How to make easy, addictive Spicy Kani Mayo on Crispy Rice Paper Boats.
These are quick and easy appetisers… or snacks! Addictive spicy kani mayo salad stacked on top of light and crispy deep fried rice paper. Rice Paper is a staple in my kitchen, but I usually have that couple odd pieces that’s broken, or just leftover in the pack. I would always keep it to make this Spicy Kani Mayo Rice Paper Boats!
Why you will LOVE this Recipe!
- It’s a CROWD PLEASER: both kids and adults love this.
- It’s EASY and QUICK to prepare! The kani mayo salad is just 4 ingredients,
- You can MAKE AHEAD! The Kani Mayo Salad is a great fridge staple, since it’s so versatile.
- It’s so MINIMAL! The kani mayo salad is just 4 ingredients, while rice paper boats is just.. well 1 – rice paper!
How to Fry Rice Paper Boats
Frying the rice paper is extremely easy and straightforward. The go-to shape to cut the rice paper would be in wedges, but I like to freestyle it into different shapes! I tend to use my broken pieces of rice paper for these, so it works out.
Heat oil to a medium-high heat, and then pop in a slice of rice paper. It will immediately begin to puff and turn into a crispy cracker. It’s important that the oil is HOT, otherwise the rice paper won’t crisp up immediately.
You can batch cook at few rice paper pieces at one go too, but I wouldn’t too much. A good few 4-5 pieces would work best each time. Any more than that and I find the rice paper doesn’t crisp up as well. For maximum quick crisping however, I recommend doing it one at a time. It takes some 5 seconds or so to crisp up, so it’s extremely quick to make.
I like to lay them on some paper towels after to drain off any excess oil.
How to Make Spicy Kani Mayo Salad
The Kani Mayo Salad requires just 4 ingredients – maybe even 3!
Imitation Crabsticks: Optional, but I like to give these a quick blanch before shredding them. These shred really easily, my go to technique is to run a fork through to shred.
Mayonnaise: Any mayo will work, but I’m the biggest fan of Kewpie Mayo.
Sriracha: This adds that spice to the dish, but easily replaceable with a less spicy chilli sauce such as Thai Sweet Chilli Sauce. If you really can’t take even a bit of heat, then omit this. To me, it’s essential! The slight spice really helps to cut the heaviness of the mayo. Plus it just doesn’t hit the same!
Mirin: This adds more sweetness and flavour to the dish. You can replace this with corn syrup or sugar, or omit this completely for a low sugar dish.
I like to make this first so I can chill it in the fridge while I make the rice paper boats. It’s somehow better when it’s cold! Make a big batch of the salad too; it can keep well in the fridge for a week. I love adding this to my sandwiches or even on top of rice as a quick meal.
Let’s Put It All Together
To plate this, simply spoon some of the kani mayo on top of the rice paper. I like to sprinkle on spring onions for some colour.
You can also sprinkle on sesame seeds, furikake, shredded seaweed, or some tobiko for a nice pop.
Spicy Kani Mayo Rice Paper BoatsCourse: Recipes
4-5 Rice Paper Sheets
Oil, for deep frying
- Spicy Kani Mayo Salad
300g or about 10 Imitation Crabsticks, shredded
1/3 cup Kewpie Mayo
2 tbsps Sriracha
1 tbsp Mirin
Spring Onions, for garnishing
- Combine ingredients for the spicy kani mayo salad until combined. Allow to chill in the fridge while you make the rice paper boats.
- Cut rice paper sheets into wedges or irregular shapes.
- Heat enough oil in a pan to deep fry the rice paper. Test by frying a discard piece of rice paper in the oil. If it puffs up immediately, the oil is ready for use.
- Add rice paper sheets to oil and let it puff and crisp up, it should take just some 5 seconds. Remove from oil and let drain on some paper towels.
- To serve, plate the rice paper crisps, spoon on the spicy kani mayo, and garnish with spring onions.