This exquisite dish combines the crispy texture of lightly fried rice paper with the spicy and flavorful dynamite shrimp, creating an irresistible explosion of flavors in every bite. Not only is this recipe easy to follow, but it also guarantees that you'll serve something memorable and delicious.
You will need
1.1 lbs raw large shrimp without heads, peeled and cleaned
1/2 cup full fat milk
1/2 tbsp white wine vinegar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
A pinch of MSG
1 cup cornstarch
Neutral oil for frying
Fresh cilantro, finely chopped
Sauce
1/2 cup mayonnaise
5 tbsp sweet chili sauce
1 ½ tbsp sriracha sauce
1 tsp soy sauce
½ - 1 tsp sambal oelek
Asian coleslaw
4 ½ tbsp rice vinegar
2 tbsp soy sauce
2 ½ tbsp golden syrup (or maple syrup)
1 tbsp roasted sesame seeds
1 tsp roasted sesame oil
1 tsp sriracha sauce
1 clove garlic, finely grated
1 ½ tsp ginger, finely grated
4 tbsp mayonnaise
Flake salt
Freshly ground black pepper
4 cups white and red cabbage, finely shredded
2 cups carrot, finely shredded
1/2 cup spring onion, finely chopped
Cilantro, finely chopped
For serving
Rice paper, cut into 4–6 pieces
Flaky salt
Iceberg lettuce, shredded
How to make it
Start by making the coleslaw
1. Mix all the ingredients for the dressing in a large bowl. Add salt and black pepper to taste.
4 ½ tbsp rice vinegar
2 tbsp soy sauce
2 ½ tbsp golden syrup (or maple syrup)
1 tbsp roasted sesame seeds
1 tsp roasted sesame oil
1 tsp sriracha sauce
1 clove garlic, finely grated
1 ½ tsp ginger, finely grated
4 tbsp mayonnaise
Flake salt
Freshly ground black pepper
2. Prepare the vegetables by shredding and chopping. Turn them into the dressing, mix well and place the coleslaw in the fridge.
4 cups white and red cabbage, finely shredded
2 cups carrot, finely shredded
1/2 cup spring onion, finely chopped
Cilantro, finely chopped
3. Prepare the shrimp by peeling and cleaning them. Rinse them and put them on kitchen paper towel. Cover with kitchen paper and press to remove moisture.
1.1 lbs raw large shrimp without heads, peeled and cleaned
4. Measure milk in a bowl big enough to hold the shrimp. Add vinegar and stir. Let stand for 10 minutes.
1/2 cup standard milk
1/2 tbsp white wine vinegar
5. Add salt, black pepper, and MSG to the milk. Mix well and add the shrimp. Mix, set aside and marinate for at least 30 minutes.
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
A pinch of MSG
6. Mix all the ingredients for the sauce. If you like to serve more than a small amount of sauce on the side, make a double batch.
1/2 cup mayonnaise
5 tbsp sweet chili sauce
1 ½ tbsp sriracha sauce
1 tsp soy sauce
½ - 1 tsp sambal oelek
7. Heat up oil until it is so hot that small bubbles arise when you lower a wooden stick/wooden shaft into the oil. Add and fry one rice paper triangle at the time and fry for a few seconds until they turn white and puff up. Put them on a baking sheet with kitchen paper and sprinkle with flaky salt directly when they are still hot.
Neutral oil for frying
Rice paper, cut into 4–6 pieces
Flaky salt
8. Pour cornstarch into a plastic bag and add a few shrimp at a time and shake around so that the shrimp are covered with cornstarch.
1 cup cornstarch
1.1 lbs raw large shrimp without heads, peeled and cleaned
9. Heat up the oil again to fry the shrimp in. The oil should cover a layer of shrimp. When the oil is hot so that small bubbles arise when you put down a wooden stick, lower the heat to high medium heat. Fry the shrimp in batches for about 3–4 minutes and let them drain on kitchen paper. Turn them a few times during frying.
10. Shred iceberg lettuce and put on a serving dish.
Iceberg lettuce, shredded
11. Put the shrimp in a bowl and pour over half of the sauce or more and stir around so that they are covered with sauce.
12. Put the shrimp with the sauce on the bed of iceberg lettuce and sprinkle with chopped cilantro. Serve the remaining sauce on the side along with the rice paper and Asian coleslaw. Let each one build their own rice paper with shrimp, vegetables, and more sauce.
Fresh cilantro, finely chopped
Dynamite shrimp can also be served in tacos, with pasta or as a tapas without accessories.
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