What Are Rice Paper Noodles?

Rice paper noodles are a fun and innovative way to use rice paper wrappers typically found in Vietnamese spring rolls. By hydrating and slicing them, you can turn these wrappers into chewy, slurp-worthy noodles. They soak up sauces beautifully and bring a unique texture to the table that’s both tender and slightly springy.

Why You’ll Love This Recipe

• Easy to Make: This recipe is quick and requires minimal effort—ready in under 30 minutes!
• Unique Texture: The rice paper noodles have a delightful chewiness that’s totally different from regular noodles.
• Incredibly Flavorful: The ginger-scallion oil is aromatic, savory, and has just the right kick of spice.
• Versatile: Perfect as a main dish or a side and customizable with your favorite toppings.
• Visually Stunning: The noodles glisten with oil, and the garnishes make it restaurant-worthy!

Ingredients

• Rice Paper: Forms the base of the noodles. Choose high-quality rice paper (my favorite are 3 ladies brand or Flying Horse) for the best texture.
• Neutral Oil: Prevents the noodles from sticking together.
• Scallions (Green Parts Only): Adds fresh, mild onion flavor to the ginger-scallion oil.
• Fresh Ginger: Key to the oil’s bold, aromatic profile.
• Toasted Sesame Seeds: Brings a nutty crunch to the dish.
• Red Chili Flakes: Adds a subtle heat that complements the flavors. Adjust this amount to your specific spice level.
• Sugar: Balances the savoriness with a hint of sweetness.
• Avocado Oil (or Vegetable Oil): Used to make the ginger-scallion oil; its high smoke point is ideal for this recipe.
• Soy Sauce: Infuses umami richness into the sauce.
• Chicken Broth or Water: Thins out the sauce slightly while adding depth of flavor.
• Salt: Enhances all the flavors; adjust to taste.
• White Pepper: Adds a mild peppery finish to the dish.
• Chili Crisp (for garnish): Adds a spicy, crunchy topping. Adjust this amount to your specific spice level.
• Chopped Cilantro (for garnish): Brings a fresh, herbaceous note to the finished dish.

How to Make Ginger Scallion Oil Rice Paper Noodles

Prepare the Rice Paper Noodles

Dip 2-3 pieces of rice paper in warm water and stack them together evenly. Let them rehydrate on a cutting board. Once soft, brush both sides lightly with oil to prevent sticking. Slice into 1-inch wide noodles (or your preferred size) and place in cold water to keep them from drying out. Repeat with the remaining rice paper.

Make the Ginger Scallion Oil

In a heatproof bowl, combine the scallions, grated ginger, sesame seeds, red chili flakes, and sugar. Heat avocado oil in a small pan until shimmering, then carefully pour it over the bowl of aromatics. The sizzling oil releases a beautiful aroma! Stir in soy sauce, chicken broth or water, salt, and white pepper. Mix well.

Combine Noodles and Sauce

Drain the rice paper noodles and add them to the bowl with the ginger-scallion oil. Toss gently until the noodles are evenly coated. Adjust the seasoning to your taste.

Garnish and Serve

Plate the noodles and garnish with chili crisp and chopped cilantro for an extra burst of flavor and color.

Storage

These noodles are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to one day.

Tips

• Oil Temperature Matters: Make sure the oil is hot enough to sizzle but not smoking, as this brings out the best flavors from the aromatics. I like to use a wooden chopstick to touch the oil and if I see small bubbles form, the oil is ready.
• Cut Noodles to Your Preference: Customize the noodle size to your liking; thinner strips will be more delicate, while wider ones will have more chew.
• Don’t Over-soak the Rice Paper: Soak just until pliable; oversoaking can make the noodles too wet.

Ginger Scallion Oil Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Main Ingredients:

• 8 sheets rice paper
• Oil to brush rice paper
• 3 scallions, green parts only, finely sliced
• 2 Tbsp fresh ginger, finely grated
• 1 Tbsp toasted sesame seeds
• 1/2 tsp red chili flakes
• 1 tsp sugar
• 3 Tbsp avocado oil (or vegetable oil)
• 2 Tbsp soy sauce
• 1 Tbsp chicken broth or water
• 1/2 teaspoon salt, or to taste
• Dash of white pepper

Garnish:

• Chili crisp
• Chopped cilantro

Instructions

1. Dip 2 pieces of rice paper (or 3 if you want thicker noodles) in warm water then stack together aligned evenly. Place rice paper on cutting board and allow it to rehydrate. Once rehydrated and dry, brush the bottom and top sides of the stacked rice paper with some oil (to prevent from sticking later). Cut noodles into 1 inch thick noodles or your desired size. Transfer noodles to a bowl of cold water to keep it hydrated until sauce is ready. Repeat with remaining rice paper.
2. In a heatproof bowl, combine the green parts of the scallions, grated ginger, toasted sesame seeds, red chili flakes, and sugar.
3. Heat 3 tablespoons of avocado oil in a small pan over medium-high heat until shimmering (but not smoking). Carefully pour the hot oil over the ginger and scallions in the bowl. It should sizzle and release a beautiful aroma. Stir in the soy sauce, chicken broth or water, salt, and white pepper. Mix well.
4. Add the rice paper noodles to the bowl and toss thoroughly until the noodles are evenly coated with the ginger scallion oil mixture. Taste and adjust the seasoning if needed.
5. Plate the noodles and garnish with chili crisp or chopped cilantro.

The post Ginger Scallion Oil Rice Paper Noodles – 15 Min Recipe! first appeared on Herman at Home.

What Is Vietnamese Beef Noodle Soup (Pho)?

Pho is a traditional Vietnamese soup featuring a fragrant beef broth, rice noodles, and a variety of toppings like thinly sliced beef, beef balls, fresh herbs, and bean sprouts. The broth is typically simmered for hours to develop its deep flavor, but this Instant Pot version gives you the same richness with less effort and time.

Why You’ll Love This Recipe

• Time-saving magic: Thanks to the Instant Pot, you’ll get a flavorful broth in just over an hour instead of the traditional all-day simmer.
• Rich and aromatic: The combination of beef bones, ginger, onion, and pho spices creates a broth that’s deeply flavorful and full of comforting warmth.
• Customizable toppings: From tender beef slices to fresh herbs, you can tailor the garnishes to suit your taste.
• Perfectly balanced: The broth hits all the right notes—savory, slightly sweet, and deeply satisfying.
• Restaurant-quality at home: Skip the takeout and enjoy authentic pho in your own kitchen.

