Rice Paper Chips and Peanut Dipping Sauce
By Chatelaine2
PREP TIME
10 min
TOTAL TIME
15 min
Serves
4 to 6
(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
1. Dipping sauce: 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.
2. Chips: Cut rice paper sheets into 2- to 3-in. pieces. Line a baking sheet with paper towels.
3. 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.
4. Sprinkle lime zest and cayenne over chips. Serve with dipping sauce.
