Crisp Netted Rice Paper Filled with Prawn and Taro

Crisp Netted Rice Paper Filled with Prawn and Taro

Learn how to make your fave Crisp Netted Rice Paper Filled with Prawn and Taro


 

What you need:

 

  • 1 egg white

  • vegetable oil

  • 60 ml nuoc mam cham

Net wrap

  • 500 g rice flour

  • 50 g tapioca flour

  • 2 eggs, lightly beaten

  • 1 tsp sugar

  • ½ tsp sea salt

Filling

  • 1 carrot

  • 12 dried black fungus (wood ears)

  • 1 tsp sea salt

  • 1 tsp ground white pepper

  • 100 g minced (ground) pork

  • 12 small peeled raw prawns

  • 2 red Asian shallots

  • 1 taro, peeled

  • sugar

  • 2 egg yolks


 

Here’s how you make Crisp Netted Rice Paper Filled with Prawn and Taro

 

  1. In a bowl with 500 ml warm water, Add in net wrap ingredients and stir together until smooth. Let it sit for 2-3 hours.

  2. In another bowl, combine the ingredients to make the filling then knead well. Set aside

  3. Prepare and heat oil in a pan over medium heat. Drip the batter into the pan to form a lacy or netted pancake. Cook for a few seconds then remove. Repeat procedure until the batter is all cooked

  4. Lay on a clean plate your cooked wrapper then add a spoonful of filling in the center. Fold both sides of the wrapper then roll up to form a net. Secure the wrapper with egg white.

  5. In a boiling vegetable oil, deep-fry the parcels for about 6-8 minutes turning occasionally to evenly cook or until crispy.

  6. Remove excess oil with clean cloth or a paper towel.

  7. Serve in a nice platter with nuoc mam cham on the side

 

 

Crisp Netted Rice Paper Filled with Prawn and Taro

 

 

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Crisp Netted Rice Paper Filled with Prawn and Taro
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