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Pumpkin Sesame Mochi Balls on a plate
Air FryerDim Sum

Pumpkin Sesame Mochi Balls

by Herman
written by Herman

Pumpkin sesame mochi balls are my new obsession during the Fall season. If you’ve ever been to dim sum, you’ve likely seen sesame mochi balls on the menu—crispy on the outside with a chewy, sweet filling, often made with mung bean or black sesame paste. These golden, crunchy delights are a staple in the dim sum community, loved for their unique texture and balanced sweetness. Traditionally deep-fried, this version takes a healthier approach by using the air fryer, which still gives you that satisfying crunch but with much less oil. Plus, the addition of pumpkin makes it perfect for fall, bringing warmth and a seasonal twist to the classic sesame mochi ball.

Why You Will Love This Recipe

  • Healthier option: These mochi balls are air-fried, not deep-fried, for a lighter version of the classic dim sum dessert.
  • Perfect for fall: The pumpkin filling is warm, sweet, and spiced—ideal for the fall season.
  • Texture heaven: Chewy mochi, crunchy sesame seeds, and a soft, creamy pumpkin filling make for an irresistible combination.
  • Quick and easy: Made in the air fryer, this recipe comes together without the hassle of deep-frying, saving you time and mess in the kitchen.

Ingredients:

  • Pumpkin puree: The star of the filling—creamy and naturally sweet, perfect for fall.
  • Corn starch: Thickens the pumpkin filling to create a paste.
  • Sugar: Adds sweetness to balance the earthy pumpkin.
  • Pumpkin pie spice: Brings all those classic warm fall flavors.
  • Glutinous rice flour: The key ingredient for creating that chewy mochi texture.
  • Sugar: Sweetens the mochi dough for a subtle contrast to the filling.
  • Lukewarm water: Helps form the dough by hydrating the glutinous rice flour.
  • White sesame seeds: Adds a nutty, crunchy coating to the mochi balls.
  • Avocado oil spray: Lightly coats the mochi balls to help them brown in the air fryer.

How to Make Air Fryer Pumpkin Sesame Mochi Balls

1. Prepare the Pumpkin Filling

In a medium pan over low heat, combine pumpkin puree, cornstarch, sugar, and pumpkin pie spice. Stir constantly until the mixture thickens to a paste-like consistency. Remove from heat and allow to cool completely.

2. Make the Mochi Dough

In a large mixing bowl, combine the glutinous rice flour and sugar. Slowly pour in lukewarm water, mixing until a smooth dough forms. If the dough feels too dry, add extra water, one tablespoon at a time, until the dough becomes soft and pliable. Knead the dough for a few minutes until smooth.

3. Form the Mochi Balls

Divide the dough into 6 equal portions and roll each portion into a round ball. Flatten each dough ball to about 1/4 inch thick and place a spoonful of the cooled pumpkin filling in the center. Gently fold the edges over the filling, sealing it completely. Roll the dough back into a ball shape.

4. Coat the Mochi Balls

Quickly dip each mochi ball in water, then roll it in sesame seeds to coat evenly.

5. Air Fry the Mochi Balls

Preheat your air fryer to 200°F. Place the sesame-coated mochi balls in the air fryer basket, ensuring they aren’t overcrowded. Cook in batches if needed. Air fry for 12-14 minutes, flipping halfway through. Increase the temperature to 350°F and cook for an additional 3-5 minutes, or until the sesame seeds turn golden brown.

6. Serve

Serve the mochi balls warm and enjoy immediately!

Tips for Making the Perfect Mochi Balls

  • Flatten the dough evenly: Make sure to flatten the dough evenly before adding the filling so it wraps around the pumpkin paste smoothly.
  • Seal the dough tightly: Pinch the dough tightly around the filling to prevent it from leaking out during cooking.
  • Air fryer space: Don’t overcrowd the air fryer—this ensures the mochi balls cook evenly and get that nice golden color.

What Can You Enjoy This With?

  • Green tea: The subtle bitterness of green tea balances the sweetness of the mochi balls.
  • Warm soy milk: For a cozy, comforting drink pairing, try these with a cup of warm soy milk.
  • Pumpkin spice latte: Keep the fall vibes going with a homemade pumpkin spice latte.

Storage

  • These mochi balls are best enjoyed fresh and warm right after air-frying, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day.
  • Reheat them in the air fryer at a low temperature for a few minutes to regain the crisp texture.

Pumpkin Sesame Mochi Balls on a plate

Pumpkin Seasme Mochi Balls

Print
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Pumpkin Filling

  • 1 cup pumpkin puree
  • 2 Tbsp corn starch
  • 1/4 cup sugar
  • 1/2 tsp pumpkin pie spice

Mochi Balls

  • 1.25 cups glutinous rice flour
  • 1/4 cup granulated sugar
  • 1/2 cup lukewarm water
  • 1/3 cup white sesame seeds
  • Avocado oil spray

Instructions

  1. In a medium pan over low heat, add pumpkin puree, corn starch, sugar, and pumpkin pie spice and heat until thickened paste. Remove from heat and cool.
  2. In large mixing bowl, combine glutinous rice flour and sugar. Slowly pour in water and mix until dough is formed. Add a tablespoon of extra water, one at a time, as needed if dough is dry. Knead for a few mins until smooth.
  3. Divide the dough into 6 even portions and roll each portion into round ball. Flatten the dough ball until 1/4 inch thin and add pumpkin paste in the middle then seal the edges and roll the dough into a ball. Quickly dip ball in water then roll in sesame seeds to coat all over.
  4. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 3-5 mins until golden brown. Serve warm and eat immediately.

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Scallion oil rice paper noodles in a bowl
NoodlesRice Paper

Scallion Oil Rice Paper Noodles

by Herman
written by Herman

Scallion oil rice paper noodles is a must try for scallion lovers! I love scallions in just about anything—whether it’s in bread, pancakes, or as a garnish, they add an irresistible flavor. When I tested this recipe with rice paper noodles, I knew this was a winning dish. But the twist of using rice paper for noodles adds a whole new level of ease and creativity to the dish. The delicate rice paper sheets transform into tender noodles, soaked in a rich and savory scallion-infused soy sauce. It’s a recipe that’s both nostalgic and refreshingly unique, and you are going to love it too!

Why You Will Love This Recipe

  • Quick and easy: Using rice paper as noodles cuts down on the time, making this recipe accessible and perfect for a weeknight dinner.
  • Packed with flavor: The combination of scallion oil, soy sauce, and oyster sauce gives the noodles a deep, savory flavor, with just a hint of sweetness and spice from the ginger.
  • Customizable: Garnish the dish with your choice of veggies, proteins, or even fried scallions and sesame seeds for extra texture.
  • Light and satisfying: The dish is filling without being too heavy, thanks to the light nature of the rice paper noodles.

