Sung Si-kyung's Rice Paper Sausage Skewers
Blanched Vienna sausages wrapped in rice paper, fried until crispy, and served with a cho-gochujang maple sauce skewer dish
Ingredients needed 2 servings
Recipe
Cooking tips
- Soak the rice paper well so it retains moisture; this ensures the surface puffs up crispy when fried.
- Blanching the sausages beforehand reduces oiliness and any off-flavors, resulting in a cleaner taste.
- If you don't have maple syrup, you can substitute with oligosaccharide syrup or honey.
Recommended for
- Those who want to use up leftover rice paper in a novel way.
- Those who want a crispy and chewy sausage-rice cake style skewer as a quick snack for kids or a fast drinking snack.
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