Sweet Shrimp Poke on Rice Paper Chips

Name: Sweet Shrimp Poke on Rice Paper Chips
Total time: 900 s
Yield: 2 people
Cuisine: American
Ingredients: 32 pc tiny sweet shrimps; 1.5 tbsp ponzu; 1/4 tbsp soy sauce; 2 tsp sesame oil; 1 tsp wasabi or to taste; 1.5 tsp mirin; 2 tbsp green onions (diced); 1/4 lemon juice; optional- sugar; rice paper; neutral oil

jc.eeats @jceeats

Bay Area

I bought frozen amaebi and it didn’t taste the freshest on its own so I turned it into a poke and served it on rice paper chips!

The taste was sweet, briny, and a lot more balanced with the poke sauce. This paired perfectly with the light and airy crunch of the rice paper chips.

I bought frozen amaebi and it didn’t taste the freshest on its own so I turned it into a poke and served it on rice paper chips!

The taste was sweet, briny, and a lot more balanced with the poke sauce. This paired perfectly with the light and airy crunch of the rice paper chips.

jc.eeats @jceeats

Bay Area

I bought frozen amaebi and it didn’t taste the freshest on its own so I turned it into a poke and served it on rice paper chips!

The taste was sweet, briny, and a lot more balanced with the poke sauce. This paired perfectly with the light and airy crunch of the rice paper chips.

I bought frozen amaebi and it didn’t taste the freshest on its own so I turned it into a poke and served it on rice paper chips!

The taste was sweet, briny, and a lot more balanced with the poke sauce. This paired perfectly with the light and airy crunch of the rice paper chips.

Saved

Ingredients

15 mins

2 people

32 pctiny sweet shrimps
1.5 tbspponzu
1/4 tbspsoy sauce
2 tspsesame oil
1 tspwasabi or to taste
1.5 tspmirin
2 tbspgreen onions (diced)
1/4lemon juice
optional- sugar
rice paper
neutral oil

Saved

Steps

15 mins

1

All the ingredients needed in photo form.
2

Prepare the sweet shrimp by ripping the tail off. Cut into bite size pieces.
3

In a bowl, combine sweet shrimp with ponzu, soy sauce, sesame oil, wasabi, mirin, green onions, and lemon juice. Taste test and adjust to preference. For a sweeter taste, you may add a dash of sugar. Cover with saran wrap and place in the fridge for 10 mins.
4

In a pan, heat up neutral oil. To test if the oil is hot enough, dip a wooden chopstick into it, if bubbles form around the chopstick, the oil is ready. Cut up rice paper into pieces and fry on medium low for 3-5 seconds (make sure the heat is not too high or some parts will brown). Once it turns white, it's ready.
5

Add sweet shrimp poke onto the rice paper chip and enjoy.