Pan-fried Rice Paper Parcels with a Braised Short Rib
Pan-fried Rice Paper Parcels with a Braised Short Rib, Feta and Stirfry Vegetable Filling
Difficulty: A Little effort
Preparation time: 45 minutes
Cooking time: 4 hours
Rice Paper Parcels (Makes 12)
800 g beef short rib
2 C (500 ml) beef stock, warm
¼ C (60 ml / 75 g) Chinese barbeque sauce
2 Tbsp (30 ml / 30 g) tomato paste
2 Tbsp (30 ml / 40 g) plum sauce
3 Tbsp (45 ml) soy sauce
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) ginger, finely grated
3 star aniseed
2 (4g) red chillies, chopped
1 tsp (5 ml) olive oil
500 g (1 bag) Findus Wok Bali
1 C (250 ml / 120g) Basmati rice, cooked
1 large egg, whisked
½ C (125 ml / 80g) feta, crumbled
36 (144 g) small round rice papers
olive oil, for frying
2 C (500 ml / 60 g) basil leaves
¾ C (180 ml) hoisin sauce
½ C (125 ml / 50 g) bean sprouts
2 (50 g) spring onions, finely sliced
1 Tbsp (15 ml) sesame seeds
handful of micro herbs, to garnish
Rice Paper Parcels
Preheat the oven to 200 °C.
Place the short ribs in a baking dish.
Whisk the stock, Chinese barbeque sauce, tomato paste, plum sauce, soy sauce, garlic, ginger, star aniseed and chillies together. Pour this over the meat, cover with foil and cook for 3 hours 30 minutes until fork tender. Allow to cool slightly and then remove the bones and shred the meat using two forks. Combine the meat with the cooking liquid.
Heat a wok over high heat. Add the oil and Findus Wok Bali Stir-fry for 6-8 minutes until tender. Add to the beef and sauce mixture. Stir in the rice, egg and feta.
Soak three rice papers at a time in cold water for 15-20 seconds until soft and pliable. Spread out on a clean kitchen towel. Place a heaped tablespoonful of the filling in the centre of one of the rice paper rounds. Place a second rice paper round on top and fold the sides over to encase the filling. Place the side with the single layer of rice paper that has not been folded over onto a third rice paper round so that it has a double layer. Fold the sides over the parcel to encase the filling. Repeat with the remaining rice paper rounds using 3 rice paper rounds per parcel.
Heat a splash of olive oil in a pan over medium heat. Fry the parcels in batches for 2-3 minutes on each side until browned and slightly crisp.
Place the basil leaves onto a serving dish and top with the parcels. Drizzle a little hoisin sauce over the dish. Sprinkle the bean sprouts, spring onions, sesame seeds and micro herbs over the top. Serve the remaining hoisin sauce on the side.
TIP: Place the completed rice paper parcels in a single layer on cling wrap while you prepare the rest. This will prevent them from sticking to each other.