Ingredients

For the soup:

• Beef knuckle bones, oxtail, or marrow bones: These create the rich, flavorful base for the broth.
• Beef brisket, shank, chunk, or roast: Adds tender meat to the soup and enhances the broth’s flavor.
• Water: The main liquid for the soup, adjusted to the Instant Pot’s max line.
• White onion: Provides a sweet and savory undertone to the broth.
• Ginger: Adds warmth and depth to the soup’s flavor.
• Pho spice sachet: A pre-made blend of star anise, cinnamon, cloves, and other spices for authentic pho flavor. Link included here for the exact one I used!
• Sugar: Balances the savory elements of the broth with a touch of sweetness.
• Fish sauce: Adds umami and depth to the broth.
• Salt: Enhances all the flavors in the soup.

Noodles, garnishes, and sauces:

• Vermicelli noodles: The essential base for the soup, offering a chewy texture.
• Thinly sliced beef brisket or ribeye: Cooks quickly in the hot broth, adding tender, flavorful protein.
• Beef balls: A classic pho topping with a chewy, meaty bite.
• Bean sprouts: Adds a fresh, crunchy texture to the soup.
• Green onions and cilantro: Fresh herbs that elevate the aroma and flavor.
• Limes: Provides a zesty tang that brightens the broth.
• Sriracha and hoisin sauce: For customizable spice and sweetness in every bowl.

How to Make Beef Pho (Vietnamese Noodle Soup)

Parboil the bones:

Boil the beef bones for 5 minutes to remove impurities, then discard the water and set the bones aside.

Prepare the broth:

In a 6-quart Instant Pot, sauté the onion and ginger until browned for added depth of flavor. Add the bones, beef, water, pho spices, sugar, fish sauce, and salt. Pressure cook on high for 1 hour 30 minutes with the sealing knob in the sealing position, followed by a 15-minute natural release.

Strain the broth:

Remove and discard the bones and pho spices. If desired, shred the meat to include in the soup.

Cook the noodles and prepare garnishes:

While the broth cooks, cook the vermicelli noodles according to the package instructions. Prepare toppings like thinly sliced beef, bean sprouts, green onions, cilantro, and lime wedges.

Assemble and serve:

Place cooked noodles in a bowl, add thinly sliced beef, beef balls, and your favorite garnishes. Pour the hot broth over everything and serve immediately with Sriracha and hoisin sauce on the side.

Storage

Pho is best enjoyed fresh, but leftover broth can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.

Tips

• Parboil for clear broth: Removing impurities from the bones ensures a clean and clear broth.
• Sear the aromatics: Browning the onion and ginger before cooking brings out their sweetness and enhances the broth’s depth.
• Serve the broth hot: Pouring steaming broth over the noodles and toppings cooks the beef and keeps everything warm and flavorful.

Easy Beef Pho (Vietnamese Noodle Soup)

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Serves: 2-3 Prep Time: 15 Mins Cooking Time: 1 Hour 45 Mins 1 Hour 45 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Equipment:

• 6-quart Instant Pot

Soup

• 2.5-3 pounds of beef knuckle bones, oxtail, or beef marrow bones
• 1 pound beef brisket, shank, chunk, or roast
• 8 cups water (or up to the pressure cooker max line)
• 1 large white onion, cut into half
• 1 large chunk of ginger (about 2 oz.), skin removed
• 1 sachet of pre-made pho spices
• 1 Tbsp sugar
• 3 Tbsp fish sauce
• 1-1.5 tsp salt to taste

Noodles and Garnishes

• Vermicelli noodles
• Thinly sliced beef brisket or rib eye
• Beef balls
• Bean sprouts
• Green onions
• Cilantro
• Limes

Sauces:

• Sriracha sauce
• Hoisin sauce

Instructions

1. Parboil all beef bones (no need to parboil meat) for 5 mins to remove impurities which will help achieve clearer broth. Transfer bones to a plate and discard water.
2. In a 6-quart instant pot, saute onion and ginger for a few mins until browned. Add bones, meat, water, spices, sugar, fish sauce. Pressure cook all bones and beef for 1 hour 30 mins (knob in sealing position) + 15 min natural release. Discard bones and beef (can keep meat if you’d like for the soup).
3. While soup is cooking, cook vermicelli noodles and prepare garnishes such as cilantro, green onions, limes, and bean sprouts. When the soup is ready, add noodles, thinly sliced beef, beef balls, and desired garnishes to a bowl and pour hot soup.
4. Add desired sauces and enjoy immediately while soup is hot.

The post Easy Beef Pho (Vietnamese Noodle Soup) – Made in the Instant Pot! first appeared on Herman at Home.

What Are Crispy Fried Shrimp Balls?

Crispy Fried Shrimp Balls are a classic Asian-inspired appetizer made with shrimp paste that’s coated in thin strips of spring roll wrappers before being fried to perfection. Each bite offers a delightful crunch on the outside and tender, flavorful shrimp on the inside. They’re popular in dim sum culture and party platters but easy enough to make at home!

Why You’ll Love This Recipe

• Super crispy texture: The thin strips of spring roll wrappers fry up to golden, crackly perfection.
• Bursting with flavor: Juicy shrimp mixed with ginger, sesame oil, and soy sauce creates a mouthwatering umami punch.
• Easy to make: With a few basic ingredients and simple steps, these shrimp balls come together effortlessly.
• Party-perfect: They’re bite-sized, fun, and always a crowd-pleaser.
• Customizable: Switch up the dipping sauce or spice level to suit your preferences.

Ingredients

• Shrimp: Peeled and deveined shrimp are the base for a tender, flavorful filling.
• Egg white: Acts as a binder to help the shrimp mixture hold its shape.
• Green onion: Adds a mild, fresh onion flavor and a pop of color.
• Cornstarch: Helps create a smooth, sticky texture for the shrimp paste.
• Soy sauce: Brings savory depth and umami flavor.
• Oyster sauce: Adds a touch of sweetness and richness to the mixture.
• Sugar: Balances the savory elements with a hint of sweetness.
• Ginger: Fresh ginger provides a warm, aromatic kick.
• Sesame oil: Adds a nutty, fragrant finish to the shrimp paste.
• Salt: Enhances all the flavors in the mix.
• White pepper: Adds subtle heat and spice.
• Spring roll wrappers: The secret to the crispy, golden coating.
• Oil for frying: Neutral, high-heat oil like vegetable or canola works best.
• Dipping sauce options: Sweet chili sauce or sriracha mayo complement the crispy shrimp balls perfectly.

How to Make Crispy Fried Shrimp Balls

Prepare the shrimp mixture:

Finely chop or pulse shrimp in a food processor, leaving some texture. In a mixing bowl, combine shrimp, egg white, green onion, cornstarch, soy sauce, oyster sauce, sugar, ginger, sesame oil, salt, and white pepper. Mix until the mixture becomes sticky.

Shape the shrimp balls:

Wet your hands with water to prevent sticking, then scoop about 1 tablespoon of the shrimp mixture and form it into a ball, roughly the size of a golf ball.

