Shrimp Carpaccio · Fried Rice Paper

shrimp-head oil · lemongrass · makrut · nectarine · chive

Plate at the last second so the shrimp stays cold and the rice paper stays crisp.

Current service plan

For the current 10-guest format, serve this as 4 shared plates and buy about 6 lb whole head-on shrimp so you can reserve roughly 28 strong bodies for the raw plate and still have plenty of heads for the oil.

Target 6–8 shrimp per plate — 7 per plate is the sweet spot. Buy the shrimp the day before if needed, but peel, butterfly, flatten, and dress them on the day of service.

Scaled for 12 guests:

Custom guests

Shrimp carpaccio

Ingredients

Large raw shrimp, peeled, heads reserved24
Fine saltto taste

Method

1
Day before if needed: buy the shrimp and hold them very cold over drained ice or on a rack set over ice so they stay cold but dry. Do not season, split, or dress them ahead.
2
Day of, 3–4 hrs before service: peel the best shrimp carefully, reserving all heads for the oil. Devein and dry very thoroughly.
3
Butterfly each shrimp and flatten gently between clingfilm or parchment until evenly thin but not torn.
4
Lay flattened shrimp in a single layer on parchment-lined trays or plates, cover well, and keep very cold. This is a same-day prep, especially if serving them head-on or nearly whole.
5
Pickup: for a 10-guest, 4-plate format, arrange 6–8 shrimp per plate — ideally 7 — in a single overlapped layer. Season only at the last moment.

Shrimp-head oil

Ingredients

Reserved shrimp headsfrom 24 shrimp
Neutral oil180ml
Lemongrass, lightly bruised and cut into large pieces1 stalk
Makrut lime leaves, torn once2 leaves
Fine saltsmall pinch

Method

1
Day before: heat neutral oil over medium-low heat. Add shrimp heads and cook gently, pressing lightly, until deeply red and very fragrant — about 8–10 min. Do not let them scorch.
2
Add bruised lemongrass and torn makrut lime leaves. Infuse gently for 5 min only — the oil should smell of shrimp first, citrus leaf second.
3
Remove from heat and rest 10 min.
4
Strain very finely through a sieve or cloth. Cool completely, then refrigerate overnight.
5
Day of: bring to a cool fluid state before service. Taste cold and adjust with only the smallest pinch of salt if needed.

Fried rice paper sheet

Ingredients

Round rice paper wrappers12
Neutral oil, for frying at 180°C750ml
Fine saltto taste

Method

1
Day of, 3 hrs before service: cut each rice paper wrapper into a rectangle or rough oval sized to fit the plate, leaving a little irregularity for a lighter look.
2
Fry one at a time at 180°C until fully puffed and just pale gold — only a few seconds. Press lightly with tongs if needed so they fry evenly.
3
Drain on a rack and season lightly with fine salt while still warm.
4
Hold completely dry and uncovered in a low-humidity spot. Do not stack tightly while warm or they soften.

Nectarine + garnish

Ingredients

Nectarines, just-ripe to slightly underripe2–3
Chives, sliced very fine1 small bunch
Lime zest, microplaned at service2 limes
Flaky saltto finish
Thai basil leaves, fried crisp — optional but restrainedsmall handful

Method

1
Day of, 2 hrs before service: slice nectarines very thin. They should be fragrant but still firm enough to hold their shape cleanly. Hold cold.
2
If using Thai basil: fry leaves very briefly until crisp, drain well, and hold dry. Use only the smallest amount per plate.
3
Before service: slice chives, set lime for zesting, and keep flaky salt and shrimp oil at the station.
4
Pickup: place one fried rice paper sheet on each chilled plate. Arrange shrimp over the crisp in a flat single layer, then tuck in a few thin nectarine slices.
5
Brush or spoon over just enough shrimp-head oil to give the shrimp a light sheen — never a puddle. Finish with chive, flaky salt, and fresh lime zest.
6
Add only 1 small fried Thai basil leaf or a few shards per plate if using. Serve immediately so the rice paper stays crisp.