Crisp netted rice paper filled with prawn and taro

Crisp netted rice paper filled with prawn and taro

By
From
Luke Nguyen's Greater Mekong
Makes
15
Photographer
Stuart Scott

Making your own netted rice paper takes a lot of practice. I visited a netted rice papermaking house in Cai Be, where highly skilled ladies make 3000 papers each every day, using small recycled sardine tins. They drill small holes in the base of the tin, then pour in the batter, holding it over a hot wok and moving it in a circular motion to produce a netted pattern in the wok. If your rice paper nets end up too thick, don’t despair — you’ll find ready-made netted rice paper sheets at your local Asian market.

Ingredients

Quantity Ingredient
1 egg white, lightly beaten
vegetable oil, for deep-frying
60ml nuoc cham, (see note)

Net wrap

Quantity Ingredient
500g rice †flour
50g tapioca †flour
2 eggs, lightly beaten
1 teaspoon sugar
1/2 teaspoon sea salt

Filling

Quantity Ingredient
100g minced pork
12 small peeled raw prawns, finely sliced, about 100 g in total
2 red asian shallots, diced
1 taro, peeled and julienned
1 carrot, julienned
12 dried black fungus, soaked in water for 20 minutes, then finely sliced
1 teaspoon sea salt
1 teaspoon ground white pepper
large pinch sugar
2 egg yolks, beaten

Method

  1. Place all the net wrap ingredients in a mixing bowl. Add 500 ml warm water and whisk together until smooth. Allow to rest for 2–3 hours.
  2. Combine all the filling ingredients in a mixing bowl. Knead well, using your hands, and set aside.
  3. Heat a non-stick wok or frying pan over medium heat. Dip the fingers of one hand into the rested net wrap batter. Raise your hand out of the bowl, over a plate to catch any drips. Wait a few seconds for the batter to start running down in long dribbles, then drip the batter into the hot pan to form a round, lacy pancake. Allow to cook for a few seconds, then remove to a plate. Repeat to make about 15 net wrap sheets.
  4. Lay a net wrap on a chopping board and scoop a heaped tablespoon of filling onto the centre. Fold the left and right sides in towards the centre to enclose the filling, then roll up from the edge closest to you, to form a neat,  firm roll. Secure with a dab of egg white.
  5. Repeat with the remaining net wrap sheets and filling, to make about 15 rolls.
  6. Half-fill a frying pan or wok with vegetable oil and heat over medium heat, to 140°C. Deep-fry the parcels in three batches, first placing them seam side down in the pan. Cook each batch for 6–8 minutes, or until crisp, turning them every 2 minutes.
  7. Drain on paper towels, then transfer to a serving platter. Serve hot, with a bowl of nuoc cham for dipping.

Note

  • Nuoc cham is a popular Vietnamese dipping sauce. To make your own, combine 1½ tablespoons fish sauce, 1½ tablespoons white vinegar, 1 tablespoon sugar and 60†ml water in a saucepan over medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. Stir in 1 finely chopped garlic clove, ½ finely chopped bird’s eye chilli and 1 †tablespoon lime juice and serve.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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