mixture and form into balls.
5Coat the shrimp balls in rice paper powder and deep-fry.
6Showcase the final crispy shrimp balls.
Product placement
Vietnamese rice paper (used as a coating for shrimp balls); Chicken bouillon powder (used as seasoning); Sesame oil (used as seasoning); Shrimp (main ingredient)
Original caption
Crispy Rice Paper Shrimp Balls 🍤🍚 I genuinely think this could be one of my signature recipes. Instead of using breadcrumbs or panko, I blended rice paper into coarse crumbs and used it as the coating. I honestly wasn’t sure if this would work, but the result was an incredibly light, crispy shell with a juicy, bouncy shrimp filling. If you’ve ever wondered what fried Vietnamese rice paper would taste like as a coating…this is it. Shrimp Paste * 500 g shrimp, peeled (process ⅔ into a smooth paste and finely chop the remaining ⅓) * 1 egg white * 1 tbsp cornstarch * 1 tsp chicken bouillon powder * 1 tsp sugar * ¾ tsp salt * ½ tsp white pepper * 1 tsp sesame oil * 1 clove garlic, grated * ½ tsp grated ginger Coating * Rice paper, blended into coarse crumbs Directions * Process ⅔ of the shrimp with the egg white, cornstarch, chicken bouillon, sugar, salt, white pepper, sesame oil, garlic, and ginger until smooth, sticky, and glossy. * Fold in the remaining ⅓ of the finely chopped shrimp. * Beat the mixture for 3–5 minutes until it becomes elastic. * Chill for 30 minutes. * Roll into balls and coat generously in the rice paper crumbs. * Deep fry at 350°F (175°C) until golden brown and cooked through. If you try this, let me know what you think. I have a feeling rice paper might deserve a spot alongside panko as one of the crispiest coatings around. #ricepaper #shrimpballs #shrimprecipe #asianrecipes #friedfood
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On-screen text
Crispy Rice Paper Shrimp Balls 🍤🍚
Transcript
I can't believe this worked. These are shrimp balls that I coated with rice paper that I blended up into a powder and the end result is a super crispy shrimp ball that is both gluten-free and extra crispy. And they are stuffed with shrimp. And this is how to make it. So I've prepped all the ingredients already. We've got our rice paper, we've got our shrimp, and all the seasonings. And we're gonna process the shrimp together and make it into a paste. And then form it into balls. But for the outside crispy shell, what we're gonna do is take a food processor and we're gonna food process a bunch of rice paper to make the crispy outside shell. So we're gonna need to cut up a bunch of the rice paper and then process it into a powder. Then we pulse it up. Looks like the food processor isn't really getting it fine enough. So I'm gonna pour this into a blender. So I tested the blender yesterday and it did make it into a finer powder. So I'm just gonna pour this into this blender. Let's get our all in here. And then we pulse this into a paste. We're gonna pulse this a few times because I want to mix a powder and also flakes as well. I think that's gonna give it a very texture. So we're gonna pulse this into a paste. It doesn't take too long. So this is what we have. And now we're gonna set this aside to chop up the shrimp. This is about 500 grams of shrimp. And I'm gonna food process two-thirds of it and then keep one-third of it to chop up into little bits so that we can mix that in. So that we can have different textures in the final result. So I'm gonna set this amount aside. And to the shrimp, I'm gonna add one egg white, a teaspoon of sugar, a teaspoon of chicken bouillon powder, a tablespoon of cornstarch, some black pepper. I would normally use white pepper, and a little bit of salt. We're also gonna add some grated ginger and garlic. And then we just pulse this into a paste. And then we add the chopped up shrimp. And just give that a good mix. Here's what the mixture looks like. And now we're gonna chill this in the freezer for about 15 to 30 minutes so that it can firm up and then we can form them into balls. So I'm gonna risk my life to deep fry on camera in front of you. But now as the oil heats up, we're gonna pour the rice paper powder into a bowl or a shallow plate. And then we're gonna take the shrimp mixture that is now chilled and roll it into a ball. Kind of the size of a golf ball. And then we're gonna roll it in the rice paper here. Just keep rolling it until it's fully covered. Then we're gonna lower it into the oil. Hopefully, this will result in a shrimp ball that's really crispy on the outside, the way that rice paper is. And remember, shrimp cooks really quickly. So you're not gonna want to fry these for long. Probably just four to six minutes depending on the size that you roll them out. So when I deep fry something, I always like to drain off the excess oils on a plate with some paper towel. I'm gonna fry the rest of these safely off camera. See you soon. So the idea behind this is to combine two recipes. The first is shrimp and crab balls from Chinese restaurants where they fry a ball of shrimp around a crab claw. And the other is to use rice paper from Vietnamese spring rolls because when you fry it up, it becomes very, very crispy and it's also light at the same time. I think this is probably gonna be one of my signature dishes because it's really, really tasty. And imagine this with a delicious sauce, like a spicy mayo. Cheers. So I'm gonna show you guys how to make these. So I've got about 500 grams of shrimp. I'm gonna food process two-thirds of it and then keep one-third of it to chop up into little bits so that we can mix that in. So that we can have different textures in the final result. So I'm gonna set this amount aside. And to the shrimp, I'm gonna add one egg white, a teaspoon of sugar, a teaspoon of chicken bouillon powder, a tablespoon of cornstarch, some black pepper. I would normally use white pepper, and a little bit of salt. We're also gonna add some grated ginger and garlic. And then we just pulse this into a paste. And then we add the chopped up shrimp. And just give that a good mix. Here's what the mixture looks like. And now we're gonna chill this in the freezer for about 15 to 30 minutes so that it can firm up and then we can form them into balls. So I'm gonna risk my life to deep fry on camera in front of you. But now as the oil heats up, we're gonna pour the rice paper powder into a bowl or a shallow plate. And then we're gonna take the shrimp mixture that is now chilled and roll it into a ball. Kind of the size of a golf ball. And then we're gonna roll it in the rice paper here. Just keep rolling it until it's fully covered. Then we're gonna lower it into the oil. Hopefully, this will result in a shrimp ball that's really crispy on the outside, the way that rice paper is. And remember, shrimp cooks really quickly. So you're not gonna want to fry these for longer. Probably just four to six minutes depending on the size that you roll them out. So when I deep fry something, I always like to drain off the excess oils on a plate with some paper towel. I'm gonna fry the rest of these safely off camera. See you soon. So the idea behind this is to combine two recipes. The first is shrimp and crab balls from Chinese restaurants where they fry a ball of shrimp around a crab claw. And the other is to use rice paper from Vietnamese spring rolls because when you fry it up, it becomes very, very crispy and it's also light at the same time. I think this is probably gonna be one of my signature dishes because it's really, really tasty. And imagine this with a delicious sauce, like a spicy mayo. Cheers.
