Ap é ro Noir from page 39
3. In a large bowl, mix rice flour, garlic powder, paprika and remaining 1 tsp (5 ml) white pepper and 1 tsp (5 ml) salt. Add prawns and toss to coat. 4. In a wok over high heat, heat ¼ cup (60 ml) vegetable oil to about 350 F (175 C). Fry 1 cut segment of rice paper at a time. It should puff up and fry immediately into a white crisp. Using 2 large metal forks, metal tongs or metal chopsticks, carefully transfer fried rice paper to a plate lined with paper towel. Repeat with remaining rice paper segments, monitoring heat to avoid burning. 5. To same wok, add remaining ¼ cup (60 ml) vegetable oil and fry coated prawns for 1 to 1½ minutes, then flip and fry for another 1 to 1½ minutes. Transfer to a second plate lined with paper towel. 6. Before serving, add about 2 tbsp (30 ml) cabbage slaw to middle of each rice paper scoop. Top each with a fried prawn, drizzle with prepared sriracha mayo and balsamic glaze and garnish with julienned green onions.
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Truffled Mushroom & Shallot Tartlets Makes 12 tartlets
Rice Paper Tiger Prawn Scoops Serves 16
12 frozen Mini Tartlet Shells, make ahead, recipe follows (or use store-bought tartlet pastry shells) 2 tbsp (30 ml) butter 3 cups (750 ml) sliced button mushrooms (about ¼-in/0.6 cm thick) 1 tbsp (15 ml) olive oil 1½ cups (375 ml) thinly sliced shallots 3 cloves garlic, minced 1 tbsp (15 ml) chopped fresh thyme leaves ½ cup (125 ml) sour cream 1 tsp (5 ml) mustard ½ tsp (2.5 ml) salt ½ tsp (2.5 ml) ground black pepper 1 cup (250 ml) shredded Gruyère, divided 1½ tsp (7.5 ml) truffle salt fresh thyme leaves, for garnish (optional) 1. Preheat oven to 375 F (190 C). 2. Place frozen Mini Tartlet Shells, still in their moulds, on a rimmed baking sheet and bake for 10 minutes. Cool on a rack. Set aside. 3. In a large skillet over medium heat, melt butter and fry mushrooms until any released liquid evaporates. Transfer mushrooms to a bowl and set aside.
3 tbsp (45 ml) rice vinegar 1 tbsp (15 ml) sesame oil 1½ tsp (7.5 ml) white pepper, divided 1 tbsp (15 ml) mirin 1½ tsp (7.5 ml) salt, divided 4 tbsp (60 ml) mayonnaise, divided 2 cups (500 ml) thinly shredded cabbage 1 tbsp (15 ml) sriracha 2 tbsp (30 ml) rice flour ½ tsp (2.5 ml) garlic powder ½ tsp (2.5 ml) paprika 16 jumbo tiger prawns, shelled and deveined ½ cup (125 ml) vegetable oil, divided 2 sheets rice paper (about 8-in/20 cm diameter), each cut into 8 segments 2 to 3 tbsp (30 to 45 ml) balsamic glaze, to taste 1 green onion, julienned, for garnish
1. In a large non-reactive bowl, combine rice vinegar, sesame oil, ½ tsp (2.5 ml) white pepper, mirin, ½ tsp (2.5 ml) salt and 2 tbsp (30 ml) mayonnaise. Stir until smooth. Add shredded cabbage and mix well. Set aside. Can be made ahead and refrigerated until ready to use, up to 1 day. 2. In a small bowl, mix remaining 2 tbsp (30 ml) mayonnaise and sriracha. Transfer to a squeeze bottle.
4. In same skillet, heat olive oil and fry shallots until golden brown. Spoon out a couple of tablespoons of fried shallots and set aside for garnish.
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