Crispy shrimp rice paper tacos: A party-ready appetizer

These rice paper tacos are a true burst of flavours and textures. Crispy pieces of fried rice paper gently crackle under your teeth. They're complemented by firm, juicy shrimp in an Asian sauce, creamy avocado that melts in the mouth, and crunchy, fresh cucumber that adds a refreshing note. Just looking at this simple appetizer is enough to make your mouth water.

This appetizer is a delicious alternative to the classic sandwiches or skewers. The base is made from rice paper pieces. When tossed into hot oil, they turn into crispy chips. A salad of cooked shrimp, avocado, and cucumber is combined with a simple Asian-style sauce. The subtle spiciness of sriracha blends with the umami of soy sauce and creamy mayonnaise.

It's the perfect snack for a party or an original idea for a meal. Rice paper tacos with shrimp are a true feast for the senses that will undoubtedly delight your guests. They definitely deserve a homemade Michelin star.

Ingredients:

• 1 rice paper,
• half a long English cucumber,
• 150 g of cooked and peeled shrimp,
• half an avocado,
• 1 tablespoon of mayonnaise,
• 1 tablespoon of soy sauce,
• 1 teaspoon of sriracha sauce,
• juice of half a lime.

Additions:

• sesame seeds,
• avocado,
• chili pepper.

Preparation Method:

Step 1. Cut the rice paper into smaller triangles using scissors for ease. Drop them into hot oil and fry briefly until they turn into white, crispy chips.

Step 2. Finely dice the cucumber, cooked shrimp, and avocado, and place them in a large bowl.

Step 3. Add mayonnaise, soy sauce, and sriracha sauce, and mix thoroughly. You can adjust the amount of sriracha sauce to suit your desired level of spiciness. You can also substitute classic mayonnaise with a light version.

Step 4. Place the prepared mixture on the crispy rice paper chips and arrange avocado pieces on top. Drizzle with lime juice, optionally add chili pepper slices, and sprinkle with sesame seeds. Enjoy!