Coat with spring roll strips:

Roll each shrimp ball in the strips of spring roll wrappers, pressing gently to ensure the strips adhere. Use your hands to lightly squeeze and pack the wrappers around the shrimp ball. Trim any excess wrapper strips with scissors.

Fry the shrimp balls:

Heat oil to 350°F. Fry the shrimp balls in small batches for 3-4 minutes, or until they’re golden and crispy. Remove and drain on paper towels.

Serve with dipping sauce:

Enjoy them hot with your choice of sweet chili sauce or sriracha mayo for dipping.

Storage

These shrimp balls are best eaten fresh while they’re crispy, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore some crispiness.

Tips

• Forming the shrimp balls: The shrimp ball is very sticky so wet your hands when shaping into balls or use a small ice cream scooper to avoid the stickiness.
• Don’t overcrowd the fryer: Frying in small batches ensures even cooking and crispiness.
• Trim excess wrapper strips: Cutting any long, dangling wrapper strips gives the shrimp balls a cleaner appearance and prevents uneven frying.

Crispy Fried Shrimp Balls

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Serves: 3-4 Prep Time: 20 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 pound shrimp, peeled, deveined 1 egg white 1 green onion, green parts only, finely chopped 1 Tbsp cornstarch 1 Tbsp soy sauce 1 tsp oyster sauce 1 tsp sugar 1 tsp ginger, grated 1 tsp sesame oil 1/2 teaspoon salt 2-3 dashes white pepper 15-20 spring roll wrappers, cut into thin strips Oil for frying

Instructions

1. For the shrimp, finely chop or roughly pulse shrimp in a food processor (leave some texture). In a bowl, combine shrimp, egg white, green onion, cornstarch, soy sauce, sugar, ginger, sesame oil, salt, and white pepper. Mix until a sticky paste.
2. Wet your hands with a bit of water then scoop 1 tablespoon of the shrimp mixture and form it into a ball (size of a golf ball). Alternatively, you can use a small ice cream scooper to form a small ball. Add shrimp ball to a plate of spring roll wrapper strips and toss the strips into the shrimp ball. The shrimp ball is very sticky at this point so gently roll it in the strips until covered entirely. Then, use your hands to gently squeeze the shrimp balls until tightly packed. Trim any excess wrappers with scissors that are too long.
3. Heat oil to 350°F (or place a wooden chopstick in oil and if bubbles form, it is ready). Fry shrimp balls in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
4. Serve hot with sweet chili sauce or sriracha mayo for dipping.

The post Crispy Fried Shrimp Balls first appeared on Herman at Home.

What is Mochi?

Mochi is a traditional Japanese treat made from glutinous rice flour, known for its signature chewy and slightly stretchy texture. It’s often stuffed with sweet or savory fillings, like the red bean paste used here. These mochi balls are a fusion twist, using an air fryer for a crispy exterior while keeping the signature soft, chewy bite on the inside.

Why You’ll Love This Recipe

• Easy to Make: No special equipment is needed other than an air fryer, and the steps are super straightforward!
• Incredible Texture: These mochi balls are crispy on the outside, soft and chewy on the inside, with a smooth red bean filling that melts in your mouth.
• Unique Flavor: The nutty sesame seeds complement the subtly sweet red bean paste, making it a flavor combo that’s both exciting and comforting.
• Versatile Treat: Perfect as a snack, dessert, or even to share at gatherings. They’re handheld and great on the go!
• Healthier Alternative: Air frying gives you that perfect golden exterior with far less oil than deep frying.

Ingredients

• Water: Used to dissolve the sugar and hydrate the glutinous rice flour for the dough, keeping it soft and pliable.
• Sugar: Adds a hint of sweetness to the dough and helps with structure.
• Glutinous Rice Flour: The star ingredient! Glutinous rice flour creates the chewy, stretchy texture mochi is famous for.
• Red Bean Paste: A sweet and smooth paste made from adzuki beans. It’s the perfect filling to balance the nutty sesame coating.
• Sesame Seeds: These add a wonderful nutty crunch and golden exterior when air-fried.
• Vegetable Oil: Used to brush the mochi balls before air frying, ensuring they turn golden and crispy.

How to Make Air Fryer Red Bean Mochi Balls

Make the Dough:

In a pan over medium heat, add the water and sugar. Stir until the sugar is completely dissolved.

In a large bowl, combine 3/4 cup glutinous rice flour with the sugar water and mix until a dough forms. Add 1 teaspoon of vegetable oil and knead the dough until smooth and pliable.

Shape and Fill the Mochi Balls:

Divide the dough into 8 equal pieces and roll each into a sphere.

Flatten one piece of dough in your palm, place about 1/2 to 1 ounce of red bean paste in the center, and carefully pinch the edges together to seal. Roll into a smooth ball, ensuring no filling is visible.

Coat in Sesame Seeds:

Rinse sesame seeds using a fine mesh strainer to make them slightly damp (not wet). Pat with a paper towel to remove excess water.

Roll each mochi ball in the sesame seeds, pressing gently to coat evenly.

Air Fry the Mochi Balls:

Place the sesame-coated mochi balls in the air fryer, ensuring at least 1 inch of space between them.

Brush each ball lightly with vegetable oil.

Air fry at 200°F for 12-14 minutes, then increase the temperature to 350°F and cook for another 5-7 minutes, or until the balls are golden and crispy.

Serve:

Enjoy these mochi balls immediately while they’re warm and crispy on the outside!

Storage

These mochi balls are best eaten fresh, as the texture will change over time. If you must store them, place in an airtight container for up to one day and reheat in the air fryer briefly.

Tips

• Avoid Overfilling the Mochi: Too much red bean paste can make it difficult to seal the dough and cause it to break during cooking.
• Keep Sesame Seeds Damp: Lightly wet sesame seeds help them stick to the mochi dough evenly without falling off.
• Work Quickly with the Dough: Glutinous rice dough can dry out fast, so keep unused portions covered with a damp cloth as you work.

Air Fryer Red Bean Mochi Balls

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Serves: 4 Prep Time: 25 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

1/2 cup water

1/4 cup sugar

3/4 cup and

1/2 cup glutinous rice flour, divided

8 oz. red bean paste

1/3 cup sesame seeds

1/4 cup vegetable oil

Instructions

1. In a pan over medium heat, add water and sugar and stir until dissolved.
2. In a large bowl, add 3/4 cup glutinous rice flour and sugar water and mix until forms a dough. Add 1 tsp of oil and knead the dough until comes together in a smooth dough ball.
3. Divide dough into 8 pieces and roll into spheres. Flatten the dough then add about 1/2-1 oz. red bean filling inside, pinch the edges together and roll into sphere until round and filling is inside. Add sesame seed to a fine mesh strainer and run water through to wet each sesame seed. Transfer to a plate with paper towel. Sesame seed should be moist but not wet. Roll ball in sesame seeds and coat evenly.
4. Add balls to air fryer with 1 inch space in between and brush with oil all over. Air fry for 12-14 mins at 200F then 5-7 mins at 350F until golden brown. Enjoy immediately!

