Grilled shrimp in rice paper

4 servings

35 minutes

Grilled shrimp in rice paper is a vibrant dish of Thai cuisine that embodies the freshness and spiciness of Eastern flavors. Shrimp infused with garlic, lemon zest, and jalapeño are grilled to golden tenderness. They are then carefully wrapped in thin rice paper along with refreshing lettuce, crunchy cucumber, and fragrant herbs. This combination of textures and flavors gives the dish a delightful lightness, making it perfect for warm evenings. Served with a sweet-and-sour sauce that reveals a balance of spiciness and freshness, the roll is easy to hold and enjoy every crispy, juicy bite.

Energy value per serving

• Calories: 219.8
• Proteins: 25.4g
• Fats: 6.2g
• Carbohydrates: 14.1g

Ingredients

• Garlic: 3 clove
• Shallots: 2 pc
• Sugar: 1 tbsp
• Sea salt: 0.5 tsp
• Ground white pepper: 0.3 tsp
• Fresh mint: 20 g
• Lemon: 1 pc
• Fish sauce: 2 tbsp
• Olive oil: 1 tbsp
• Tiger prawns: 12 pc
• Lettuce leaves: 7 pc
• Rice paper: 12 pc
• Coriander: 50 g
• Jalapeno pepper: 2 pc
• Cucumbers: 1 pc
• Sweet and sour sauce: to taste

Cooking steps

1. Soak bamboo skewers in water for 20 minutes, then set aside. Mash the garlic, chop the onion, zest the lemon, and finely chop the jalapeño peppers. In a medium bowl, mix garlic, onion, salt, sugar, peppers, crushed mint, lemon zest, fish sauce, and oil. Shake while mixing. Add the shrimp. Shake well. Cover and chill in the refrigerator for 20 minutes.

   Required ingredients:

   • Garlic: 3 cloves
   • Shallots: 2 pieces
   • Sugar: 1 tablespoon
   • Sea salt: 0.5 teaspoon
   • Ground white pepper: 0.3 teaspoon
   • Fresh mint: 20 g
   • Lemon: 1 piece
   • Fish sauce: 2 tablespoons
   • Olive oil: 1 tablespoon
   • Tiger prawns: 12 pieces

2. Cut the lettuce leaves into large squares, peel the cucumber and slice it into long thin strips along its length.

   Required ingredients:

   • Lettuce leaves: 7 pieces
   • Cucumbers: 1 piece

3. Preheat the grill; take the shrimp out of the fridge. Skewer them. Generously drizzle with vegetable oil and place over medium heat. Grill, turning to avoid burning, until the shrimp are pink-golden and tender, about 3-4 minutes; transfer to a plate.

   Required ingredients:

   • Tiger prawns: 12 pieces
   • Olive oil: 1 tablespoon

4. Soak rice paper (preferably round sheets, 20 cm in diameter) in a bowl of very warm water. Shake off excess water and place on a work surface. Cover with several lettuce leaves, 2-3 slices of cucumber, 3-4 shrimp, a mint and cilantro leaf, and a few chili cubes. Pull the bottom edge of the rice paper over the filling. Roll the rice paper from left to right over the filling to form a cylinder. Repeat with the remaining ingredients. Serve with sweet and sour sauce.

   Required ingredients:

   • Rice paper: 12 pieces
   • Lettuce leaves: 7 pieces
   • Cucumbers: 1 piece
   • Tiger prawns: 12 pieces
   • Fresh mint: 20 g
   • Coriander: 50 g
   • Jalapeno pepper: 2 pieces
   • Sweet and sour sauce:  to taste