Ingredients

  • Rice paper: A quick alternative to traditional noodles, these rice paper sheets turn into soft, chewy noodles. Rice paper is also a great pantry staple and can turn into noodles in an instant!
  • Scallions: The key ingredient that flavors the oil and brings that signature scallion fragrance. You’ll need a lot for this recipe!
  • Avocado oil: A healthy, neutral oil that brings out the flavors of the scallions.
  • Soy sauce: Adds savory umami to the sauce.
  • Dark soy sauce: A richer, more intense soy sauce that adds depth of flavor and color.
  • Oyster sauce: A sweet and savory sauce that enhances the overall taste.
  • Sugar: Balances the saltiness of the sauces with a touch of sweetness.
  • Grated ginger: Adds a slight zing to the dish.
  • Water or chicken broth: Thins out the sauce while adding flavor.

How to Make Scallion Oil Rice Paper Noodles

1. Prepare the Rice Paper Noodles

On a cutting board, brush the board with a little oil. Dip 3 pieces of rice paper in cold water and stack them together evenly. Place the stacked rice paper on the cutting board and brush the top layer with more oil. Cut the stack into 1-inch wide noodles, or your desired thickness. If the noodles begin to dry out, brush with a little water to keep them moist. Immediately transfer the cut noodles to a bowl of cold water and let them soak for 15 minutes. Repeat this process with the remaining rice paper.

2. Prepare the Scallions

Pat the scallions dry and separate the white and green parts. Leave the white parts whole and chop the green parts.

3. Make the Scallion Oil

Heat avocado oil in a medium pot over medium-low heat. Add the white parts of the scallions and fry for about 8 minutes until they are golden but not burnt. Remove and discard the white parts. Add the green parts of the scallions to the oil and fry for 2-3 minutes. Remove them from the oil and set them aside for garnish later. Let the scallion oil cool for a few minutes.

4. Prepare the Sauce

In a bowl, mix together the soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water or chicken broth. Add the cooled scallion oil and stir to combine.

5. Combine Noodles and Sauce

Drain the rice paper noodles and transfer them to a bowl. Pour the sauce over the noodles and mix well.

6. Garnish and Serve

Garnish the noodles with fried scallions, sesame seeds, and your choice of veggies or protein. Enjoy immediately!

Tips to Make Rice Paper Noodles

  • Layering rice paper: When layering the rice paper sheets, make sure they’re aligned evenly and brushed with oil to prevent sticking.
  • Keep noodles moist: After cutting the noodles, keep them from drying out by transferring them directly into cold water. This ensures they stay soft and pliable.
  • Avoid overcrowding: When cutting the noodles, be careful not to stack too many sheets at once or the noodles may clump together.
  • Brush with oil: Keep a light coat of oil on the rice paper and cutting board to prevent from sticking.

What Can You Enjoy This With?

  • Steamed or stir-fried vegetables: Add some broccoli, bok choy, or bell peppers to balance out the savory noodles.
  • Grilled chicken or shrimp: Top the noodles with your favorite protein for a more filling meal.
  • Chili oil: Drizzle some homemade or store-bought chili oil for a kick of heat.
  • Pickled vegetables: Add some pickled cucumbers or carrots for a tangy crunch.

Additional Tips

  • Pat scallions dry: Ensure the scallions are completely dry before frying to avoid oil splattering.
  • Use neutral oil: Choose an oil that doesn’t have a strong flavor, like avocado or vegetable oil, to let the scallions shine.
  • Don’t overheat the oil: Keep the heat at medium-low to prevent the scallions from burning and turning bitter.

Storage

  • I recommend eating these fresh as rice paper noodles do not store well and harden quickly.

Scallion oil rice paper noodles in a bowl

Scallion Oil Rice Paper Noodles

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Scallion Noodles

  • 9 sheets rice paper
  • Neutral oil for brushing rice paper
  • 4 bunches scallions
  • 4 Tbsp avocado oil
  • 1 Tbsp soy sauce
  • 2 tsp dark soy sauce
  • 1 Tbsp oyster sauce
  • 2 tsp sugar
  • 1 tsp grated ginger
  • 3 Tbsp water or chicken broth

Garnish:

  • Fried scallions
  • Sesame seeds
  • Veggies, protein

Instructions

  1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of cold water and soak for 15 min. Repeat with remaining rice paper.
  2. Pat scallions very dry then cut to separate white and green parts. Leave white parts whole but chop the green parts. In a medium pot over medium-low heat, heat up avocado oil then add white parts of scallion until fried but not burnt for 8 mins. Remove white parts and discard. Then add green parts of scallions and fry for 2-3 mins. Turn off heat, remove green parts, and set aside for garnish later. Let oil cool for a few mins.
  3. In a bowl, add soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water/broth and mix. Add scallion oil then mix well. Drain rice paper noodles then transfer to a bowl and pour sauce and mix well. Garnish with fried scallions, sesame seeds, and optional veggies or meat.

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Juicy Pork Dumplings on a Plate
Dim Sum

Steamed Pork Dumplings (Siu Mai) – Juicy and Plump!

by Herman
written by Herman

Growing up, Siu Mai was a staple at family gatherings, celebrations, and especially dim sum brunches. The sight of those plump, juicy pork dumplings steaming hot, garnished with a bit of vibrant orange roe, always brought excitement to the table. There was something comforting about watching them being made—carefully filling each wonton wrapper, and the delightful aroma of pork, shrimp, and shiitake mushrooms filling the air. These pork dumplings were always a highlight for me, filled with the flavors of my heritage and the warmth of family traditions especially from my grandmother.

Why You Will Love This Recipe

  • Simple and satisfying: This recipe may seem intricate, but once you get the hang of it, it’s a fun process that yields restaurant-quality dumplings at home.
  • Flavor-packed: The combination of savory pork, fresh shrimp, and earthy shiitake mushrooms, enhanced by soy sauce, oyster sauce, and a touch of shaoxing wine, creates a flavorful and satisfying bite.
  • Great for gatherings: Whether you’re hosting or bringing a dish to a potluck, these dumplings are always a crowd-pleaser and very easy to share!

Ingredients

  • Ground pork: Provides a savory and rich base for the filling.
  • Salt: Enhances the natural flavors.
  • Sugar: Balances out the saltiness with a touch of sweetness.
  • Soy sauce: Adds umami depth.
  • Oyster sauce: Contributes a rich, slightly sweet umami.
  • Shaoxing wine: A Chinese cooking wine that deepens the flavor profile. You can omit this ingredient if you want.
  • Sesame oil: For a nutty aroma and smoothness.
  • Corn starch: Helps bind the filling and keep it tender.
  • Dried shiitake mushrooms: Soaked, re-hydrated, finely chopped and added to the filling for an earthy, robust flavor.
  • Shrimp: Finely chopped then added to the filling. This adds texture and sweetness to complement the pork.
  • Wonton wrappers: The delicate casing that holds the delicious filling.
  • Masago (fish roe): Adds a colorful garnish that adds a slight briny flavor.