The post Air Fryer Red Bean Mochi Balls – Soft and Chewy! first appeared on Herman at Home.

What is Matcha Tiramisu?

Matcha tiramisu is a creative spin on the classic Italian dessert, using matcha (a finely ground Japanese green tea powder) in place of the traditional coffee-soaked ladyfingers. Matcha adds a subtle bitterness and vibrant green color that pairs beautifully with the creamy mascarpone and whipped cream layers. It’s elegant, flavorful, and the ultimate treat for matcha lovers!

Why You’ll Love This Recipe

• Easy to make: Despite its fancy look, this recipe requires no baking—just mix, layer, and chill.
• Unique flavor profile: The earthiness of matcha perfectly balances the richness of mascarpone and whipped cream.
• Beautiful presentation: The vibrant green matcha dusting makes this tiramisu pop on any dessert table.
• Perfect make-ahead dessert: Letting it chill overnight enhances the flavors, making it stress-free for gatherings.

Ingredients

• Egg Yolks: Adds richness and creaminess to the custard layer. Make sure they’re room temperature for easy mixing.
• Sugar: Sweetens the mascarpone and balances the earthy matcha flavor.
• Dark Rum or Brandy: Adds a hint of depth and sophistication to the egg custard layer.
• Mascarpone Cheese: This Italian cream cheese is creamy, soft, and slightly sweet, perfect for tiramisu’s signature texture.
• Heavy Whipping Cream: Creates a light, fluffy texture when whipped to stiff peaks.
• Matcha Powder: Used in the cream and for dusting, matcha adds an earthy, slightly bitter flavor and a beautiful green color.
• Hot Water: Dissolves the matcha powder for the dipping liquid.
• Ladyfingers: These airy, crispy cookies soak up the matcha mixture without falling apart.

How to Make Matcha Tiramisu

Prepare the custard

Set up a double boiler by simmering water in a pot and placing a stainless steel bowl on top. Whisk together the egg yolks, dark rum (or brandy), and 3 tablespoons of sugar. Continue whisking over the double boiler for a few minutes until the mixture reaches 160°F, ensuring it’s safe to eat. Once it hits 160°F, remove the bowl from the heat and place it over an ice bath to quickly cool it down and prevent scrambling. The mixture should look pale yellow and slightly thickened.

In a small bowl, combine the mascarpone cheese with the cooled egg mixture. Gently fold until smooth and creamy.

Make the whipped cream

In a separate large bowl, sift in 2 tablespoons of matcha powder. Add the heavy whipping cream and, using an electric mixer, whip until it becomes foamy and starts to thicken. Gradually add sugar and continue whipping until stiff peaks form. Add the mascarpone mixture to the whipped cream and gently fold until fully combined and smooth.

Prepare the ladyfingers

Make the matcha dipping liquid by whisking together matcha powder and hot water until dissolved. If using individual dessert cups, cut the ladyfingers in half to fit. Quickly dunk each ladyfinger into the matcha liquid—be careful not to soak them too long, as they can become too soft.

Assemble the tiramisu

For a traditional dish, add a layer of matcha-soaked ladyfingers to the bottom. Spread half of the mascarpone cream mixture evenly over the ladyfingers. Add a second layer of matcha-soaked ladyfingers, then finish with the remaining mascarpone cream on top.

For individual dessert cups, place 2 half ladyfingers at the bottom of each cup, followed by a layer of mascarpone cream. Repeat with another 2 half ladyfingers and a final layer of cream.

Chill and serve

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. Before serving, dust the top with a generous layer of sifted matcha powder for a vibrant, elegant finish.

Storage

Store matcha tiramisu in the refrigerator, covered, for up to 3 days. Best enjoyed chilled.

Tips

• Don’t over-soak the ladyfingers: A quick dunk in the matcha mixture is enough; otherwise, they’ll turn mushy.
• Chill for maximum flavor: Letting the tiramisu sit for at least 4 hours allows the layers to set and the flavors to meld beautifully.
• Sift the matcha: Always sift matcha powder before adding it to avoid clumps and ensure a smooth finish.
• Serving: You can make this recipe in one large serving platter (8×8 dish) or 10 individual dessert cups for sharing!

Matcha Tiramisu

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Serves: 6-8 Prep Time: 4 Hours Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Custard Layer:

• 3 large egg yolks (room temperature)
• 3 Tbsp sugar
• 2 Tbsp dark rum or brandy
• 8 oz mascarpone cheese (at room temperature)
• 1.5 cups heavy whipping cream
• 2 tbsp matcha powder
• 1/3 cup sugar (minus 2 Tbsp sugar)

Cookie Layer:

• 3/4 cup hot water
• 2 Tbsp matcha powder
• 24 lady fingers (divided, for 2 layers) you will need 48 cookies for matcha cups

Garnish:

• 2 Tbsp matcha powder (for dusting)

Instructions

1. Prepare a double boiler by simmering water and placing a stainless steel bowl on top of it.
2. Use a whisk to quickly mix together egg yolks, rum, 3 tbsp granulated sugar. Then continue mixing on top of double boil for a few mins. Make sure it reaches 160F and safe to eat! Immediately after 160F, remove from heat and put on top of a bowl with ice to cool it down and not scramble. It should look pale yellow at this point.
3. In a small bowl, add mascapone cheese and egg mixture into it. Gently fold the mixture until smooth.
4. In a separate big bowl, add heavy cream and sifted matcha powder. Using electric mixer, whip the heavy cream until it gets foamy and stiffer. Add sugar, then whip until you get stiff peaks. Add egg mixture into whipped cream then gently fold to combine.
5. Make matcha liquid by whisking matcha powder and hot water together. (If using using individual dessert cups, cut lady fingers in half.) Quickly dunk lady fingers into matcha liquid but don’t let it get too soggy. To assemble, add layer of lady fingers, then half of mascarpone cheese. then another layer of lady fingers, then top layer with mascarpone cheese. For dessert cups, I put a layer of 2 half lady fingers, cream, another layer of 2 half lady fingers, then another layer of cream.
6. Cover with plastic wrap and refrigerate for at least 4 hours or overnight preferred. Dust with matcha powder right before serving.

The post Matcha Tiramisu – Creamy and Indulgent! first appeared on Herman at Home.

What is a Soy Salmon Coconut Rice Bowl?

This recipe is a perfect harmony of flavors—savory, sweet, and a little spicy—featuring marinated salmon cubes cooked to perfection in an air fryer and paired with rich, fragrant coconut rice. Topped with avocado and a spicy mayo drizzle, this bowl is a complete meal that’s both indulgent and balanced.

