From the series “Let’s open up to the world in the kitchen,” today I enjoyed preparing rice paper flowers with salmon, which I consider, and I’m not sure if I’m wrong, a delightful ethnic appetizer that’s beautiful to see and eat!
I didn’t know this ingredient because I’m not a big fan of Asian ethnic restaurants, but when I saw a video on YouTube, I bought rice paper and experimented with these delicious rice flowers that remain crunchy for a few hours and can be made a bit in advance!
is used to make Asian rolls and in this package (cost 6.83 for 340 grams), there are many sheets that need a bath in water for 5 seconds before being filled with rice, bean sprouts, vegetables, and more.
Rice paper, delicate and transparent, originated in China and is generally used in Vietnamese and Thai cuisine mainly for making wraps and NEM rolls.
Rice paper is made with rice flour and tapioca starch; you buy it dry and hard, it can be eaten either raw or cooked and filled with almost anything, I would say, and I suggest vegetables like carrots, peppers, and lettuce, then flavored with herbs like parsley, chives, basil, and mint.
Besides frying, as I propose, rice paper should be rehydrated in warm or cold water before use, as for making Vietnamese rolls.
RICE PAPER SHEETS can also be baked in the oven, but it’s best to brush them with olive oil first.
Since I made this double flower, I obviously used a bit more, but the cost seems quite economical for making it, even if nothing prevents you from making giant flowers using the entire rice paper circle, each about 6.3 inches in diameter.
I tried or at least attempted to cut two rice paper flowers of different sizes, which I “glued” with a few grains of boiled rice mixed with a pinch of turmeric, a kind of edible glue.
After sticking the 2 flowers together, I fried them in hot oil for 10 seconds, pressing with a toothpick in the center to open the rice paper petals (The video below is very clear!!)
I served these crunchy rice paper flowers with salmon simply sautéed with a soffritto of leek and olive oil and some pink pepper berries that I really like!
A few finely chopped pieces of chives, and the dish of rice paper flowers with salmon and chives is ready to be brought to the table!
The preparation time varies if you already have a handful of boiled rice in the fridge, of course!
P.S. This dish is a trial, an attempt, and I leave you with some indicative doses, but it’s so simple that there won’t be any problems; in fact, invent new seasonings and leave your ideas in the comments if you like!
RICE PAPER FLOWERS WITH SALMON
The kitchen of ASI
creative and gourmet appetizer
- Difficulty: Easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 10 rice paper flowers
- Cooking methods: Frying
- Cuisine: Asian
- Seasonality: All seasons
Ingredients
- 1/4 cup rice (I have Roma variety at home and used this type)
- 1 pinch turmeric powder
- 7 oz salmon
- to taste leek (0.4 inch of leek, white part only)
- 1 tbsp extra virgin olive oil
- to taste chives
- a few pink peppercorns (a few grains of false pepper, also known as pink pepper)
- to taste salt
- to taste vegetable oil (peanut oil is the most suitable for frying)
Tools
#adv
- Scissors
- Saucepans
Steps
1) First thing, you need to cook the rice in salted boiling water for the time indicated on the package and then, after draining it well cooked, I let it cool
2) While the Roma rice is cooking for me, I cut for each portion 2 RICE PAPER FLOWERS of different sizes with scissors, and there’s no need for trials in my opinion; it’s important that the PETALS are tall so they open more easily during cooking
3) I mix the rice with turmeric powder and arrange the larger flowers on a surface, putting a pinch of seasoned rice in the center and immediately gluing the smaller flower on top
4) As the vegetable oil reaches temperature, I fry one by one the rice paper flowers and after 7/8 seconds, I carefully place them on sheets of kitchen paper
5) I continue until I’ve used up the rice flowers and proceed to quickly sauté the salmon
6) I cut the fresh salmon filet into cubes and barely stew the leek with oil in a pan
7) When the leek is transparent, I add the salmon, adjust the salt, and also add a few grains of false pepper
8) A few minutes of cooking, then I turn off the heat, sprinkling the fresh salmon cubes with chives
9) I retrieve my rice paper flowers, place in the center like a pistil, some cooked and seasoned salmon cubes and serve at the table
Enjoy the delightful and creative appetizer with rice paper sheets and salmon!
Annalisa
BACK TO HOME the kitchen of ASI FOR NEW AND TASTY RECIPES…
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog’s page on Facebook to not miss any recipe or special and comment with me on the various preparations!!!
Copyright © 2022 Annalisa Altini, All rights reserved
Annalisa recommends…
1) The salmon quickly sautéed like this for a few minutes goes perfectly with the rice paper flowers, but in my opinion, it would not be bad to also put a tablespoon of guacamole with the avocado…
