2tbspfresh shallots, (or red onion) finely chopped
2tbspcoriander, (cilantro) roughly chopped
1spring onion, (scallion) thinly sliced
1fresh chilli, seeds removed and finely chopped
For the rice paper crisps:
6rice paper rounds
Neutral oil, for frying (I used grape seed oil)
Start by making the tamarind sauce and preparing your toppings so that they're ready to go once the rice paper crisps are cooked.
Stir together tamarind puree, brown sugar and water until the sugar is dissolved. Set aside.
Heat about 1cm (a bit under half an inch) of oil in a frypan (skillet) wide enough to hold a rice paper round. Heat for a few minutes then test the heat by dropping in a small piece of rice paper. If the oil is hot enough the rice paper will puff and crisp immediately. Cook the rice paper rounds one at a time until puffed and crisp, then drain on paper towels for a few minutes. They'll cool very quickly.
Break rice paper rounds into manageable sized pieces and arrange on a platter or board. Sprinkle toppings over the crisps and drizzle with tamarind sauce. Enjoy!
Recipe quantities are flexible.
Nutrition information is estimate based on this recipe serving four people, and approximately 2 tbsp oil being retained by the rice paper crisps.
Left over oil can be cooled, filtered through a clean cloth and kept for future use.