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Appetizer: Ricepaper with Chicken and Pak Choi

Appetizer: Ricepaper with Chicken and Pak Choi

Appetizer: Ricepaper with Chicken and Pak Choi

All you need:
- Pak Choi 
- Chicken breast (cut into strips)
- Sesame Oil
- Oyster sauce
- Soya sauce
- Red curry paste
- Peanut Oil / Sunflower Oil
- Rice paper
- Sesame seeds
- Fresh lime

Marinade for the chicken (can be made the day before - or 2 hours before)
In mixet ratio 1:1
- Sesame Oil
- Oyster sauce
- Soya sauce

Preparation of the chicken:
Heat peanut Oil/sunflower Oil in the wok. 
Fry red curry paste (dosage according to how strong you want it) in the oil. 
Pour the chicken into small cubes - or strips into the wok.
Fry the chicken well.
Remove the chicken.
Add the coarsely chopped pak choi to the wok and fried it. 

Rice paper as a base / serving option
Pour a good amount of Oil into your wok pan.
Heat the oil to about 180 degrees - Peanut oil or Sunflower oil
The rice paper will bubble up in 2 seconds when the oil is hot enough.
If the oil is not hot enough, the rice paper will not bubble.
When the rice paper bubbles up, immediately remove it from the wok again.

Info: You can cut the rice paper into all different sizes.


Put a few pieces of Pak Choi on a piece of rice paper
Then a few pieces of chicken
Finally, squeeze some fresh lime over it
Sprinkle some sesame seeds on top
And now you can serve.

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