Why You’ll Love This Recipe

• Easy and Quick: Perfect for busy nights, it’s ready in about 30 minutes with minimal effort.
• Incredible Flavor: Juicy salmon, creamy coconut rice, and a hint of spice from the sriracha mayo make each bite irresistible.
• Healthy and Satisfying: Loaded with protein, healthy fats, and carbs for a well-rounded meal.
• Air Fryer Friendly: Cooking the salmon in the air fryer keeps it tender, crispy, and less oily.
• Customizable: Swap out toppings like avocado, jalapeños, or even add veggies like steamed broccoli or edamame.

Ingredients

For the Coconut Rice:

• Jasmine Rice: This fragrant rice is the perfect base for absorbing the rich coconut milk flavors.
• Coconut Milk: Adds a creamy, slightly sweet richness to the rice that pairs beautifully with the salmon.
• Water: Helps balance the coconut milk for perfectly fluffy rice.
• Sugar: A touch of sweetness that enhances the coconut flavor.
• Salt: Brings out the natural flavors of the rice and coconut milk.
• Toasted Shredded Coconut: Optional garnish for extra texture and a nutty finish.

For the Soy Salmon:

• Salmon: Use fresh or thawed salmon cubes for juicy, tender bites of protein.
• Salt: Seasoning to highlight the salmon’s natural flavor.
• Smoked Paprika: Adds a subtle smoky depth to the salmon.
• Garlic and Ginger: Fresh aromatics that bring warmth and complexity to the marinade.
• Soy Sauce: A salty, umami-rich base for the marinade.
• Brown Sugar: Balances the saltiness of soy sauce with a hint of sweetness.
• Sriracha Sauce: Adds just the right amount of heat to spice things up.
• Jalapeño: Optional for those who love an extra spicy kick.

For the Spicy Mayo Sauce:

• Kewpie Mayo: Creamy, tangy, and slightly sweet, this Japanese mayo is perfect for the sauce.
• Lime Juice: Adds brightness to balance out the richness of the mayo.
• Sriracha Sauce: More heat for that spicy mayo kick.

How to Make Soy Salmon Coconut Rice Bowl

Make the Coconut Rice

Rinse 2 cups of jasmine rice thoroughly until the water runs clear. Drain well. In a rice cooker, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, 1 tablespoon of sugar, and a pinch of salt. Turn on the rice cooker to the normal setting and let it cook until the rice is fluffy and fragrant.

Cook the Soy Salmon

Cut 1 pound of salmon into 1-inch cubes and place in a bowl. Add 1/2 teaspoon of salt, 1/2 teaspoon smoked paprika, 3 cloves of minced garlic, 2 teaspoons of minced ginger, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, and 1-2 teaspoons of sriracha. Mix well to coat. Let the salmon marinate for 10 minutes.

Add the salmon cubes to an air fryer and cook at 400°F for 8-10 minutes, shaking halfway through, until tender and cooked through.

Make the Spicy Mayo Sauce

In a small bowl, mix 1/4 cup of kewpie mayo, 1-2 teaspoons of lime juice, and 1-2 teaspoons of sriracha. Adjust the sriracha for your desired level of heat.

Assemble the Bowl

Add a scoop of coconut rice to a bowl and garnish with toasted shredded coconut if desired. Top with the cooked salmon cubes and sliced avocado. Drizzle generously with the spicy mayo sauce and garnish with jalapeño slices if you like an extra kick.

Storage

This dish is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Tips

• Marinate for Flavor: Even just 10 minutes of marinating the salmon will make a huge difference in flavor. If you have time, marinate for up to 30 minutes.
• Perfect Rice Texture: Rinse the rice thoroughly to prevent it from being too sticky and ensure light, fluffy coconut rice.
• Air Fryer Tip: Avoid overcrowding the salmon in the air fryer. Cook in batches if needed to ensure even crisping.

Soy Salmon Coconut Rice Bowl

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Serves: 2 Prep Time: 20 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Coconut Rice

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 Tbsp sugar
• Pinch of salt
• Toasted shredded coconut (garnish)

Soy Salmon

• 1 pound fresh or thawed frozen salmon, cut into 1-inch cubes
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 3 cloves garlic, minced
• 2 tsp ginger, minced
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1-2 tsp sriracha sauce
• 1 avocado, sliced

Spicy Mayo Sauce

• 1/4 cup kewpie mayo
• 1-2 tsp lime juice
• 1-2 tsp sriracha sauce

Instructions

1. Add jasmine rice to a rice cooker, rinse thoroughly until water runs clear, and drain excess water. Add coconut milk, water, sugar, and salt then turn on the rice cooker using the normal cook setting until the rice is done and fluffy.
2. In a bowl, add salmon cubes, salt, paprika, garlic, ginger, soy sauce, brown sugar, and sriracha sauce and mix well. Let marinate for 10 minutes. Add salmon cubes to an air fryer and cook at 400F for 8-10 mins until cooked through and tender.
3. To assemble, add coconut rice to a bowl, garnish with optional toasted shredded coconut, then add salmon cubes and sliced avocado. Drizzle with a spicy mayo sauce.

The post Soy Salmon Coconut Rice Bowl first appeared on Herman at Home.

What is Mochi and Matcha?

Mochi is a chewy, stretchy dough made from glutinous rice flour, popular in Japanese desserts for its satisfying texture. Matcha, on the other hand, is finely ground green tea powder that has a rich, earthy flavor with a subtle natural sweetness. Together, they create an irresistible combination of flavors that makes these cookies stand out.

Why You’ll Love This Recipe

• Unique flavor profile: Earthy matcha combined with sweet, buttery cookie dough creates the perfect balance of flavors.
• Amazing texture: Chewy mochi in the center contrasts beautifully with the soft and slightly crispy cookie exterior.
• Easy to make: While it looks impressive, the recipe is simple with easy-to-follow steps.
• Perfect for matcha lovers: A double dose of matcha in both the mochi and the cookie dough makes it a must-try for any green tea fan.
• Impressive but versatile: These cookies are perfect for parties, tea time, or a fun baking project to share with family and friends.

Ingredients

• Glutinous Rice Flour: The key ingredient for the mochi, giving it its signature chewy texture.
• Sugar: Sweetens both the mochi and cookie dough while balancing the earthiness of matcha.
• Matcha Powder: Adds the distinct green tea flavor and beautiful color to both the mochi and cookies.
• Milk: Provides moisture to help form the smooth mochi dough.
• Water: Combines with the milk to create the ideal consistency for the mochi.
• Butter: Adds richness and a buttery flavor to the cookies while keeping them soft.
• Brown Sugar: Contributes a deeper sweetness and soft texture to the cookies.
• Granulated Sugar: Adds sweetness and helps create the perfect cookie structure.
• Vanilla Extract: Enhances the flavor of the cookies with a hint of warmth.
• Egg: Binds the cookie dough together while adding richness.
• All-Purpose Flour: The base of the cookie dough, giving structure to the cookies.
• Salt: Balances the sweetness and enhances the overall flavors.
• Baking Powder: Helps the cookies puff up slightly and hold their shape.
• Baking Soda: Adds just the right amount of spread and lift to the cookies.
• Chopped Walnuts or Almonds: Adds a delightful crunch to complement the soft, chewy textures (optional).

