Rice Paper Chips and Peanut Dipping Sauce
3
- Prep Time10 min
- Total Time15 min
- Makes4 to 6 servings
(Recipes by Irene Ngo, Produced by Sun Ngo, Photography by Erik Putz, Prop Styling by Madeleine Johari, Food Styling by Michelle Rabin)
Ditch the store-bought chips. These rice paper chips are easy to make and pair well with a peanut dipping sauce.
Dipping Sauce
1/4 cup coconut milk
4 tsp natural smooth peanut butter
1 tbsp hoisin sauce
1 tbsp Thai red curry paste, or yellow curry paste
1 tbsp lime juice
Chips
8 round rice paper sheets
canola oil, for shallow- frying
2 tsp lime zest
1/4 tsp cayenne, optional
Instructions
Whisk coconut milk with peanut butter, hoisin, curry paste and lime juice in a small bowl. Whisk in 1 tbsp water if you prefer a looser dipping sauce.
Cut rice paper sheets into 2- to 3-in. pieces. Line a baking sheet with paper towels.
Pour oil into a large pot until it reaches 1⁄2 in. up side of pot. Heat over medium. When hot, add a few rice paper pieces. Do not crowd pot. Cook until puffed, about 5 sec. Use a slotted spoon to transfer chips to prepared sheet. Repeat with remaining rice paper pieces.
Sprinkle lime zest and cayenne over chips. Serve with dipping sauce.
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