The Crispiest Shrimp Pancake I’ve Ever Made—with Rice Paper!

This might be the crispiest pancake I've ever made. And you don't need any flour batter. The secret? Dry rice paper on both sides. It's light and crispy outside with juicy shrimp inside. Start with the shrimp. Pat the shrimp very dry with paper towels. Too much moisture can steam the rice paper instead of making crispy. I'm using the flat side of a meat tenderizer to mince the shrimp quickly and easily. If you don't have one, simply chop the shrimp with a knife. Don't turn the shrimp into a smooth paste. Leave a few small pieces for better texture. Thinly slice 2 green onions on a diagonal. I'm also adding a little carrot for color, but this is optional. Cut the vegetables thin and short so the filling is easier to spread. Add 2 pinches of salt, a little black pepper, a little minced garlic, 1 teaspoon mirin, 1 tablespoon potato starch. The potato starch helps hold everything together without a flour batter. Mix gently just until everything is combined. You will need 4 medium rice paper wrappers to make 2 pancakes. Don't soak the rice paper. Use it completely dry. Place half of the shrimp mixture on the dry rice paper wrapper. Spread it thinly and evenly, leaving a little space around the edge. A thin layer helps the shrimp cook quickly and makes the edges extra light and crispy. Place another dry rice paper wrapper on top and gently press them together. Add a generous amount of oil to a pan and preheat over high heat. Once the oil is hot, carefully add the pancake. Make sure the oil is hot before adding the pancake. This helps the rice paper becomes crispy when gently pressed the edges so they make contact with hot oil. Cook over high heat for about 1 minute. Every stove and pan is different, so watch the color. Once the pancake is firm, carefully flip it once. Reduce the heat to medium high and cook the other side for 1 to 2 minutes until the shrimp is fully cooked. Can you hear that crispy sound? When it sounds this crisp, it's ready. Once both sides are crispy, transfer the pancake to a plate. Combine 1 tablespoon soy sauce, half tablespoon vinegar, and half teaspoon minced garlic. Add a little green onion, gochugaru, and sesame seeds. 1 teaspoon honey. The vinegar balances the richness while the honey softens the salt flavor of the soy sauce. Kitchen scissors make it easy to cut the crispy pancake without breaking it too much. It tastes even better with a little of this sweet and tangy dipping sauce. The edges are thin and crispy with juicy shrimp inside. It's hard to believe rice paper can get this crispy. If you like to see how I make tteokbokki rice cakes from rice, watch that video next. Thanks for watching. See you next time.