How to Make Matcha Mochi Stuffed Cookies

Make the Mochi

Whisk together glutinous rice flour, sugar, and matcha powder in a microwave-safe bowl. Add the milk and water, stirring until smooth. Microwave the mixture for one minute, stir, then microwave for another minute and stir again. Finish with an additional 30 seconds in the microwave until the mochi becomes sticky, bouncy, and cohesive. Dust a work surface with cornstarch to prevent sticking, then pat out the mochi and divide it into 12 pieces. Set the pieces aside.

Prepare the Cookie Dough

Use a stand mixer with the paddle attachment to cream together the butter, brown sugar, and granulated sugar until smooth, about one minute. Add the vanilla extract and egg, mixing until just incorporated. In a separate bowl, whisk together the flour, matcha powder, salt, baking powder, and baking soda. Gradually add the flour mixture to the butter mixture in two batches, mixing on low speed until combined. Fold in the chopped nuts or any other add-ins, then chill the dough in the refrigerator for at least 30 minutes.

Assemble the Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about two tablespoons of cookie dough and flatten it into a disc. Place one piece of mochi in the center, then scoop another one to two tablespoons of dough, flatten it, and cover the mochi. Seal the edges and roll the dough into a smooth ball. Repeat until all cookies are assembled and arranged on the baking sheet with two inches of space between each one.

Bake the Cookies

Bake the cookies for 20-22 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For best texture, enjoy fresh!

Tips

• Cornstarch for mochi handling: Dust your hands and work surface with cornstarch to prevent the sticky mochi from sticking everywhere.
• Chill the dough: Chilling the cookie dough helps it hold its shape and ensures the cookies bake evenly.
• Customize your add-ins: If you’re not a fan of nuts, swap them for chocolate chips, white chocolate chunks, or even dried fruit.

Matcha Mochi Stuffed Cookies

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Serves: 4 Prep Time: 1 Hour Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Mochi

• 3/4 cup glutinous rice flour
• 1/4 cup sugar
• 1 Tbsp matcha powder
• 1/2 cup milk
• 1/3 cup water

Matcha Cookies

• 1/2 cup (1 stick) + 1 Tbsp butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 tsp vanilla extract
• 1 large egg, room temperature
• 1 3/4 cup all purpose flour
• 1 Tbsp matcha powder
• 1 tsp salt
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup chopped walnuts or almonds

Instructions

1. Whisk together glutinous rice flour, sugar, and matcha. Add milk and water and whisk until smooth. Microwave for 1 min, stir, microwave for 1 , stir, microwave for 30 seconds, stir until sticky and bouncy. Use corn starch to pat all side and divide evenly into 12 pieces (you may have a little extra as you stuff the cookies)
2. Use stand mixer paddle, cream butter, brown sugar, white sugar on medium until smooth, about 1 min. Add vanilla and egg and mix under incorporated.
3. In a separate bowl, add flour, matcha powder, salt, baking powder, and baking soda. With mixer on low speed, add flour mixture in two batches to butter mixture until combined, about 1 min. Mix in chocolate or nuts. Chill dough in fridge for at least 30 mins before assembly.
4. Preheat oven to 350F. Scoop about 2 Tbsp dough, flatten, and add a piece of mochi in center. Scoop another 1-2 Tbsp dough on top, seal, and roll into ball. Makes 12 medium-large cookies. Bake for 20-22 mins.

The post Matcha Mochi Stuffed Cookies – Soft-Baked and Delicious! first appeared on Herman at Home.

What is Rice Paper?

Rice paper is a thin, translucent sheet made from rice flour, commonly used in Vietnamese cuisine for fresh spring rolls. Once soaked, it becomes pliable and can be used for all sorts of creative recipes—like these croissant-inspired pastries! In this recipe, rice paper takes on a crispy, golden texture after baking, mimicking a croissant’s flakiness but also with a bit of chewy texture (like mochi)!

Why You’ll Love This Recipe

• Easy to make: No complicated dough or kneading—just dip, stack, roll, and bake.
• Light and crispy texture: The rice paper creates a unique crunch that’s satisfyingly golden and crisp.
• Perfectly chocolatey: Each bite has a gooey, melted chocolate center balanced by the sweet, crispy layers.
• Fun and unique: A creative twist on a croissant using pantry-friendly rice paper sheets.
• Quick treat: Ready in under 40 minutes, making it a great recipe for when cravings strike.

Ingredients

• Eggs: Act as a binding agent and give the croissants a golden, slightly puffy texture.
• Milk: Adds richness and helps create a soft, custardy coating for the rice paper. Use any milk alternative you prefer.
• Sugar: Sweetens the croissants and gives the tops a nice caramelized crunch.
• Vanilla Extract: Adds warmth and enhances the overall flavor of the croissants.
• Melted Butter: Provides richness and a golden-brown finish to the rice paper layers.
• Baking Powder: Gives the rice paper a slight lift, creating a fluffier texture.
• Rice Paper: The star of the recipe, rice paper acts as the crispy base that mimics layers of pastry.
• Melting Chocolate Chips: Create a gooey, melty center that’s the perfect complement to the crispy layers.
• Sugar (for sprinkling): Adds a final sweet crunch to the top of the croissants.

How to Make Rice Paper Croissant

Step 1: Make the Egg Mixture

In a bowl, whisk together eggs, milk, sugar, vanilla extract, melted butter, and baking powder until smooth. Pour the mixture into a large plate or shallow dish for dipping.

Step 2: Assemble the Croissants

Dip one sheet of rice paper at a time into the egg mixture until fully coated. Stack six sheets of rice paper evenly to create the layers.

Using scissors, cut a triangle in the middle of the stacked rice paper. Fold one side of the paper over the triangle, slightly offsetting it. Place the other side horizontally toward the bottom, creating the top layer.

Add 1 tablespoon of chocolate chips to the center. Starting from the bottom, roll the rice paper into a crescent shape, forming the croissant. Repeat for the second croissant.

Step 3: Bake the Croissants

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the croissants on the sheet and brush the tops with the remaining egg mixture to keep them moist.

Sprinkle a little sugar on top for extra crunch.

Bake for 32–34 minutes, or until golden brown and crispy.

