Edible Containers

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com! 

This challenge was wide open for us to use any and all ideas we could come up with.  Sometimes that makes it more difficult!  Please log in and vote for me!

Bean Sprout and Papaya Salad

I used rice paper to make my edible bowl.  It is a fiddly thing to do but after awhile I felt like a kid playing with my food.  The spring roll paper needs to be rehydrated.  Dip it in warm water for a few seconds and then lay it on a cutting board to rehydrate.  I used smallish pieces because it was easier to control.  The rice paper once rehydrated is very elastic and sticky.  I broke the large round circles into quarters before dipping in water.  It works much easier than trying to tear them into pieces while they are wet.

Mold the pieces of rice paper around the bottom of a ladle.  This also works best if the ladle has been preheated in the oil.  Otherwise the rice paper is more difficult to remove after deep frying.  Dip the spoon in the oil to deep fry the rice paper.  350F for a minute or two and it is done.  Gently pry it off the spoon with tongs, not your fingers.  It is extremely hot and will burn.  Drain on paper towels.

For the salad....

Wash and dry bean sprouts.  Julienne papaya.  Toss together and arrange in rice paper bowl.

Decorate plate with lime zest.  Place salad bowl.  Top with chopped green onions.  Spoon over nuoc mam.  Serve.

Nuoc Mam

1/2 cup water

1/3 cup fish sauce

2 T sugar

2 T lime juice

2 cloves garlic, minced

1/4 cup grated carrots

red chili sauce, to taste

Mix all ingredients except red chili sauce in a jar.  Shake to mix.  Add red chili sauce, to taste.