Air-Fried Rice Paper Prawn Chips Recipe | Marion's Kitchen

Ingredients

• 14 mediumprawns, peeled and deveined
• 4rice paper sheets
• As neededvegetable oil spray
• 30 ml (2 tbsp)Marion’s Kitchen Crispy chilli oil
• 15 ml (1 tbsp)soy sauce
• 5 ml (1 tsp)sugar
• 7.5 ml (1 1/2 tsp)black vinegar
• 1spring onion, roughly chopped
• 5 ml (1 tsp)white sesame seeds

Instructions

1. 1

   Preheat the air fryer

   Set the air fryer to 200°C and let it preheat.

2. 2

   Arrange the prawns

   Lightly wet one rice paper sheet and lay it on a clean surface. Space the prawns evenly over it, leaving a little room between them.

3. 3

   Seal the parcels

   Wet a second rice paper sheet and lay it over the first. Give both sheets time to soften, then press gently around each prawn to join and seal the layers.

4. 4

   Air-fry until crisp

   Put the rice paper sheet in the air fryer and lightly spray both sides with vegetable oil. Cook for 12 minutes, turning once halfway, until crisp and the prawns are cooked through.

5. 5

   Mix the sauce

   As the prawn chips cook, stir the chilli oil, soy sauce, sugar, black vinegar, spring onion and sesame together in a bowl until the sugar dissolves.

6. 6

   Toss with sauce

   When cooked, break the crisp rice paper into pieces, separating the prawns. Toss the pieces and prawns in the chilli-oil sauce until coated.

7. 7

   Serve straight away

   Serve while hot and crisp.

What are rice paper prawn chips?

Rice paper prawn chips are a crisp, shareable snack made by sandwiching prawns between softened rice paper and cooking until crunchy. Rice paper is widely used in East and Southeast Asian cooking, including Vietnamese dishes, though this air-fried snack is a modern twist rather than a traditional preparation.

Here, the prawns cook inside the thin rice-paper layers, then the pieces are coated in chilli oil, soy, vinegar and sesame. The contrast of crunchy wrapper, tender seafood and punchy dressing makes them especially good as a party starter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 40 calories, 2g protein, 4g carbs, 2g fat.

The rice paper supplies most of the carbohydrate, while the chilli oil and any oil spray contribute most of the fat. Prawns provide the protein, with soy sauce and chilli oil contributing much of the sodium. Serve with fresh vegetables or a salad to add a refreshing contrast to the crisp, savoury bites.

Choosing the prawns and rice paper

Prawns: Use peeled and deveined medium prawns so they fit neatly beneath the rice paper and cook within the stated time. Pat them dry if they are wet, so excess moisture does not make the wrapper harder to crisp.

Rice paper: Two sheets form each layer around the prawns. Wet them only enough to soften; they will continue becoming pliable as you assemble the pieces.

Sealing the layers

Softening: Let the two rice paper sheets relax before pressing them together. If they are still stiff, they can crack; if they become very wet, they may stick to the work surface and be difficult to handle.

Spacing: Leave a little gap around each prawn and press the rice paper firmly around it. This helps the layers hold together and makes it easier to separate the prawns when breaking up the crisp sheet.

Getting a crisp finish

Oil: A light spray on both sides helps the rice paper turn crisp in the air fryer. Use a thin, even coating rather than soaking the wrapper.

Doneness: Cook at 200°C for 12 minutes, turning once halfway through. Look for crisp, lightly coloured rice paper and prawns that are cooked through.

The chilli-oil dressing

Balance: Chilli oil brings heat and richness, while soy sauce adds saltiness and black vinegar gives the dressing a sharp edge. Sugar rounds out those flavours and should dissolve before you toss everything together.

Finish: Mix in the chopped spring onion and sesame while the prawns cook. Toss the pieces through the dressing just before serving so the coating is fresh and the rice paper has less time to soften.

Timing and serving

Prep: Assemble the rice paper and prawns before the air fryer is ready, then mix the sauce while they cook. The method is quick, but the finished chips are at their best straight after tossing.

To serve: Put them out as a shared starter or snack. Their chilli, soy and vinegar flavours also work well alongside a simple salad or fresh vegetables.

Recipe notes & tips

• Wet the rice paper lightly rather than soaking it.
• Arrange the prawns with a little space between them so you can separate the cooked pieces.
• Press around each prawn to seal the two rice paper sheets together.
• Spray both sides lightly and turn the sheet once during cooking.
• Stir the sauce until the sugar has dissolved before tossing.
• Toss and serve immediately to keep the rice paper crisp.

Variations

• Adjust the heat: Use less chilli oil for a milder dressing.
• Add citrus: Stir a little lime juice into the sauce for a brighter finish.
• More sesame: Sprinkle extra sesame over the coated chips just before serving.
• Fresh herbs: Add chopped coriander to the sauce for a fragrant variation.
• Extra crunch: Serve with sliced cucumber or crisp salad leaves on the side.

Common mistakes to avoid

• Over-wetting the rice paper: It can become sticky and hard to handle, so dampen it just enough to soften.
• Leaving the layers unsealed: The prawns may separate during cooking, so press the rice paper together around each one.
• Skipping the oil spray: The wrapper may not crisp evenly, so lightly coat both sides.
• Forgetting to turn: One turn halfway through helps the sheet cook more evenly.
• Saucing too early: The crisp wrapper can soften, so toss the pieces just before serving.
• Crowding the air fryer: The sheet needs room to cook, so avoid folding or cramming it into the basket.

How to store

These are best eaten immediately, while the rice paper is crisp. If you have leftovers, refrigerate them in a covered container for up to 1 day; reheat in the air fryer until hot, though the texture may be less crisp.

Frequently asked questions