These bites are works of art! Fry up pieces of rice paper in just seconds and top with this unique edamame dipping sauce. Assemble right before serving to keep the rice paper crackers fresh and crunchy!
What you will need
12 oz Shelled Edamame
1/4 bunch Cilantro
1 Tbsp Miso Paste
1 clove Garlic
1 tsp Salt
1 tsp Sambal Oelek
1/4 tsp Black Pepper
1/3 cup Olive Oil
Fried Rice Paper
1/4 cup Vegetable Oil
Seaweed snack, optional(Nutritional facts 189 calories, 15.71 g fat, 7.39 g carbohydrates, 6.67 g protein, 3 mg cholesterol, 477 mg sodium)
How to cook
Gather and portion ingredients. Rinse cilantro. Thaw edamame in the fridge overnight or in the microwave if frozen.
Add a handfull of cilantro leaves and stems to the base of a food processor or blender. Then add the thawed edamame beans.
Add a peeled clove of garlic, and a quarter of an onion broken into pieces. Squeeze in the juice from one lime.
Add the miso paste, sambal oelek, salt, and pepper to the food processor.
Blend the dip in the food processor scraping down the sides as needed. Blend until everything is broken up and becomes a paste.
While the blender or food processor is running, stream in the olive oil to thin and emulsify the dip. Blend until smooth and homogenous.
Spoon the edamame dip into a ziplock or piping bag to easily dollop on top of the rice crackers. Alternatively, just use a spoon to portion the dip.
Heat the vegetable oil over medium-high heat in a skillet or pot wide enough to fit the sheets of rice paper. Place the sheet of dry rice paper into the oil and submurge it with tongs or a fork. Let it fry and puff up until fully white and then remove and place on a paper towel over a wire rack to drain. Do this for as many rice paper crackers as you need!
Break the rice paper into bite sized pieces and squeeze or spoon the edamame dip onto them.
Top with some extra sambal for extra color and spice and a few pieces of sliced seaweed if you like!
The rice paper can tend to get soggy if left too long, so serve and enjoy immediatly.