Banh Trang Kep Da Nang (Grilled Rice Paper Snack), No Added Refined Sugar

Method

1. Set a pan over low heat and add 50ml dark beef jerky sauce, 40g sate chili oil, 30ml calamansi juice, 1/2 teaspoon salt, 4 teaspoons kOBE Monk Fruit Blend and 5g dried chili. Stir until it comes to a boil, then turn off the heat.
2. Wash the spring onion and chop it finely. Use ready made fried shallots, or slice shallots and fry them in plenty of oil until golden.
3. Cut the coconut rice paper into triangles.
4. First method: put the rice paper on the grill rack, brush it with oil, scatter over spring onion, fried shallots and beef jerky, crack 2 quail eggs on top, then turn it constantly and grill for 1 to 2 minutes until golden and crisp.
5. Second method: spread pate over the rice paper, scatter over spring onion and fried shallots, grill with constant turning, then roll it up with chopsticks and tongs.
6. Serve with the cooked sate chili sauce for dipping.

Tips

• Shallots fried in a small deep pot with plenty of oil over medium heat, in several batches, come out evenly golden.
• The dark beef jerky sauce can be cooked at home if you prefer to know what is in it.
• Rice paper left still on the rack scorches in patches, so keep turning it.
• Spread the quail eggs thin as soon as they are cracked, since a thick layer keeps the paper from crisping.
• The calamansi juice goes in once the pan is off the heat, since boiling it again turns the sourness bitter.