Step 4: Serve

Remove the croissants from the oven and let them cool for a few minutes before serving. Enjoy warm for the ultimate gooey chocolate center!

Storage

These rice paper croissants are best enjoyed fresh out of the oven. If you have leftovers, store them in an airtight container at room temperature for up to a day, and reheat in the oven to restore crispiness.

Tips

• Keep the rice paper layers even: Stack the rice paper evenly so the croissant holds its shape when baked.
• Work quickly: Once dipped, rice paper can become sticky—assemble the croissants promptly for the best results.
• Sprinkle sugar for extra crunch: A little sugar on top adds a caramelized sweetness and helps achieve a golden finish.

Rice Paper Chocolate Croissants

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Serves: 2 Prep Time: 20 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs, room temperature
• 1/3 cup milk (or alternative milk)
• 2 Tbsp sugar
• 1/2 tsp vanilla extract
• 1 Tbsp melted butter
• 1/4 tsp baking powder
• 6 sheets rice paper
• 2 Tbsp melting chocolate chips
• 2 Tbsp sugar (for sprinkling on top)

Instructions

1. In a bowl, whisk eggs, milk, sugar, vanilla extract, melted butter, and baking powder until well combined. Add egg mixture to a large plate.
2. To make one croissant, dip rice paper one at a time in the egg mixture until well coated. Stack rice paper on top of each other evenly.
3. Using scissors, cut rice paper to create a triangle in the middle. Place one side of the rice paper on top of the middle triangle place and offset a bit. Then place the other side of the rice paper horizontally towards the bottom as the top layer with the rounded side facing up. Add 1 Tbsp chocolate chips to the center. Starting from the bottom, roll up until you get a crescent, croissant shape. Repeat with second croissant. With remaining egg mixture, brush the top of the croissant to keep moist.
4. Preheat oven to 350F. Place rice paper croissant on baking sheet lined with parchment paper. Sprinkle with a bit of sugar on top of croissant. Bake for 32-34 mins until golden brown.

The post Rice Paper Chocolate Croissants – Viral Recipe! first appeared on Herman at Home.

What is Crispy Pork Belly?

Crispy pork belly is a beloved dish in many Asian cuisines, known for its iconic crackling skin and juicy, savory meat. Traditionally roasted or deep-fried, this version uses the air fryer to achieve the same crispy texture while keeping things easy and less greasy. It’s the perfect balance of rich flavor and irresistible crunch.

Why You’ll Love This Recipe

• Perfect crispy skin: The air fryer delivers beautifully bubbly and golden crackling every time.
• Easy to make: No deep frying or complicated steps—just season, air fry, and enjoy.
• Full of flavor: Chinese five-spice, garlic powder, and shaoxing wine create a savory, aromatic bite.
• Healthier option: Less oil means you can indulge without the guilt.
• Versatile and crowd-pleasing: Serve it as an appetizer, a main dish with rice, or alongside your favorite dipping sauces.

Ingredients

For the Pork Belly:

• Pork Belly: A rich and flavorful cut of meat with layers of fat that become tender and crispy when cooked.
• Salt: Seasons the pork and helps draw moisture from the skin for that perfect crunch.
• White Pepper: Adds subtle heat and earthy flavor to balance the richness of the pork.
• Chinese Five-Spice Powder: A warming blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel for depth of flavor.
• Garlic Powder: Provides a savory kick to the spice mix.
• Shaoxing Wine: Adds a slightly sweet, aromatic flavor to enhance the pork.
• White Vinegar: Helps dry out the pork skin, creating that signature crispy texture.
• Oil: Brushed on the skin to encourage even browning and crispiness.
• Kosher Salt: Forms a salt crust on the pork belly to draw out excess moisture for bubbly crackling.

For the Vietnamese Dipping Sauce (Nuoc Cham):

• Fish Sauce: The salty, umami base for the Vietnamese dipping sauce (nuoc cham).
• Water: Balances the flavors in the dipping sauce.
• Sugar: Adds a touch of sweetness to complement the salty and tangy elements.
• Lime Juice: Brightens the dipping sauce with a pop of acidity.
• Rice Wine Vinegar: Enhances the tanginess of the nuoc cham.
• Thai Chili: Adds a kick of heat to the dipping sauce.
• Garlic: Infuses the nuoc cham with a fragrant, savory note.

For the Spicy Hoisin Sauce:

• Hoisin Sauce: A sweet and savory base for the spicy hoisin sauce.
• Sriracha Sauce: Adds bold heat to balance the sweetness of the hoisin.

How to Make Air Fryer Crispy Pork Belly

Step 1: Prepare the Pork Belly

Rinse the pork belly and pat it dry with paper towels.

Make shallow diagonal cuts on the skin, then rotate and repeat to form a crisscross pattern. Do the same on the meat side, being careful not to cut all the way through.

Step 2: Season the Pork

Mix salt, white pepper, Chinese five-spice powder, and garlic powder. Brush shaoxing wine over the meat side of the pork, then rub the spice mix into the meat.

Lightly brush the pork skin with white vinegar.

Step 3: Air Fry the Pork Belly

Preheat the air fryer to 225°F for 5 minutes.

Place the pork belly on two layers of aluminum foil, folding the edges tightly to create a “boat” around the meat. Evenly layer kosher salt on the skin side.

Cook at 225°F for 35 minutes. Check halfway through and drain any excess fat.

Step 4: Crisp the Skin

Remove the salt crust from the skin and brush it lightly with oil.

Increase the air fryer temperature to 400°F and cook for another 30–35 minutes, until the skin is golden, bubbly, and crispy.

Step 5: Let It Rest and Serve

Allow the pork belly to rest for 5–10 minutes, then slice it into bite-sized pieces.

Serve with Vietnamese dipping sauce (nuoc cham) or spicy hoisin sauce.

Storage

Store leftover crispy pork belly in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to restore its crispiness.

Tips

• Dry the pork skin thoroughly: The drier the skin, the crispier it will get—pat it down well before cooking.
• Don’t skip the salt crust: It’s essential for drawing moisture out of the skin, which leads to the perfect bubbly crackling.
• Rest before slicing: Letting the pork belly rest helps the juices redistribute and ensures tender meat.

