Kaipen Wrap With Asian Guacamole Recipes

KAIPEN WITH JAEW BONG DIP

Steps:

• Heat 2 tablespoons oil in skillet. Add ginger, and sauté over low heat until it starts to turn translucent. Add garlic, and stir until golden. Drain well, and spoon ginger and garlic from skillet to mortar. Pound to a paste.
• Pour off all but thin film of oil from skillet. Add sugar, chili and fish sauce. Cook over very low heat about 5 minutes, stirring constantly, until sugar dissolves and sauce becomes syrupy. Stir in ginger and garlic and jerky, if using, and cook a minute or so longer to form thick sauce. Check seasoning; add more chili or fish sauce if needed, so that dip is quite spicy with a salty tang. Set aside to cool to room temperature.
• In clean skillet, heat remaining oil to very hot. Fry kaipen briefly, turning once, until crisp. Fold and place on paper towels to drain. Cool to room temperature, and serve with jaew bong dip.

KAIPEN WRAP WITH ASIAN GUACAMOLE

Steps:

• Combine avocado, lime juice, chili, scallions, cilantro, ginger and wasabi. Season with a little salt. Cover and set aside.
• Cut kaipen in 3-inch squares. Soak in water a few seconds. Blot well on paper towels.
• Place oil in skillet, and heat to very hot. Fold kaipen in half on the diagonal, and fry briefly, turning once. Drain on paper towels. When cooled to room temperature, serve with guacamole, or fill triangles with guacamole mixture and serve.