40 min · 1 serving · @Maxine Sharf
Steamed Shrimp Rice Paper Dumplings
Juicy ginger-garlic shrimp wrapped in layered rice paper and steamed until tender, served with a tangy soy, rice vinegar and sesame dipping sauce.
Nutrition per serving
- 350 kcal
- 26 g protein
- 39 g carbs
- 10 g fat
Ingredients
- 115 g raw peeled shrimp, chopped
- ¼ clove garlic, minced
- ½ tsp fresh ginger, minced
- ½ tsp cornstarch
- 1 pinch kosher salt
- 1 pinch black pepper
- ½ tsp sesame oil
- ½ tsp soy sauce
- 5 sheets rice paper
- Avocado oil spray
- ¾ tbsp soy sauce (sauce)
- ½ tbsp rice vinegar (sauce)
- ¾ tsp sesame oil (sauce)
- ¼ tsp sesame seeds (sauce)
- ¾ tsp chilli oil or chilli garlic sauce (sauce, optional)
- 1 pinch sugar (sauce)
Steps
- Mix the shrimp with the garlic, ginger, cornstarch, salt, pepper, sesame oil and soy sauce.
- Cut the rice paper into quarters; stack 3 quarters, slightly rotated, soak in water for about 30 seconds until pliable, and lay on a damp paper towel.
- Spoon 2 tsp of filling into the centre, bring the edges up and pinch together at the top to seal; repeat with the rest.
- Place the dumplings on a parchment-lined, oil-sprayed plate in a steamer over boiling water and steam, covered, for 10 minutes; let them set for a few minutes.
- Stir together the soy sauce, rice vinegar, sesame oil, sesame seeds, chilli oil and sugar and serve as a dip.
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