Air Fryer Crispy Pork Belly

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Serves: 2-3 Prep Time: 15 Mins Cooking Time: 1 Hour 10 Mins 1 Hour 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

Main Ingredients:

• 2 lb pork belly
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tsp Chinese five-spice powder
• 1/2 tsp garlic powder
• 1 Tbsp shaoxing wine
• 1 Tbsp white vinegar
• 1 Tbsp oil
• 1/3 cup kosher salt

Vietnamese Dipping Sauce (Nuoc Cham):

• 1/4 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

Spicy Hoisin Sauce:

• 3 Tbsp
• 2-3 tsp sriracha sauce

Instructions

1. Rinse the pork belly and pat it dry with paper towels. Make shallow diagonal cuts on the skin side then rotate the meat at a slight angle and make shallow diagonal cuts again (to look like criss cross). Repeat the same cuts on the meat side. Be careful not to pierce through the meat.
2. Mix salt, white pepper, Chinese five-spice powder, garlic powder. Add shaoxing wine on the meat side of the pork belly then rub the spice mix all over. On the skin side, lightly brush with vinegar.
3. Preheat your air fryer to 225F for 5 minutes. Place pork belly on two layers of aluminum foil then fold edges to wrap pork belly tightly on all corners, like a tight boat. Add salt on top of the pork belly skin side up evenly to create a layer of salt. Place the pork belly skin-side up in the air fryer basket. Cook at 225°F for 35 minutes. Check halfway through and drain any excess fat if needed.
4. Scrap salt off from the pork belly skin then brush with some neutral oil. Increase the temperature to 400°F and cook for an additional 30-35 minutes until the skin is golden, bubbly, and crispy.
5. Remove the pork belly from the air fryer and let it rest for 5-10 minutes. Slice into bite-sized pieces and serve with your favorite dipping sauces or rice.

The post Air Fryer Crispy Pork Belly – Very Crispy and Juicy! first appeared on Herman at Home.

What is Coconut Shrimp?

Coconut shrimp is a popular dish where juicy shrimp are coated with shredded coconut and breadcrumbs, then fried (or in this case, air fried!) until crispy. The coconut adds a tropical, slightly sweet flavor that perfectly complements the savory shrimp. It’s commonly served with a tangy or spicy dipping sauce for a burst of flavor.

Why You’ll Love This Recipe

• Crispy and delicious: The panko and coconut create the ultimate crunchy coating without deep frying.
• Quick and easy: Ready in under 30 minutes, thanks to the air fryer!
• Healthier option: Using the air fryer reduces oil while still delivering that crispy texture.
• Perfect flavor balance: The savory shrimp, nutty coconut, and spicy mayo make every bite irresistible.
• Impressive yet simple: Looks fancy but is super easy to make for any occasion.

Ingredients

For the Coconut Shrimp:

• Large Shrimp: Peeled, deveined, and tails on for easy eating and a beautiful presentation.
• All-Purpose Flour: Helps the coating stick to the shrimp.
• Eggs: Acts as a binder to help the coconut-panko mixture adhere evenly.
• Panko Breadcrumbs: Adds extra crunch compared to regular breadcrumbs.
• Shredded Coconut: Provides a nutty, slightly sweet flavor and golden crispiness. Use unsweetened for a balanced flavor or sweetened for a touch of sweetness.
• Smoked Paprika: Adds a subtle smoky flavor to the coating.
• Garlic Powder: Brings an extra layer of savory depth to the shrimp.
• Salt: Enhances the overall flavor of the shrimp and coating.
• Black Pepper: Adds a hint of sharpness to balance the coconut.
• Avocado Oil Spray: Helps the shrimp crisp up evenly in the air fryer without excess oil. You can use any oil you have if you don’t have Avocado Oil.

For the Spicy Mayo Dipping Sauce:

• Kewpie Mayo: A creamy Japanese mayonnaise that makes the dipping sauce extra rich.
• Thai Sweet Chili Sauce: Provides a sweet and tangy base with a little spice.
• Lime Juice: Adds brightness and a bit of acidity to balance the creamy sauce.
• Sriracha Sauce: Gives the dipping sauce its signature kick of heat.

How to Make Air Fryer Coconut Shrimp

Step 1: Prepare the Coating

Place the flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, mix panko breadcrumbs, shredded coconut, smoked paprika, garlic powder, salt, and black pepper.

Step 2: Coat the Shrimp

Pat the shrimp dry with a paper towel. Dredge each shrimp in flour, shaking off the excess. Dip it into the beaten eggs, ensuring it’s fully coated, then press into the coconut-panko mixture until evenly covered.

Step 3: Air Fry the Shrimp

Preheat the air fryer to 375°F (190°C) for a few minutes. Lightly spray the air fryer basket with avocado oil spray. Arrange the shrimp in a single layer, ensuring they aren’t touching. Lightly spray the tops with oil.

Cook for 7–9 minutes, flipping halfway through, until golden brown and crispy.

Step 4: Make the Dipping Sauce

While the shrimp is cooking, mix the kewpie mayo, Thai sweet chili sauce, lime juice, and sriracha sauce in a small bowl. Adjust the spice level to your preference.

Step 5: Serve and Enjoy

Serve the hot, crispy coconut shrimp with the spicy mayo dipping sauce on the side.

Storage

These shrimp are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the air fryer for a few minutes to restore crispiness.

Tips

• Don’t overcrowd the air fryer: Cook in batches to ensure the shrimp cook evenly and stay crispy.
• Use unsweetened coconut: For a more balanced flavor, opt for unsweetened shredded coconut. If you prefer a sweeter touch, sweetened coconut works great too.
• Reheat for crunch: If reheating, use the air fryer or oven to bring back that crispy texture – microwaving will make them soft.

Air Fyrer Coconut Shrimp

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Serves: 2 Prep Time: 40 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Main Ingredients:

• 1 lb large shrimp (peeled, deveined, tails on)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup panko breadcrumbs
• 1/2 cup shredded coconut (unsweetened preferred, but sweetened works for a sweeter touch)
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• Freshly cracked black pepper
• Avocado oil spray

Spicy Mayo Dipping Sauce:

• 1/4 cup kewpie mayo
• 2 Tbsp Thai sweet chili sauce
• 1-2 tsp lime juice
• 1-2 tsp sriracha sauce

Instructions

1. Place the flour in a shallow bowl. Beat the eggs in another shallow bowl. In a third bowl, combine panko breadcrumbs, shredded coconut, paprika, garlic powder, salt, and black pepper.
2. Pat the shrimp dry with a paper towel. Dredge each shrimp in flour, shaking off the excess. Dip the shrimp into the beaten eggs, ensuring it’s fully coated. Press the shrimp into the coconut-panko mixture, coating evenly.
3. Preheat the air fryer to 375°F (190°C) for a few minutes. Lightly spray the air fryer basket with cooking spray. Arrange the shrimp in a single layer, ensuring they don't touch and aren't overcrowded (you may need to cook in batches). Spray the tops of the shrimp lightly with cooking spray.
4. Cook for 7-9 minutes, flipping halfway through, until the shrimp are golden brown and cooked through.
5. While shrimp is cooking, mix ingredients for the spicy mayo sauce in a small bowl.
6. Serve the crispy coconut shrimp hot with the dipping sauce on the side.

The post Air Fryer Coconut Shrimp first appeared on Herman at Home.