How to Make Pork Dumplings (Siu Mai)

  1. In a large mixing bowl, combine ground pork, salt, sugar, soy sauce, oyster sauce, shaoxing wine, sesame oil, and corn starch. Mix until it forms a paste-like consistency.
  2. Add in the finely chopped shiitake mushrooms and shrimp. Mix until well combined.To shape the Siu Mai, form a “C” shape with your index finger and thumb, place a wonton wrapper over it, and add 1-2 teaspoons of the filling. Gently press the filling into the wrapper while rotating to create a round, even shape. Flatten the base slightly for stability.
  3. Place the dumplings in a bamboo steamer and steam for 10 minutes until fully cooked.
  4. Remove from heat and garnish each with a small amount of masago (fish roe).Serve with soy chili sauce for dipping.

Tips to Fold Siu Mai

  • Forming the “C” shape: Use your thumb and index finger to form a “C” shape, which helps hold the wrapper and shape the filling evenly.
  • Filling control: Be careful not to overfill each dumpling. Stick to about 1-2 teaspoons of filling to ensure it cooks evenly and holds its shape. Use your thumb and index finger to rotate as you add filling which crimps the sides.
  • Leveling the filling: After pressing the filling into the wrapper, use a knife or spoon to level it off so that it is flush with the top of the wrapper. This gives it that classic siu mai look.
  • Flattening the base: Gently press down on the bottom of the dumpling to flatten it slightly, making sure the siu mai can stand upright in the steamer.
  • Steaming tip: Make sure to leave enough space between each dumpling in the steamer so they don’t stick together

What Can You Enjoy This With?

  • Soy chili dipping sauce: The spicy, salty combination pairs perfectly with the savory dumplings.
  • Steamed vegetables: Balance the rich dumplings with lightly steamed broccoli or bok choy.
  • Dim sum spread: Add other dim sum favorites like spring rolls, bao buns, or egg tarts for a true feast.
  • Jasmine tea: A pot of warm jasmine tea will perfectly complement the rich flavors of the dumplings.

Additional Tips

  • Prep ahead: You can make the filling a day in advance and refrigerate it until you’re ready to assemble the dumplings.
  • Customize your filling: If you’re not a fan of shrimp, you can replace it with more pork or another protein like chicken.
  • Steaming options: If you don’t have a bamboo steamer, a metal steamer or even a plate placed inside a pot with a bit of water works just as well.
  • Garnish variations: If masago isn’t available, you can garnish with finely chopped carrots for a similar color!

Storage

  • If you have leftovers, store the dumplings in an airtight container in the refrigerator for up to 2 days.
  • You can also freeze cooked or uncooked dumplings for up to 3 months.
  • To reheat, steam them for about 5 minutes or until heated through. Avoid microwaving, as it can make the wrappers tough.

Juicy Pork Dumplings on a Plate

Steamed Pork Dumplings (Siu Mai)

Print
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

12 oz. ground pork
Pinch of salt
1.5 tsp sugar
1 Tbsp soy sauce
1 Tbsp oyster sauce
2 tsp shaoxing wine
1 tsp sesame oil
1 Tbsp corn starch
3 dried shiitake mushrooms (soaked in warm water to rehydrate) finely chopped
6 oz. shrimp, peeled and deveined, chopped
20-25 wonton wrappers
Masago (fish roe) for garnish

Instructions

1. In a large mixing bowl, combine pork, salt, sugar, soy sauce, oyster sauce, shaoxing wine, sesame oil, and corn starch and mix well until it turns into a paste. Add mushrooms and shrimp and mix to combine.
2. To make Siu Mai, form an “C” with you index finger and thumb and place a wonton wrapper over it. Add 1-2 tsp of filling and push down on the “C” while rotating with your fingers to get a evenly round shape. Then use a knife to smear more filling and level to the edge of the wonton. Push down to flatten the base and shape into a round.
3. In a bamboo steamer, add dumplings and steam for 10 mins until dumplings are cooked through. Remove from heat then garnish each Siu Mai with a bit of roe in the middle. Serve with a soy chili sauce.

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Dim SumRice Paper

Rice Paper Pork Soup Dumplings – Gluten Free!

by Herman
written by Herman

Rice paper pork soup dumplings are a lighter, gluten-free twist on traditional soup dumplings. The thin, delicate rice paper allows the savory pork filling and broth to shine, creating a satisfying bite with a burst of rich flavor. Why rice paper dumplings? Because it’s important for everyone to enjoy, especially those who are gluten-free, without compromising on taste and health. Additionally, rice paper is so versatile and can easily be used when you don’t have any dumpling dough on hand but have rice paper in the pantry. Now you can skip the long lines at dim sum restaurants because you can easily make these at home now!

Why you’ll love this recipe

Rice paper pork dumplings are so delicious and offer a unique combination of flavors and textures. The rice paper wrapper is delicate yet sturdy enough to hold the savory pork filling and rich broth, creating a satisfying burst of flavor with each bite. I also appreciate that they are gluten-free, making them a great option for everyone, including those with dietary restrictions. The fact that you can enjoy these delicious, melt-in-your-mouth dumplings without the need to wait in long lines at a dim sum restaurant is just an added bonus!

Ingredients

Gelatin Soup:

  • Unsalted chicken stock: Provides a rich, savory base for the soup inside the dumplings.
  • Gelatin powder: A quicker and easier way to help solidify the chicken stock into a gel-like consistency, which melts into a flavorful broth when cooked.
  • Shaoxing wine: Adds a hint of sweetness and depth to the broth.
  • Soy sauce: Enhances the umami and saltiness in the broth.
  • Ginger slices: Infuses the broth with a warm, slightly spicy flavor.
  • Salt: Brings out all the other flavors in the broth.
Filling:
  • Ground pork: The main protein that forms the savory base of the filling.
  • Minced green onion: Adds a fresh, mild onion flavor that brightens the filling.
  • Minced ginger: Provides a warm, aromatic kick that complements the pork.
  • Shaoxing wine: Adds depth of flavor and a slight sweetness to the filling.
  • Soy sauce: Ensures the pork is well-seasoned with umami and saltiness.
  • Sesame oil: Contributes a nutty, toasty flavor and richness to the filling.
  • Salt: Enhances the overall flavor of the filling.
  • White pepper: Adds a subtle heat and complexity to the seasoning.
  • Rice paper: Used as the wrappers for the dumplings, becoming pliable when soaked. I cut the rice paper into smaller pieces so I can create thicker bottom and thinner top for the dumpling wrappers.

