Rice papers are usually made from a combination of rice flour, water and salt, although most commercially available brands include tapioca starch to make them slightly easier to handle. They are (usually) gluten-free, low in fat and are soaked briefly before they are filled with a variety of ingredients to create a light meal or snack.
In this recipe, we’re using leftover rice papers and turning them into crisps within seconds. The key is to work with hot enough oil (180°C), otherwise the paper will soak up too much of it and turn soggy rather than crispy.
Ingredients
-
300 ml oil for deep-frying
-
Rice paper sheets
Method
Heat the oil in a large frying pan to around 180°C. To test the temperature, just place an edge of the rice paper into the oil, it should sizzle and turn white and crispy immediately. When ready, gently slide the whole rice paper into the oil and fry it for a few seconds until it puffs up entirely. Then remove from the pan and drain on some kitchen paper.
You can flavour them and eat them as a snack, break them into bite-sized crackers and serve with a savoury topping or crunch them into small pieces and use as a garnish. They go well with the larb-inspired mushroom & tofu topping below.
Larb-Inspired Mushroom & Tofu Topping
Larb is a popular dish in Laos and other Southeast Asian countries, known for its bold flavours and unique blend of textures. Traditionally made with ground meat, I’m using shiitake mushrooms and crumbled tofu as a meaty, protein-rich alternative. We’ll infuse this dish with traditional flavours of garlic, chilli and lime, resulting in a topping that is both hearty and refreshing.
Ingredients
-
2 garlic cloves
-
4 bird’s eye chillis (mix of red & green)
-
1 shallot
-
5 tbsp lime juice (75 ml)
-
1 tbsp golden caster sugar
-
280g tofu
-
250g shiitake mushrooms
-
5 spring onions
-
2 tbsp soy sauce (30 ml)
-
10g coriander
-
little gem lettuce
-
10g mint
Method
Start by making a quick dipping sauce. Finely grate the garlic, finely slice the chillis and the shallot. Then combine them with the lime juice and sugar and leave to macerate until needed.
Use your fingers to crumble the tofu into a coarse mince. Finely chop the mushrooms with a knife. Heat some oil in a pan and fry the tofu and mushrooms in single layers (don’t overcrowd the pan or they will steam rather than frying) until golden, then set aside.
Chop the spring onions and soften them in some oil in the pan. Return the tofu and mushrooms along with 1/2 tsp salt. Add half of the dipping sauce as well as the soy sauce and cook for another minute until the liquid has evaporated. Roughly chop the coriander, add it to the pan, give it a stir and turn off the heat.
Pick the leaves of the little gem lettuce and top them with the mushroom & tofu mix, followed by some mint leaves, a drizzle of the dipping sauce and a few crushed rice paper bits. Or serve directly onto the rice paper crackers.
Rice Paper Crisps
Ingredients
- 300 ml oil for deep-frying
- Rice paper sheets
Larb-Inspired Mushroom & Tofu Topping
- 2 garlic cloves
- 4 bird’s eye chillis mix of red & green
- 1 shallot
- 5 tbsp lime juice 75 ml
- 1 tbsp golden caster sugar
- 280 g tofu
- 250 g shiitake mushrooms
- 5 spring onions
- 2 tbsp soy sauce 30 ml
- 10 g coriander
- little gem lettuce
- 10 g mint
Instructions
- Heat the oil in a large frying pan to around 180°C. To test the temperature, just place an edge of the rice paper into the oil, it should sizzle and turn into white and crispy immediately. When ready, gently slide the whole rice paper into the oil and fry it for a few seconds until it puffed up entirely. Then remove from the pan and drain on some kitchen paper.
- You can flavour them and eat them as a snack, break them into bite-sized crackers and serve with a savoury topping or crunch them into small pieces and use as a garnish. They go well with the larb-inspired mushroom & tofu topping below.
Larb-Inspired Mushroom & Tofu Topping
- Start by making a quick dipping sauce. Finely grate the garlic, finely slice the chillis and the shallot. Then combine them with the lime juice and sugar and leave to macerate until needed.
- Use your fingers to crumble the tofu into into a coarse mince. Finely chop the mushrooms with a knife. Heat some oil in a pan and fry the tofu and mushrooms in single layers (don’t overcrowd the pan or they will steam rather than frying) until golden, then set aside.
- Chop the spring onions and soften them in some oil in the pan. Return the tofu and mushrooms along with 1/2 tsp salt. Add half of the dipping sauce as well as the soy sauce and cook for another minute until the liquid has evaporated. Roughly chop the coriander, add it to the pan, give it a stir and turn off the heat.
- Pick the leaves of the little gem lettuce and top them with the mushroom & tofu mix, followed by some mint leaves, a drizzle of the dipping sauce and a few crushed rice paper bits. Or serve directly onto the rice paper crackers.
0 Comments