Boston 5 Recipe

Prepare shrimp

Rinse shrimp, pat dry with paper towels, then butterfly each shrimp by slicing almost through along the back and gently opening so it lies flatter. Toss shrimp with cornstarch, salt, white pepper, minced garlic and grated ginger until evenly coated. Lightly brush with a little of the beaten egg white to help vermicelli adhere; set aside.

Soak vermicelli

Place rice vermicelli in a heatproof bowl and cover with just-boiled water. Soak 2–3 minutes until pliable but not fully soft (they will finish cooking in the fryer). Drain and spread on a plate to cool slightly, then trim any long strands so they are manageable (roughly 8–10 cm lengths).

Prepare rice paper lattice

Stack two rice paper rounds. Quickly wet one side of each round under a damp towel or lightly dip in warm water for 1–2 seconds until soft but not falling apart. Place the first softened round on a clean work surface. Arrange vermicelli strands across the center of the round in a single layer to form a small mat large enough to wrap one shrimp (about 1 shrimp worth of strands per parcel). Lightly brush the vermicelli and exposed rice paper with the 2 tbs of neutral oil to help create a crisp lattice.

Assemble parcels

Place one coated shrimp on the vermicelli mat. Fold the rice paper edges over to enclose the shrimp, tucking ends under to form a tight, elongated parcel. Repeat with remaining shrimp, using the second rice paper (you may make 2–3 parcels per rice paper depending on size). If rice paper tears, use a small dab of egg white as glue to seal.

Heat oil

Pour neutral oil into a deep skillet or pot to a depth of about 3–4 cm (enough to shallow fry but allow parcels to float). Heat oil to 180°C (350°F). If you don’t have a thermometer, test with a small piece of vermicelli: it should sizzle and turn golden quickly.

Flash-fry parcels

Working in batches to avoid crowding, gently slide parcels into hot oil seam-side down. Fry 1–2 minutes per side, turning once, until rice paper lattice is golden brown and crisp and shrimp are cooked through (opaque and firm). Total frying time should be 3–4 minutes depending on parcel size. Remove to a wire rack or paper towel-lined plate to drain briefly.

Finish

Serve parcels hot, optionally sprinkle with crispy fried shallots or chopped peanuts and a lime wedge. Ensure all five parcels are cooked and drained before plating.

Combine sweet chilli sauce, rice vinegar, lime juice and fish sauce in a small bowl. Stir to blend. Taste and adjust acidity or sweetness as needed. Stir in chopped cilantro if using. Transfer to a small dipping bowl and chill briefly if desired.

Arrange the five Boston 5 shrimp parcels on a serving plate with the dipping sauce in the center or to the side. Garnish with lime wedges and optional crispy shallots/peanuts. Serve immediately so the vermicelli lattice stays crisp.