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CRISPY BRAISED SHORT RIB RICE PAPER PARCELS
A new way of serving rice paper wraps.
- Serves: 12 |
- Difficulty: a little effort
- Prep Time : 45 mins |
- Cook Time : 4:0 hours
Ingredients
Braised Beef Short Rib
800 g beef short rib
¼ C (60 ml) Chinese BBQ sauce
2 Tbsp (30 ml) tomato paste
2 Tbsp (30 ml) plum sauce
3 Tbsp (45 ml) Soy sauce
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) ginger, finely grated
3 star anise
2 red chillies, chopped
1 tsp (5 ml) olive oil
Filling
500 g fresh oriental stir-fry mix
1 large egg, whisked
36 (144 g) small round rice papers
olive oil, for frying
To Serve
¾ C (180 ml) Hoisin sauce
2 (50 g) spring onions, finely sliced
1 Tbsp (15 ml) sesame seeds
handful of micro herbs, to garnish
Method
Braised Beef Short Rib
Preheat the oven to 200 °C.
Place the short ribs into a baking dish.
Whisk the stock, Chinese BBQ sauce, tomato paste, plum sauce, Soy sauce, garlic, ginger, star anise and chillies together. Pour this over the meat, cover with foil and cook for 3.5 hours 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.
Filling
Heat a wok over high heat. Add the oil and oriental vegetables. Stir-fry for 6-8 minutes until tender. Add the veggies to the beef and sauce mixture, then add the rice and whisked egg. Mix to combine.
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 tablespoon 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.
To Serve
Add all the parcels to a serving platter and drizzle a little Hoisin sauce over. Garnish with bean sprouts, spring onions, sesame seeds and micro herbs. Serve with extra Hoisin sauce on the side.
