2 tsp sesame oil
¼ lb(s) shrimp, cleaned and butterflied
¼ tsp cayenne
1 tsp garlic, minced
¼ cup white wine
Salt and pepper
1 tsp hot sauce
2 cups warm water
6 sheets rice paper
2 cups kimchi, chopped
1 cup carrot, peeled and shredded
2 sprigs cilantro, loose leaf picked
1 stalk green onion, thinly sliced
1 sprig parsley
1. Heat a frying pan on medium, add sesame oil. Once the oil is hot add shrimps, cayenne, and garlic. Stir for 3-5 minutes or until the shrimp is not transparent. Deglaze with white wine and simmer for 2 minutes. Use a slotted spoon to remove the shrimp and place in a bowl. Pour remaining sauce from frying pan in a small bowl. Add a pinch of salt and pepper, hot sauce, and stir.
2. Place warm water in a shallow pan. Place half a sheet of rice paper into the water. When it starts to become soft, use a pair of scissors and cut in half. Continue to soak for an additional 2 minutes. Remove and lay on parchment paper.
3. You will now have a long, narrow piece of rice paper. Place the kimchi on the rice paper closest to you. Leave ½-inch of space from the edges. Next add a small amount of shredded carrot, 1 piece of shrimp, and a piece of cilantro. Fold the top over to create a pocket. Press down the edges and cut any excess rice paper to create a ravioli shape. Place on plate and repeat for 4 more pieces.
4. Garnish with sliced green onion and parsley. Drizzle the hot sauce-shrimp sauce you saved earlier all over the top of the ravioli.