놀랍게 바삭바삭!! 꽃모양 애호박새우전!! 라이스페이퍼 이렇게 해보세요!

What it is

A zucchini-and-shrimp jeon mixture fried on quartered rice paper so it blooms into a crisp flower shape. It is primarily a visual and textural variation on wrapping the same filling like a dumpling.

Does it work?

It works if you want dramatic crunch and presentation: one commenter said, “Just hearing that crisp sound makes it look delicious.” However, the creator ultimately prefers the simpler dumpling-style rice-paper version, making the flower technique more of a novelty than the best everyday format.

Watch-outs

Use enough oil over medium heat and preheat it until the rice paper puffs when added. Remove the pieces promptly once cooked—the creator says they do not need long—and drain both sides on a rack. The flower format is relatively oil-forward and technique-sensitive.

Better pick

A commenter suggests layering the filling sandwich-style, like menbosha, for a similarly crisp texture.