Crisp Chicken and Herb Rice Paper Parcels
Ingredients
HERB PASTE
2 cloves garlic, crushed
1/2 cup roasted cashew nuts
1/2 cup fresh coriander
1/2 cup fresh Thai basil or regular basil
1/4 cup light cooking oil
salt and pepper
DIPPING SAUCE
3 tablespoons sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon lemon or lime juice
1 tablespoon chopped fresh coriander
RICE PAPER ROLLS
24 small rice paper wrappers
24 coriander sprigs
500g chicken breasts, skinned, boned and finely chopped (or, alternatively, use 500g chicken mince)
light cooking oil for shallow frying
Description
When I serve these at a party there's never enough - even when I've doubled the recipe!
Method
To make the herb paste, place all ingredients into a food processor and process until the mixture forms a smooth paste. Set aside until required.
To make the dipping sauce, put all the ingredients in a bowl and stire to combine.
To assemble the rolls, dip a rice paper wapper in a bowl of hot water for about 30 seconds or until soft. Pat wrapper dry with paper towel and place on a flat surface. Put a coriander sprig in the centre, top with 2 tablespoons of chopped chicken and 1 teaspoon of herb paste. Fold up the sides of the wrapper to form a square. Place on a piece of baking paper, seam side down. Repeat with remaining rice paper wrappers and filling.
Heat about 1cm of oil in a heavy-based frying pan over medium heat. Cook the parcels in batches for about 3-4 minutes on each side. Or until they are golden brown and cooked through. Using a slotted spoon, remove from the oil and drain on paper towels.
Arrange on a platter and serve immediately with a bowl of dipping sauce on the side.
MAKES 24 DELICIOUSLY CRISPY MORSELS
Categories
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