Rice paper pockets filled with prawn mince served with a chilli sauce
April 8, 2020
It’s been quite long that I have posted something here. So, here I am, with another recipe of my favorite ingredient, a recipe which I got inspired from by watching Masterchef, a recipe which mixes various Asian flavors, and a recipe which gets ready in a jiffy.
I have been hoarding on some Thai rice papers for quite some time now. It stayed on one corner of my shelf, rather ignored, until I stumbled upon one episode of Masterchef where the contestant made some wontons. I wondered why don’t I make wontons using the rice papers instead of going for a new pastry. And bingo, I have this recipe right here. A crispy thin pastry with loads of prawn filling accompanied with a sweet and tangy sauce is just the right amount of happiness I need on an otherwise gloomy day.
Being my first time with rice papers, I must say its quite difficult to handle. There is a very fine line between the different stages it can transform to, and it should be handled very carefully to reach the desired outcome. When you take it out of the packet, it is a crispy sheet which needs to be softened with lukewarm water, just enough to make it easy to work with. But with too much heat, it gets very soft and unmanageable. And once the sheet is ready, you need to be very quick to put the filling and wrap it back to its desired shape.
These wraps work as a perfect appetizer for a weekend party and even a light dinner for some. So, please try them out and do let me know how you liked it 🙂
Prawn rice paper pockets
Ingredients
For the sauce:
- 2 quantity lime juice
- 2 tbsp fish sauce
- 1 tsp salt
- 2 tbsp sugar
- 1 tbsp chilli flakes
For the filling:
- 250 gms prawn
- 1 tbsp soya sauce
- 1 tsp ground black pepper
- 2 quantity green chillies
- 1 quantity spring onion
- 2 cloves garlic
For the pastry:
- 250 ml lukewarm water
- 6 quantity rice paper
- 2 tbsp oil
For assembly:
- 1/2 cup coriander leaves
- 1/2 cup spring onion greens
Instructions
For the sauce:
- Mix all the ingredients mentioned in the list and stir until the sugar melts down and mixes properly.
For the filling:
- Put all the ingredients in a blender and blend until you get a smooth paste.
For the pastry:
- Boil some water in a saucepan. Once the water is luke warm, drop in the rice papers one by one. As soon as you drop the rice paper, it will transform from a crispy structure to a smooth silky one. Remove it from the water immediately and place it on a flat surface.
- Put the prawn filling at the center of the rice paper and cover it up on all the 4 sides.
- Heat some oil in a frying pan and fry the wraps until golden brown.
To serve:
- Garnish the wraps with coriander leaves and spring onion greens and serve it with the chilli sauce.
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