Sweet Chili Shrimp in a Rice Paper Tuile

Date Added: Feb 19, 2010 Asian Appetizers
Back to Search

Prep Time

5 mins

Cook Time

8 mins

Ready In

13 mins



*to adjust serving size click on "serving box".


Sauteed Shrimp in a sweet chili sauce displayed beautifully in a savory Tuile Cup.


  • 10  Each 16/20 Shrimp, peeled and deveined
  • 1
  • 1  Table Spoon(s) Olive Oil
  • 2
  • 4  Fluid ounce(s) Sweet Chili Sauce
  • 3
  • 1  Tea Spoon(s) Garlic, chopped
  • 4
  •  As Needed Cilantro, finely chopped (for garnish)
  • 5
  •  As Needed Red Pepper, small dice (for garnish)
  • 6


    1. Add oil to a hot saute pan
    2. Right before it starts to get smokey place shrimp in pan
    3. Let cook for a minute and then add garlic
    4. Just before shrimp is done, add chili sauce
    5. Mix in with shrimp and cook out for a minute or 2
    6. Once chili sauce starts to take on a darker color remove from flame
    7. Place shrimp into tuile
    8. Garnish with cilantro and red pepper
    9. Enjoy!

    Rice Paper Tuile


  • As Needed Nonstick Cooking Spray
  • 2 Each Spring Roll Wrappers
  • Directions

    1. Preheat oven to 350 degrees
    2. Spray spring roll wrapper with nonstick cooking spray
    3. Place wrappers sprayed side up in a muffin tin, pushing it in so it takes shape
    4. Bake in oven until golden brown

To add a comment you must have to login or sign up.