Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw seafood to prevent cross-contamination, as raw seafood carries bacteria.
Wash 200 grams of shelled shrimp, remove the intestinal tract, and mince with a cleaver. Do not chop too finely to retain chunky texture.
Watch out
Do not chop the shrimp too finely
coarse pieces must be retained, otherwise it will lose its bouncy texture
Put the minced shrimp in a bowl, add 1/6 tsp salt and throw/knead until sticky. Then add 1/4 tsp powdered sugar, 1/6 tsp white pepper, 20g chopped green onions, 10g minced ginger, 1 tbsp cornstarch, and 1 tsp sesame oil. Mix well into shrimp paste.
Watch out
Salt must be added first and kneaded/thrown until sticky, otherwise the patty will fall apart during frying and lack bounce.
Take 1 spring roll skin flat, spread the shrimp paste evenly, cover with another spring roll skin, press edges tight, and pierce holes all over the surface with a toothpick to prevent bubbling.
Watch out
Must pierce holes evenly on both sides with a toothpick to release air, otherwise trapped air will expand during frying and cause the patty to balloon and rupture.
Slide the patty gently along the edge of the pan when putting it in to avoid hot oil splashing and burning your skin.
Heat the frying oil to about 160-180°C, put in the shrimp patty, fry slowly over low heat while gently turning with chopsticks, and fry for about 4 minutes until both sides are golden brown. Remove and drain oil.
local_fire_departmentLow heat, about 4 minutesWatch out
Wait until one side is set before flipping, otherwise the wrapper will break
fry slowly over low heat until both sides are golden, otherwise it will burn outside and remain raw inside
Keep fingers steady away from the blade when slicing with a sharp knife to avoid cuts.
Place the fried shrimp patty on absorbent paper to drain excess oil, then use a cleaver to cut into small triangular pieces. Serve with a little Thai sweet chili sauce.
Watch out
Cut cleanly downwards with the cleaver, otherwise the crispy crust will shatter and ruin the presentation.
