Photographer: Greg DuPree; Food Stylist: Katelyn Harwick; Prop Stylist: Mindi Shapiro
Active Time
25 Mins
Total Time
35 Mins
Serves 6 (serving size: 1 cabbage leaf, about 1/2 cup shrimp mixture, 2 to 3 cucumber slices)

How to Make It

Step 1

Toast rice in a small skillet over medium, stirring often, until golden brown, about 8 minutes; process toasted rice in a coffee grinder until it reaches a sand-like texture.

Step 2

Heat 2 tablespoons canola oil in skillet over medium-high; cook shallots and garlic in hot oil, stirring often, until golden brown, about 3 to 4 minutes. Using a slotted spoon, transfer shallot mixture to a plate lined with paper towels.

Step 3

Stir together lime juice, fish sauce, and gochugaru in a large bowl.

Step 4

Pour canola oil to a depth of 3 to 4 inches into a Dutch oven; heat to 360°F. Whisk together tapioca flour and white rice flour; dredge shrimp in flour mixture. Fry shrimp in hot oil, in 2 batches, until golden and crispy, about 4 minutes per batch. Drain on paper towels.

Step 5

Transfer shrimp to lime juice mixture; add shallot mixture, ground toasted rice, scallions, cilantro, and mint, and toss until well combined.

Step 6

Place each cabbage leaf on a small plate. Mound 1/2 cup shrimp mixture on each cabbage leaf, and surround each with 2 to 3 cucumber slices.

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