How to Make Rice Paper Pork Soup Dumplings

  1. Add 1 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmer for 4-5 mins. Add gelatin and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover and chill in the fridge for a few hours until broth turns until a jelly form. When ready, cut into small pieces
  2. When the soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and pepper together, stirring in one direction for at least 1 min. Consistency should be whipped and sticky. Add cut jelly to the filling and mix well. Keep the meat chilled so gelatin doesn’t melt.
  3. With each rice paper, cut into quarters. Using 3 pieces, arrange rice paper so the center overlaps and makes a diamond shape. Add about 1 Tbsp of filling in the center then gently fold all the corners to the center top and twist. It doesn’t have to be perfect. Repeat with remaining wrappers and fillings
  4. Steam over medium-low heat for 6-7 mins. Turn off heat and let rest for a few mins before opening the lid (wrapper is delicate). Enjoy immediately!

Storage

I recommend eating these dumpings immediately as the rice paper will harden and the texture won’t be soft and chewy.

Rice Paper Pork Soup Dumplings

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

Gelatin Soup

  • 1 cup unsalted chicken stock
  • 1.5 tsp gelatin powder
  • 1 Tbsp shaoxing wine
  • 1 Tbsp soy sauce
  • 1 thumb sized ginger, cut into thick slices
  • Pinch of salt

Filling

  • 1/2 pound ground pork
  • 1/2 stalk green onion, minced
  • 1 Tbsp minced ginger
  • 1 Tbsp shaoxing wine
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • Pinch of salt
  • Dash of white pepper
  • 10-12 rice paper

Instructions

  1. Add 1 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmer for 4-5 mins. Add gelatin and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover and chill in the fridge for a few hours until broth turns until a jelly form. When ready, cut into small pieces
  2. When soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and pepper together, stirring in one direction for at least 1 min. Consistency should be whipped and sticky. Add cut jelly to the filling and mix well. Keep the meat chilled so gelatin doesn’t melt.
  3. With each rice paper, cut into quarters. Using 3 pieces, arrange rice paper so the center overlaps and makes a diamond shape. Add about 1 Tbsp of filling in the center then gently fold all the corners to the center top and twist. It doesn’t have to be perfect. Repeat with remaining wrappers and fillings
  4. Steam over medium-low heat for 6-7 mins. Turn off heat and let rest for a few mins before opening the lid (wrapper is delicate). Enjoy immediately!

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Spicy Szechuan rice paper noodles in a bowl with chopsticks
NoodlesRice Paper

Spicy Szechuan Rice Paper Noodles – Quick and Easy!

by Herman
written by Herman

Spicy Szechuan Rice Paper Noodles are loved for their bold, tingly flavor from Szechuan peppercorns and the chewy texture of the rice paper noodles. The dish is so quick to prepare and can easily be made vegan. The rice paper is also so versatile because you can make chewy noodles from them in less than 5 mins. Just rehydrate the paper, stack them, brush with oil, and cut into your desired noodle size! With this recipe, you don’t have to cook — just heat up the oil, add your ingredients, and mix together!

Why you’ll love this recipe

I think you’ll love this recipe because:

  • Unique Texture: The use of rice paper gives the noodles a unique, chewy texture that is different from traditional noodles, making the dish stand out.
  • Flavorful Sauce: The combination of szechuan peppercorn, sesame seeds, and chili oil provides a perfect balance of savory and spicy flavors, enhancing the overall taste of the dish.
  • Quick and Easy: This recipe is quick to prepare (in 15 mins or less!) and requires minimal ingredients, making it an ideal choice for a delicious meal without much hassle.
  • Versatile: The dish can be customized with various vegetables, proteins, or additional spices, catering to different dietary preferences and tastes. The world is your oyster!

Ingredients

  • Avocado Oil: A light, neutral oil that enhances the dish with its smooth texture and high smoke point, perfect for heating up the spices.
  • Red Chili Flakes: Adds a kick of heat to the dish, giving it the signature spiciness of Dan Dan noodles. The amount can be adjusted to suit your spice preference.
  • Ground Sichuan Peppercorn: The star ingredient that provides the distinctive tingling, numbing sensation and a unique floral aroma, characteristic of Sichuan cuisine.
  • Garlic: Minced or grated garlic here adds depth and a savory base to the sauce, enhancing the overall flavor profile.
  • Sesame Seeds: Contributes a nutty flavor and slight crunch, adding texture to the dish.
  • Sugar: Balances the heat and saltiness with a touch of sweetness, rounding out the flavors.
  • Soy Sauce: Brings a rich umami flavor and saltiness, deepening the complexity of the sauce.
  • Peanut Butter: Adds creaminess and a nutty undertone that complements the spicy and savory elements, giving the sauce its signature richness.
  • Hot Water: Used to thin out the sauce and create a smooth, cohesive sauce that coats the noodles evenly.
  • Rice Paper: Provides a chewy and unique texture, absorbing the flavors of the sauce while offering a lighter alternative to traditional wheat noodles. You can cut these rice paper into your desired noodle size but I liked them wide for this recipe.
  • Chopped Green Onion: Adds a fresh, crisp element and a pop of color as a garnish.
  • Minced Pork: A traditional component of Dan Dan noodles, this adds a savory, meaty richness to the dish, making it more filling and satisfying.

How to Make Spicy Szechuan Rice Paper Noodles

  1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. Immediately transfer noodles to a bowl of water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
  2. Heat oil in a pot until hot but not smoking. Add chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste. Drain noodles from water and add to sauce and mix well. 
  3. Garnish with chopped green onion and minced pork. Serve immediately. 

Storage

I recommend eating these rice paper noodles immediately as the rice paper will harden and the texture won’t be soft and chewy.

Spicy Szechuan rice paper noodles in a bowl with chopsticks

Spicy Szechuan Rice Paper Noodles

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.6/5
( 5 voted )

Ingredients

  • 3 Tbsp avocado oil
  • 1/2 - 1 Tbsp red chili flakes
  • 1 tsp ground Sichuan peppercorn
  • 1 small clove garlic, minced
  • 1 Tbsp sesame seed
  • 1 tsp sugar
  • 1.5 Tbsp soy sauce
  • 1 Tbsp peanut butter
  • 1/4 hot water
  • 9 sheets rice paper
  • Chopped green onion, garnish
  • Minced pork, garnish

Instructions

  1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on the cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
  2. Heat oil in a pot until hot but not smoking. Add chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste. Drain noodles from water and add to sauce and mix well.
  3. Garnish with chopped green onion and minced pork. Serve immediately.

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Breaded toast made with shrimp paste
Air FryerDim Sum

Sesame Shrimp Toast – A Popular Hong Kong Snack!

by Herman
written by Herman

Sesame Shrimp Toast (also known as Prawn Toast) is more than just a dish for me—it’s a taste of home and a deep connection to my heritage, lovingly passed down from my parents. Growing up, this was a staple at our family gatherings, a dish that always brought smiles to the table. It’s famous in Hong Kong, where it’s cherished for its perfect blend of textures and flavors.

