Crispy Larb Gai Rice Paper Dumplings with Lime-Chilli Dip
Larb gai wrapped in two layers of rice paper and pan-fried until blistered and crisp outside, tangy and juicy inside, with a toasted-rice lime-chilli dip.
Method
Toast the rice in a dry 18 cm pan on medium-low heat for , shaking the pan, until deep golden. Let it cool, then grind it to the texture of sand.
Add in this stepUncooked sticky (glutinous) rice 1 tbsp
medium-low heatHeat a 24 cm pan on medium heat, add the chicken with no oil and break it into small crumbs as it cooks for , until no pink remains and most of the liquid has evaporated. Turn off the heat and stir in part of the fish sauce, half the lime juice, half the sugar and half the chilli. Spread it on a wide plate and let it cool for , until it no longer steams; hot filling melts and tears the rice paper.
Add in this stepMinced chicken (thigh) 200 gFish sauce 1½ tbspFresh lime juice 1¾ tbspSugar 1 tspDried chilli flakes ½ tsp
medium heatFinely chop the shallots and spring onions and chop the mint and coriander. Mix them into the cooled chicken with two-thirds of the toasted rice powder. Leave any juices behind on the plate: a wet filling makes the dumplings burst.
Add in this stepShallots 1Spring onions 2Mint leaves 10 gCoriander (cilantro) 10 g
Fill a wide bowl with lukewarm water. Dip one rice paper sheet for just 2 to 3 seconds, lay it on a board, then dip a second sheet and lay it on top. Put about 1.5 tablespoons of filling in the middle and fold in the bottom, top and sides to make a square parcel. Make 4 dumplings in total and keep them apart so they don't stick together.
Add in this stepRice paper sheets (22 cm) 8
Heat the oil in a non-stick 24 cm pan on medium heat. When it shimmers and the corner of a rice paper sizzles straight away (about 170 °C), add the dumplings seam-side down, 2 cm apart. Pat off surface water first and lay them away from you so the oil doesn't spit at you. Fry for per side, until golden, bubbly and crisp, then lift out.
Add in this stepVegetable oil 3 tbsp
medium heatMix the rest of the fish sauce, lime juice, sugar and chilli with 1 tablespoon of water and the remaining rice powder to make the dip. Serve the dumplings hot, with the dip.
Add in this stepFish sauce 1 tbspFresh lime juice 1¾ tbspSugar 1 tspDried chilli flakes ½ tsp
Cook's tip
Don't soak the rice paper for long; it keeps softening on the board, so take it out while it still feels a little firm. If a dumpling sticks to the pan it isn't ready: wait another 30 seconds instead of tearing it off. They stay crisp for about 10 minutes, so eat them as soon as they are fried.
Cooking it at camp
Make the filling at home and bring it chilled, then wrap the dumplings at the campsite. A wide cast-iron pan on the burner works well. Wind cools the oil quickly, so set up a windshield.