Covered Rice Paper Cookies – Pbo Pbia Saweuy
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 sheets rice paper, round, approx. 20 cm
For the filling:
- 300 g shrimp (s), peeled, frozen
- 2 tablespoon celery leaves, fresh or frozen
- 200 g minced pork, fresh
- 6 grams salt
- 1 tablespoon soy sauce, light
- 1 teaspoon, heaped tapioca flour
- 1 tablespoon sauce (spring roll sauce ala Sanur Beach, see appendix)
- 2 pinch (s) black pepper, fresh from the mill
To sprinkle:
- 4 pinch (s) sesame seeds, lighter
- 4 pinch (s) cashew nuts, coarsely grated
To garnish:
- Romaine lettuce
For dipping:
- 8 tablespoon sauce (spring roll sauce ala Sanur Beach)
Print Recipe
Pin Recipe Instructions
- Grind the prawns frozen with a meat grinder with a 3-hole disc or chop very finely with a kitchen hatchet. Wash and finely chop celery leaves. Mix in all the other ingredients for the filling.
- Spread a thin layer of a quarter of the filling onto a rice sheet, leaving the edge about 1 cm wide free. Use a brush to moisten the edge with water and place a 2nd sheet on the 1st and press gently. If possible, there should be no air between the two rice sheets. Fry both sides in sunflower oil until light brown.
- Drain the finished cookies well and quarter them with a sharp knife. Arrange on a large serving plate, garnish, serve with the spring roll sauce as a starter or snack and enjoy.
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