Sour and Spicy Rice Paper Salad

Steps

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1. 1
   Slice red shallots thinly and toss with cornstarch or frying powder to enhance crispiness.
   ≈0:49
2. 2
   Deep-fry shallots in hot oil over low heat until evenly golden. Remove and pour hot oil over them to make shallot oil.
   ≈1:50
3. 3
   Trim and finely chop green onions for use in the oil mixture.
   ≈1:06
4. 4
   Prepare the sauce by combining fish sauce, fine salt, sugar, chili sauce, shrimp paste, chili powder, and kumquat juice. Add water to adjust consistency and mix thoroughly.
   ≈2:33
5. 5
   Stack 6 sheets of white rice paper and soak in water for about 30 seconds until fully hydrated.
   ≈3:33
6. 6
   Place softened rice paper on a cutting board, gently press out air pockets, and let sit for about 3 minutes until evenly soft.
   ≈4:00
7. 7
   Stack the softened rice paper and cut into uniform thin strips, similar to cutting Vietnamese rice noodles.
   ≈4:24
8. 8
   Gently toss the rice paper strips with shallot oil to separate them and prevent sticking. Repeat until all strips are coated and separated.
   ≈4:51
9. 9
   Transfer the rice paper strips to a large bowl and add the sauce, allowing the rice paper to absorb the flavors.
   ≈5:14
10. 10
    Add the mango, pork jerky, Vietnamese coriander, chili, and fried shallots. Drizzle with remaining shallot oil and sauce, adjusting seasoning to taste. Toss gently to combine and serve.
    ≈5:33