Each bite is full of crispy goodness from the toasted bread and so flavorful from the shrimp paste filling. While this dish is typically deep fried, I prefer air frying because you get the same crispyness but without all the oil. Regardless, you will enjoy this dish no matter what!

Why you’ll love this recipe

What I love most about shrimp toast is the contrast between the crispy, golden bread and the rich, savory shrimp filling. The shrimp is delicately seasoned with hints of garlic, sesame oil, and scallions, creating a flavor that’s both comforting and satisfying. When air fried to perfection, the toast becomes this incredible, crunchy bite that holds onto the shrimp’s savory juices without losing its crispiness.

Ingredients

For the Shrimp Toast

  • Shrimp: Tender and sweet, they make the perfect filling. Make sure to clean, peel, and de-vein the shrimp.
  • Salt & White Pepper: Enhances flavor with a subtle kick.
  • Sugar: Helps balances the savory and sweet notes.
  • Garlic: Adds aromatic depth to the shrimp filling.
  • Scallion: Brings freshness and a mild onion flavor to the shrimp filling
  • Sesame Seed: Adds a nutty crunch.
  • Egg White: Helps bind the shrimp filling together.
  • Corn Starch: Ensures a perfect texture.
  • White Bread: Crisps up beautifully and serves as the perfect exterior. I like to cut off the crust so you just get the white bread for this toast.

For the Spicy Mayo

  • Kewpie Mayo: I prefer the Japanese version of the mayo because it is creamy with a touch of sweetness.
  • Sriracha: Adds a bit of spice and kick to the mayo. Feel free to adjust to your spice level.
  • Sugar: Helps balance the heat and tang.
  • Sesame Oil: Adds a nutty aroma to the sauce.

How to Make Sesame Shrimp Toast

  1. Pat shrimp dry with a paper towel. Smash shrimp with the back of your knife and mince finely until you get a paste. (Or use a food processor to whip the shrimp). 
  2. In a bowl, add minced shrimp, salt, white pepper, sugar, garlic, scallions, sesame seeds, egg white, and corn starch and mix until well incorporated. 
  3. Trim all the crust from white bread. Add 1/4 of the shrimp paste to the bread and spread evenly. Cover with another piece of white bread. Use a butter knife to smooth the edges so shrimp doesn’t fall out. Repeat with remaining bread and shrimp paste. 
  4. Air Fry at 375F for 6 mins on each side (12 mins total) without overcrowding (batch cook if needed). Serve with spicy mayo sauce.

Storage

I recommend eating these right away but it can be refrigerated for up to 1 day or frozen for up to 2 weeks. When reheating, toast in the oven or air fryer for a few mins.

Breaded toast made with shrimp paste

Sesame Shrimp Toast (Prawn Toast)

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

Toast:

  • 1 pound peeled, deveined shrimp
  • 1/2 tsp salt
  • Dash white pepper
  • 1 tsp sugar
  • 1 clove garlic
  • 1 stalk scallion, green part only, minced
  • 1 Tbsp sesame seed
  • 1 egg white
  • 1 Tbsp corn starch
  • 8 pieces white bread

Spicy Mayo

  • 1/2 cup kewpie mayo
  • 1 Tbsp sriracha sauce (adjust to your taste)
  • 2 tsp sugar
  • 1/4 tsp sesame oil
  • 2 tsp lemon juice
  • Pinch of salt

Instructions

  1. Pat shrimp dry with a paper towel. Smash shrimp with the back of your knife and mince finely until you get a paste. (Or use a food processor to whip the shrimp).
  2. In a bowl, add minced shrimp, salt, white pepper, sugar, garlic, scallions, sesame seeds, egg white, and corn starch and mix until well incorporated.
  3. Trim all the crust from white bread. Add 1/4 of the shrimp paste to the bread and spread evenly. Cover with another piece of white bread. Use a butter knife to smooth the edges so shrimp doesn’t fall out. Repeat with remaining bread and shrimp paste.
  4. Air Fry at 375F for 6 mins on each side (12 mins total) without overcrowding (batch cook if needed). Serve with spicy mayo sauce. If deep frying, fry on each side for 2-3 mins until golden brown and shrimp is cooked through.

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Pork ribs smothered in gochujang BBQ sauce
Lunch

Gochujang BBQ Pork Ribs

by Herman
written by Herman

I love gochujang BBQ pork ribs because they’re a perfect fusion of my two food obsessions: gochujang and pork ribs. When you follow my recipe, you get tender, fall-off-the-bone pork ribs cooked to perfection. Then top it off with a spicy, tangy, and slightly sweet homemade gochujang BBQ sauce and you will never buy BBQ sauce from the grocery store again. There’s simply nothing quite like sinking your teeth into ribs so tender they practically fall off the bone. It’s a flavor adventure I never want to end!

Why you’ll love this recipe

My recipe cooks these ribs in a pressure cooker (I used Instant Pot) to make tender, fall-off-the-bone ribs in less than 30 mins. Additionally, I make a homemade gochujang BBQ sauce that is simply irresistible. The flavor profile is spicy, slightly sweet, and deeply savory, which never ceases to amaze me. Combine these two things together and you get a match made in heaven!

Ingredients

For the Pork BBQ Ribs:

  • Pork BBQ Ribs: These are the star of the show, providing juicy, tender meat that absorbs the flavors of the marinade and sauce.
  • Paprika Powder: Adds a smoky flavor and vibrant color to the ribs.
  • Garlic Powder: Enhances the savory taste and aroma of the ribs.
  • Onion Powder: Adds depth of flavor and complements the other spices.
  • Cayenne Pepper: Provides heat and a spicy kick to the ribs. You can adjust this based on your preferred spice level!
  • Cumin: Adds earthy warmth and enhances the overall flavor profile.
  • Salt and Black Pepper: Season the ribs perfectly, balancing the flavors and enhancing their natural taste.

For the Gochujang BBQ Sauce:

  • Gochujang: The key ingredient, providing a spicy, umami-rich flavor that’s characteristic of Korean cuisine. This is the star of the sauce!
  • Garlic: Adds pungent savory notes to the sauce, enhancing its complexity.
  • Apple Cider Vinegar: Provides tanginess and acidity, balancing the sweetness of the sauce.
  • Hoisin Sauce: Adds sweetness, depth, and a hint of smokiness to the sauce.
  • Brown Sugar: Sweetens the sauce and helps create a caramelized glaze on the ribs.
  • Sesame Oil: Adds nuttiness and richness to the sauce, enhancing its overall flavor.
  • Soy Sauce: Provides saltiness and umami depth to the sauce.
  • Fish Sauce: Adds a savory, umami-rich flavor that compliments the other ingredients and adds depth to the sauce.

