Vietnamese Crunch Bites

Name: Vietnamese Crunch Bites
Ingredients: Laphet:; 1 ounce Jasmine Tea Flowers; 3 ounces Oolong Tea; 1/2 ounce Lapsang Tea; As needed Water; 1/2 cup Cilantro, Fresh; 2 tbsp Garlic, Minced; 3 tbsp Ginger, Minced; 1 tsp Chili Flakes; 3/4 cup Vegetable Oil; 1/4 up Fresh Lime Juice; 1/2 cup Kikkoman® Less Sodium Soy Sauce; 14 cup Brown Sugar; Nga Yok Chin (Burmese Chili Dip):; 1 cup Kikkoman® Stir Fry Sauce; 1/4 Thai Chilies, Minced; 1 tbsp Fresh Garlic, Minced; 2 tbsp Fresh Lime Juice; 1 tbsp Fish Sauce; 1/4 cup Kikkoman® Soy Sauce; 1 tbsp Brown Sugar; 1 cup Fresh Cilantro Leaves; 1/2 cup Tamarind Puree; Fried Onion Mixture:; 1/2 cup Fresh Cilantro Leaves; 1/2 cup Fresh Mint Leaves; 1/2 cup Thai-style Onions, Fried; 1/2Peanuts, Roasted, Chopped; Rice Crisps:; Rice crisps

kikkoman products used:

Stir-Fry Sauce Less Sodium Soy Sauce Rice Vinegar

ingredients

Laphet:

1 ounce Jasmine Tea Flowers

3 ounces Oolong Tea

1/2 ounce Lapsang Tea

As needed Water

1/2 cup Cilantro, Fresh

2 tbsp Garlic, Minced

3 tbsp Ginger, Minced

1 tsp Chili Flakes

3/4 cup Vegetable Oil

1/4 up Fresh Lime Juice

1/2 cup Kikkoman® Less Sodium Soy Sauce

14 cup Brown Sugar

Nga Yok Chin (Burmese Chili Dip):

1 cup Kikkoman® Stir Fry Sauce

1/4 Thai Chilies, Minced

1 tbsp Fresh Garlic, Minced

2 tbsp Fresh Lime Juice

1 tbsp Fish Sauce

1/4 cup Kikkoman® Soy Sauce

1 tbsp Brown Sugar

1 cup Fresh Cilantro Leaves

1/2 cup Tamarind Puree

Fried Onion Mixture:

1/2 cup Fresh Cilantro Leaves

1/2 cup Fresh Mint Leaves

1/2 cup Thai-style Onions, Fried

1/2Peanuts, Roasted, Chopped

Rice Crisps:

Rice crisps

directions

Laphet:

Combine tea leaves in a bowl and pour hot water over tea leaves to cover. Steep tea for 5 minutes, drain off and retain water, then repeat the process 2 more times.
Combine steeped tea leaves and remaining ingredients, except retained water, in a blender and blend until fine. Add retained tea water in small quantities until texture of puree resembles pesto.
Transfer mixture to a sanitized glass jar, cover with cheesecloth, and refrigerate for 3 to 5 days.

Nga Yok Chin (Burmese Chili Dip):

Combine ingredients in a blender and blend for 60 seconds to blend.
Transfer to sauce squeeze bottles.

Fried Onion Mixture

Combine ingredients in a mixing bowl and toss to combine. Add a little Burmese Chili Dip to season. This will also help it to cling together.

Fried Rice Papers

Fry rice papers, one at a time, in 350°F until they turn from translucent to white and crinkled.

Finishing:

Arrange a rice paper on a large round plate. Place a small mound of the fried onion mixture on the rice crisp, spoon laphet on top, and drizzle generously with chili dip.

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