Winning welcome concept, Tuna in fried rice paper cups. A great favorite and a perfect snack for the mingle and for a glass of bubbly. I just adore the combination of crunchy fried rice paper and smooth tuna mix with the fresh toppings. Such a lovely mouthful with lots of subtle flavours coming together.
How to make them Rice Paper Cups? It’s like magic, and fun, and easy. I knew rice paper would fry to create a light as air crisp, and thought a playful sort of ‘Vietnamese nacho’ would be fun to try. Turns out making these rice paper crisps was the best fun I’ve had in the kitchen in a while.
Rice paper cooks fast. Really fast. Once you slide a piece of rice paper into the hot oil, it’ll be done in about 5 seconds. Drain your rice paper crisps on paper towels. They will hold a little oil, but not too much. And be careful, they are fragile and crack easily.
“Life is too short for self-hatred and celery sticks.”
Marilyn Wann
Depending on where you live, you might get lucky and find rice paper wrappers sold in the International food aisle of your local grocery or health food store. Otherwise, the best selection will be at Vietnamese or Chinese food market.
It will look something like this:
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Tuna in fried rice paper cups
Ingredients
- 4 sheets rice paper You'll only need a few sheets
- rapeseed oil for frying
- 2 tins of tuna each net 120g
- 140 g bacon
- 2 tbsp sriracha mayo
- 1 tbsp mayo
- 1 red onion finely chopped
- ½ dl small pickles finely chopped
- salt & black pepper to your taste
- 60 g cilantro garnish
Instructions
- Fry the bacon slices crispy. Divide them into half to suit a rice paper cup/bite
- Heat a skillet with 5 cm of oil over moderate heat. The oil is hot enough (180-200C°) when bubbles form around a wooden chopstick or the end of a wooden spoon inserted in the oil. Gently drop a rice paper slice, one at the time, into the oil and fry until crisp, 3-5 seconds Hold down initially if necessary. Remove with a tongs or strainer and drain on paper towels. Break each puffed up rice paper in approx. 4-5 pieces. Most important is that the pieces are big enough to hold the toppings.
- Mix tuna, mayonnaise, pickle and onion in a bowl. Taste with salt and pepper.
- Assembly the cups just before serving time to avoid that the moisture makes the rice paper soft and saggy. Garnish with a piece of bacon and drizzle over some fresh cilantro. Serve with napkins. Enjoy!Cuisine-ize me