How to Make Gochujang BBQ Pork Ribs

  1. Remove the thin membrane at the back of the pork ribs by using a knife and running it carefully to peel off. Mix spices together for a rub and coat evenly all over the ribs.
  2. Cut the rib into 3-4 large blocks and add to a pressure cooker (like Instant Pot) on top of a trivet rack. Set the instant pot to high (manual) pressure for 22 mins.
  3. While the ribs are cooking, make the gochujang BBQ sauce by combining all the ingredients together in a small saucepan and cook on stove top over medium-low heat until thickened and sticky.
  4. Once cooked, keep the vent closed for 10 mins then open the vent and release the remaining pressure. Carefully remove ribs from pressure cooker and transfer to a sheet pan. Brush BBQ sauce all over (about 1/3 of the sauce) the ribs. Set the oven to broil and char the ribs for 5-8 mins until caramelized.
  5. When ribs are done, serve with remaining BBQ sauce
  6. Note: If you don’t have an instant pot, you can bake the ribs instead. Preheat oven to 275F and transfer ribs to a large piece of aluminum foil and wrap ribs loosely. Place wrapped ribs on a large baking dish and bake for 2.5-3 hours. Check around 2.5 hour mark to make sure pork is tender.

Storage

Store in an airtight container in the fridge for up to 3 days.

Pork ribs smothered in gochujang BBQ sauce

Gochujang BBQ Pork Ribs

Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 4 voted )

Ingredients

Pork Ribs

1 rack of pork BBQ ribs (3-3.5 pounds)

2 tsp paprika powder

2 tsp garlic powder

2 tsp onion powder

1/2 tsp cayenne pepper

1 tsp cumin

1 tsp salt

1/2 tsp black pepper

Gochujang BBQ sauce

1/3 cup gochujang

2 cloves garlic, minced

1/4 cup apple cider vinegar

2 Tbsp hoisin sauce

3 Tbsp brown sugar

1 Tbsp sesame oil

2 Tbsp soy sauce

1 Tbsp fish sauce

Instructions

  1. Remove the thin membrane at the back of the pork ribs by using a knife and running it carefully to peel off. Mix spices together for a rub and coat evenly all over the ribs.
  2. Cut the rib into 3-4 large blocks and add to a pressure cooker (like Instant Pot) on top of a trivet rack. Set the instant pot to high (manual) pressure for 22 mins.
  3. While the ribs are cooking, make the gochujang BBQ sauce by combining all the ingredients together in a small saucepan and cook on stovetop over medium-low heat until thickened and sticky.
  4. Once cooked, keep the vent closed for 10 mins then open the vent and release the remaining pressure. Carefully remove ribs from pressure cooker and transfer to a sheet pan. Brush BBQ sauce all over (about 1/3 of the sauce) the ribs. Set the oven to broil and char the ribs for 5-8 mins until caramelized.
  5. When ribs are done, serve with remaining BBQ sauce.

Note: If you don't have an instant pot, you can bake the ribs instead. Preheat oven to 275F and transfer ribs to a large piece of alumium foil and wrap ribs loosely. Place wrapped ribs on a large baking dish and bake for 2.5-3 hours. Check around 2.5 hour mark to make sure pork is tender.

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Desserts

Caramelized Banana Sticky Rice (Twist on a Classic)

by Herman
written by Herman

I remember when I was traveling to Singapore and had the best banana wrapped in a sticky rice leaf sold at a local market. It was a tad sweet because they used a very ripe banana, but it wasn’t caramelized. I couldn’t stop thinking about how delicious this sticky rice with banana was and thought about how I could make it even better – this is how caramelized banana sticky rice was born!

What if I caramelized the banana into a sticky rice dessert, similar to mango sticky rice, but reduced the sweetness and omitted the leaf? That would be a cool way to enjoy bananas. I love mangoes, but they are only available in the summer in the US, making it a seasonal treat. Bananas, on the other hand, are available year-round and would be a great option to satisfy my sweet tooth throughout the year.

What is Coconut Sticky Rice?

Coconut sticky rice, also known as “khao niao mamuang” in Thai cuisine, is a traditional Southeast Asian dessert made from glutinous rice, coconut milk, sugar, and salt. The rice is soaked, steamed, and then mixed with a sweetened coconut milk mixture. Often served with ripe mango slices, this dessert is known for its creamy texture and balanced sweetness. Variations can include toppings like sesame seeds or mung beans and flavors like pandan.

Why you’ll love this recipe

I love caramelized banana sticky rice because it combines the smooth, sweet flavor of caramelized bananas with the creamy, chewy texture of sticky rice. Caramelizing the bananas adds a delicious depth of flavor that pairs perfectly with the rice. Plus, you can adjust the sweetness to your liking. I recommend using bananas that aren’t too ripe, so they hold their shape and add just the right amount of sweetness. It’s a unique and satisfying dessert that’s comforting and indulgent, and since bananas are available year-round, you can enjoy it anytime!

Ingredients

  • Glutinous Rice – Also known as “sweet rice”, this type of rice becomes sticky when cooked, providing the essential chewy texture that pairs well with the smooth caramelized bananas.
  • Unsweetened Coconut Milk – Adds a creamy, rich flavor to the rice, complementing the sweetness of the bananas and caramel.
  • Sugar – Sweetens the coconut milk and rice. Sometimes I use a sugar alternative like monkfruit sugar as a healthier option to reduce the calorie content without sacrificing sweetness.
  • Salt – Enhances the overall flavor by balancing the sweetness and adding a slight savory note.
  • Banana – Provides a natural sweetness and smooth texture. Using a not-too-ripe banana ensures it holds its shape during caramelization.
  • Butter – Adds richness and helps caramelize the bananas, giving them a smooth and buttery finish.
  • Cornstarch – Thickens the coconut milk mixture, creating a creamy sauce that coats the rice and bananas. Make sure to mix it with a a bit of water to create a slurry first before thickening the coconut milk.
  • Sesame Seeds – Adds a nutty flavor and slight crunch, providing a contrast to the creamy and sticky textures.
  • Brown Sugar – Used for caramelizing the bananas, it adds a deeper, more complex sweetness and color to the dish.

How to Make Caramelized Banana Sticky Rice

Instructions:

  1. Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice for 4 hours, or for the best results, soak overnight in the refrigerator.
  2. After soaking, cook the rice in a rice cooker according to the manufacturer’s instructions.
  3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with 1/4 cup of sugar and the salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
  4. Transfer the cooked rice to a bowl and gently fold in the coconut milk mixture. Allow the rice to rest for 30 minutes.
  5. In a clean small saucepan, gently simmer the remaining 1/2 cup of coconut milk with the remaining 2 tablespoons of sugar and diluted cornstarch, stirring occasionally, for about 3 minutes. Transfer the sauce to a small bowl and allow it to cool.
  6. Cut the banana in half lengthwise.
  7. In a clean small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has melted into the butter and everything is simmering, about 5 minutes.
  8. Add the banana halves to the saucepan, mixing gently. Bring the mixture back to a simmer and cook until the bananas are golden brown and caramelized, about 5-10 minutes.
  9. To serve, plate the sticky rice, top it with the caramelized bananas, and drizzle the remaining coconut sauce over the rice. Sprinkle with the toasted sesame seeds.

