
Ease of preparation rating: Easy
Yield: 3-4 servings
Ingredients
2 tablespoons (30 ml) vegetable oil
1 shallot, diced
10 sheets of rice paper
1 ½ cups (360 ml) peeled, julienned green mango
¼ cup (60 ml) shredded dried beef jerky
¼ cup (60 ml) dried shredded squid
2 scallions, thinly sliced
¼ cup (60 ml) chopped mint
¼ cup (60 ml) crushed, roasted peanuts or cashews
Dressing
1 tablespoon (15 ml) chili oil
¼ cup (60 ml) fish sauce
4 teaspoons (20 ml) sugar
½ cup (120 ml) lukewarm water
To serve
Juice of 1 lime
2 hard-boiled quail eggs, cut in half
Method
Heat a vegetable oil over medium-heat in a small saucepan. Add shallot, lower the heat slightly, and sauté until browned. Transfer to a paper-towel lined plate.
Cut the rice paper into thin strips, as long or as short as you wish. Place in a large bowl.
To make the dressing, whisk together chili oil, fish sauce, sugar, and water. Five to 10 minutes before serving, pour dressing over the rice paper strips and toss to coat evenly.
Add the mango, beef jerky, dried squid, scallions, mint, shallots, peanuts and lime juice.
Toss to coat evenly.
Serve with quail eggs.