Breakfast Bánh Tráng Nướng by Chef Daniel Le @danielchefle

Serves 4

For the ginger scallion sauce:

• 1 bunch scallions, thinly sliced

• 2-inch knob of ginger, finely crushed

• 2 cups of canola oil

• 1 teaspoon Sugar

• 1 teaspoon Salt

For the fried shallots:

• 2 medium shallots, thinly sliced or mandolined

• 1 cup of canola or any kind of frying oil

For the baked kale chips

• 1 bunch kale

• 1 tablespoon olive oil 

• 1 teaspoon salt

  
  

For the pizza:

• 8 pieces rice paper, 12-inch diameter

• 4 medium sized shrimp, peeled, cooked, and chopped 

• 3 large eggs, lightly beaten

• Potli Sriracha Hot Sauce

• Kewpie Mayo

• crushed peanuts

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Instructions:

Ginger Scallion Sauce

• Heat a large skillet over medium-high.

• Add the Canola oil and heat until it just barely starts to smoke.

• Add ginger to the pan.

• Stir the ginger around the pan until it starts to slightly change color.

• Turn off the heat and add the scallion to the pan.

• The scallions will sizzle and residual water will steam off.

• Remove from heat and season with salt and sugar to taste.

Baked Kale Chips

• Preheat an oven to 350 degrees F (175 degrees C). Line a sheet tray with parchment paper or slipmat.

• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

• Bake until the edges brown but are not burnt, 10 to 15 minutes.

Fried Shallots

• Using a mandoline, slice shallots into 1/16-inch-thick rounds.

• Line a rimmed baking sheet with 4 layers of paper towels.

• Set a fine-mesh strainer over a large heatproof bowl or medium saucepan.

• Combine shallots and oil in a medium saucepan or wok.

• Place over high heat and cook, stirring frequently, until shallots begin to bubble, 2 to 3 minutes.

• Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until shallots turn pale golden brown, 8 to 10 minutes longer

• Working quickly, pour the contents of the saucepan into a strainer set over the bowl. (Shallots will continue cooking for a brief period after draining, so do not allow them to get too dark.)

• Immediately transfer shallots to the prepared baking sheet, spread them out into an even layer, and season with salt.

• Allow shallots to drain, then carefully lift the top layer of paper towels and roll shallots onto the second layer, blotting gently with the first.

• Repeat until shallots are on the last layer of paper towels and mostly grease-free. Allow shallots and oil to cool to room temperature, then store separately in airtight containers.

Rice Paper Pizza

• Heat the grill to 300°F or heat a cast iron pan.

• Take 2 pieces of rice paper. Wet a side of the rice paper and place on the grill wet side up.

• Immediately place another piece of rice paper on top on the grill and use a spoon in a circular motion to keep the two paper together. The 2 pieces of rice paper should fuse together.

• Spread a tablespoon of scallion oil on the rice paper.

• Using the back of a spoon spread the scallion oil evenly. At this point the rice paper will start to stiffen and change from clear to cloudy.

• Once completely stiff, drizzle an egg slowly over the rice paper. Be careful not to add too much to the point that it runs off the rice paper. It should be a light layer of egg.

• Rotate the rice paper on the grill until it is evenly cooked and the egg has set, about 2 minutes.

• Once the egg is set, place 4-6 pieces of shrimp on the rice paper.

• Remove from heat and drizzle with Potli Sriracha Chili Sauce and Kewpie Mayo. Add crushed peanuts and baked kale chips.