Storage

Store in a airtight container in the fridge for 2-3 days. Reheat in the microwave until the rice is warm and sticky.

Caramelized Banana Sticky Rice

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

1 1/2 cups glutinous rice

1 1/2 cups unsweetened coconut milk

1/4 cup plus 2 tablespoons sugar (For a healthier option, use monkfruit sugar)

1/4 tsp salt

1 banana (cut in half)

1 tbsp butter

1/2 tbsp cornstarch, diluted with 4 tablespoons water

1 tbsp sesame seeds, lightly toasted

Instructions

  1. Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice for 4 hours, or for the best results, soak overnight in the refrigerator.
  2. After soaking, cook the rice in a rice cooker according to the manufacturer's instructions.
  3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with 1/4 cup of sugar and the salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
  4. Transfer the cooked rice to a bowl and gently fold in the coconut milk mixture. Allow the rice to rest for 30 minutes.
  5. In a clean small saucepan, gently simmer the remaining 1/2 cup of coconut milk with the remaining 2 tablespoons of sugar and diluted cornstarch, stirring occasionally, for about 3 minutes. Transfer the sauce to a small bowl and allow it to cool.
  6. Cut the banana in half lengthwise.
  7. In a clean small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has melted into the butter and everything is simmering, about 5 minutes.
  8. Add the banana halves to the saucepan, mixing gently. Bring the mixture back to a simmer and cook until the bananas are golden brown and caramelized, about 5-10 minutes.
  9. To serve, plate the sticky rice, top it with the caramelized bananas, and drizzle the remaining coconut sauce over the rice. Sprinkle with the toasted sesame seeds.

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Lemongrass shrimp in crispy rice paper on top of a butter lettuce leaf
Rice Paper

Lemongrass Shrimp in Crispy Rice Paper – You’ll Love This!

by Herman
written by Herman

Following up on my viral video on Lemongrass Chicken in Crispy Rice Paper (or Rice Paper Pillows), this time around I am making Lemongrass Shrimp in Crispy Rice Paper. If you haven’t made this recipe yet, you need to try it because lemongrass shrimp and crispy rice paper are a match made in heaven! These bites are packed with earthy, umami, sweet and savory flavors then served with nước chấm, a traditional Vietnamese dipping sauce. I love it and you are going to love it too!

What is Lemongrass?

Lemongrass is a popular plant that smells and tastes a bit like lemons. It’s often used to add flavor to food, especially in Asian dishes. Outside of food, it is used in oils for its nice smell and to keep bugs away. Plus, it’s thought to have some health benefits, like helping with swelling and fighting germs. If you don’t have access to lemongrass, you can substitute for lemon zest.

Why you’ll love this recipe

Lemongrass shrimp in crispy rice paper is a favorite due to its balanced flavor combination of citrusy lemongrass, savory shrimp, and rice noodles. When you pair it with nước chấm, a traditional Vietnamese dipping sauce, you won’t be able to stop eating!

Ingredients

  • Shrimp –  provides a sweet, delicate flavor and a tender texture that pairs well with the aromatic lemongrass, serving as the main protein of the dish.
  • Lemongrass – adds a citrusy, refreshing flavor that enhances the shrimp and gives the dish its distinctive taste, making it aromatic and vibrant.
  • Garlic – adds depth and a savory undertone, complementing the lemongrass and shrimp, and enhancing the overall flavor.
  • Fish Sauce – provides umami and a slight saltiness, enhancing the overall flavor profile of the dish, and adding a characteristic taste of Southeast Asian cuisine.
  • Soy Sauce – adds a mild saltiness and a touch of sweetness, balancing the flavors of the marinade, and complementing the shrimp.
  • Brown Sugar – balances the savory and tangy elements, adding a hint of caramelized sweetness, which enhances the overall taste profile.
  • Lime Juice – adds brightness and acidity, balancing the flavors and providing a refreshing contrast to the savory ingredients.
  • Salt – enhances the overall flavor by bringing out the natural flavors of the ingredients, ensuring the dish is well-seasoned.
  • Vermicelli Rice Noodle – adds a soft, chewy texture that contrasts with the crispy rice paper and complements the shrimp filling, contributing to the overall mouthfeel.
  • Chinese Chives  – adds a mild onion-garlic flavor and a slight crunch, contributing to the overall texture and taste, and providing an additional layer of flavor.
  • Rice Paper  – provides a crispy outer layer when fried, creating a delightful texture contrast with the tender filling, and making the dish visually appealing.

How to Make Lemongrass Shrimp in Crispy Rice Paper

  1. In a bowl, add shrimp, lemongrass, garlic, fish sauce, soy sauce, brown sugar, lime juice, and salt and mix to combine. Let marinade for 15 mins.
  2. In a medium pan over medium heat, add shrimp and cook for 2-3 mins on each side until shrimp is tender and cooked through.
  3. Bring a medium pot to boil and add vermicelli rice noodles. Cook the noodles according to the package suggested time then drain all of the water. Quickly rinse with cold water through all the noodles for 20 seconds then drain all the water again. The noodles will dry and be sticky and bouncey.
  4. To assemble, dip rice paper completely in warm water, drain all the water, then transfer to a plate. Working quickly as the rice paper will get sticky, add 4-5 pieces of shrimp, a small handful of cooked rice noodles, and 2-3 pieces of chinese chives. Fold the left and right edges to the center, then fold the bottom edge cover the filling and slowly roll up until you get a crispy rice paper pillow.
  5. In a medium pan over medium heat, add 2 Tbsp of oil then add rice papers and pan fry on each side for about 4-5 mins until golden brown. Remove from heat and serve with the dipping sauce.

Storage

I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend preparing a few hours ahead of time and not the night before.

Lemongrass shrimp in crispy rice paper on top of a butter lettuce leaf

Lemongrass Shrimp in Crispy Rice Paper (or Rice Paper Pillows)

Print
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 6 voted )

Ingredients

Main Ingredients

1 pound raw shrimp, peeled and deveined

1.5 Tbsp lemongrass, minced

2 cloves garlic

1/2 Tbsp fish sauce

2 tsp light soy sauce

1/2 Tbsp brown sugar

1 Tbsp lime juice

Pinch of salt

5 oz. vermicelli rice noodle

1-2 stalks chinese chives, cut into 3 inch length

8-10 rice paper

Dipping sauce (nuoc cham)

1/3 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

  1. In a bowl, add shrimp, lemongrass, garlic, fish sauce, soy sauce, brown sugar, lime juice, and salt and mix to combine. Let marinade for 15 mins.
  2. In a medium pan over medium heat, add shrimp and cook for 2-3 mins on each side until shrimp is tender and cooked through.
  3. Bring a medium pot to boil and add vermicelli rice noodles. Cook the noodles according to the package suggested time then drain all of the water. Quickly rinse with cold water through all the noodles for 20 seconds then drain all the water again. The noodles will dry and be sticky and bouncey.
  4. To assemble, dip rice paper completely in warm water, drain all the water, then transfer to a plate. Working quickly as the rice paper will get sticky, add 4-5 pieces of shrimp, a small handful of cooked rice noodles, and 2-3 pieces of chinese chives. Fold the left and right edges to the center, then fold the bottom edge cover the filling and slowly roll up until you get a crispy rice paper pillow.
  5. In a medium pan over medium heat, add 2 Tbsp of oil then add rice papers and pan fry on each side for about 4-5 mins until golden brown. Remove from heat and serve with the dipping sauce.

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Desserts

Mango Sticky Rice Onigiri (Fun Twist!)

by Herman
written by Herman

Ready to take your taste buds on a trip to Thailand and Japan? Imagine juicy mangoes sandwiching sticky rice, all wrapped up in a luscious, dreamy coconut sauce. And if you’re anything like me (seriously, I’m always hitting up my favorite Thai restaurant for this stuff), you know it’s that combo of coconut goodness and sweet mango that keeps you coming back for more. Plus, for those like me who never tire of mango sticky rice, this inventive twist not only satisfies cravings but also allows for playful experimentation with texture profiles, visuals, and shapes, transforming it into an Ongiri. So why not grab one of these onigiri sandwiches and dive in? It’s a flavor adventure you won’t want to miss!

What is an Onigiri?

Onigiri is a Japanese food made of rice, shaped into a triangle, ball, or cylinder, and often wrapped in seaweed (nori). It usually has a filling inside, like pickled plum (umeboshi), salmon, or tuna with mayonnaise. It’s a popular and convenient snack or meal in Japan. This versions uses classic Mango Sticky Rice and shapes them into a triangle for a fun twist!

Why you’ll love this recipe

Mango sticky rice is a traditional Thai dessert that gets leveled up when you shape it into a rice ball (onigiri). The proportion of mango to sticky rice is absolute perfection. Plus, these can be easily shared with others!

Ingredients

  • Glutinous Rice: Also known as sticky or sweet rice, it’s the primary ingredient that gives the dish its distinctive texture. When cooked, glutinous rice becomes sticky and slightly chewy, providing a nice contrast to the smoothness of the mango and coconut milk.
  • Unsweetened Coconut Milk: Coconut milk adds creaminess and richness to the dish. It’s also essential for infusing the rice with a delightful coconut flavor, complementing the sweetness of the mango. Make sure to use the full-fat version for that extra creaminess.
  • Sugar: Sugar is necessary to sweeten both the rice and the coconut milk mixture. It balances the natural tartness of the mango and enhances the overall sweetness of the dessert.
  • Salt: Even though it might seem counterintuitive in a sweet dish, salt plays a vital role in balancing flavors. A pinch of salt can enhance the sweetness of the dessert while also highlighting the coconut and mango flavors.
  • Toasted Sesame Seeds: While not traditionally included in all mango sticky rice recipes, toasted sesame seeds add a nutty flavor and a delightful crunch to the dish.
  • Mango: The star of the dish, ripe mango adds natural sweetness, vibrant color, and a refreshing tropical flavor. Its juicy and slightly tangy taste pairs perfectly with the creamy coconut.

How to Make Mango Sticky Rice Onigiri

  1. Rinse the rice thoroughly in cold water until it’s clear. Then, soak the rice in cold water, ensuring it’s completely submerged, and let it soak overnight, for a minimum of 10 hours.
  2. Once soaked, drain the rice thoroughly using a sieve. Line a bamboo steamer with parchment paper and spread evenly on it. Fill a pot with water, ensuring there’s at least a 2-inch gap between the water and the bottom of the steamer when placed on top.
  3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with ⅓ cup of sugar and a pinch of salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
  4. Transfer the cooked rice to a bowl and gently fold in the coconut-milk mixture. Cover the bowl and allow the rice to rest for 30 minutes, or until it absorbs the coconut milk. This can be prepared in advance, up to 2 hours ahead, and kept covered at room temperature.
  5. While the rice is resting, in a clean small saucepan, gently simmer the remaining ⅓ cup of coconut milk with the remaining 2 tablespoons of sugar, stirring occasionally, for about 1 minute. Transfer the sauce to a small bowl and refrigerate until it cools and thickens slightly.
  6. Cut the mango into shapes suitable for both the large and small onigiri molds.
  7. Assemble the mango sticky rice onigiri by placing a slice of mango into the mold, covering it with sticky rice, and adding another mango slice on top, allowing it to protrude slightly from the mold. Carefully press down and remove the mold.
  8. Arrange the mango sticky rice onigiri on a plate and serve alongside the chilled coconut sauce.

Storage

I recommend eating this as fresh as possible and within the same day.

Mango Sticky Rice Onigiri (Rice Ball)

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.9/5
( 7 voted )

Ingredients

1 1/2 cups glutinous rice

1 1/2 cups unsweetened coconut milk

1/4 cup plus 2 tablespoons sugar

1/4 teaspoon salt

1 tablespoon sesame seeds, toasted lightly

2 large mango, peeled, pitted, and cut into thin slices to fit a onigiri mold (if you don't have a mold, cut thin slices into small triangle)

Instructions

  1. Rinse the rice thoroughly in cold water until it's clear. Then, soak the rice in cold water, ensuring it's completely submerged, and let it soak overnight, for a minimum of 10 hours.
  2. Once soaked, drain the rice thoroughly using a sieve. Line a bamboo steamer with parchment paper and spread the rice evenly on it. Fill a pot with water, ensuring there's at least a 2-inch gap between the water and the bottom of the steamer when placed on top. Stream for 40-45 mins.
  3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with ⅓ cup of sugar and a pinch of salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
  4. Transfer the cooked rice to a bowl and gently fold in the coconut-milk mixture. Cover the bowl and allow the rice to rest for 30 minutes, or until it absorbs the coconut milk. This can be prepared in advance, up to 2 hours ahead, and kept covered at room temperature.
  5. While the rice is resting, in a clean small saucepan, gently simmer the remaining ⅓ cup of coconut milk with the remaining 2 tablespoons of sugar, stirring occasionally, for about 1 minute. Transfer the sauce to a small bowl and refrigerate until it cools and thickens slightly.
  6. Cut the mango into shapes suitable for both the large and small onigiri molds.
  7. Assemble the mango sticky rice onigiri by placing a slice of mango into the mold, covering it with sticky rice, and adding another mango slice on top, allowing it to protrude slightly from the mold. Carefully press down and remove the mold.
  8. Arrange the mango sticky rice onigiri on a plate and serve alongside the chilled coconut sauce.

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