Rice paper pizza

Serves 4 Starters and mains

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Method

To make the spring onion oil, put the oil and spring onions in a medium frying pan set over a low heat and cook with a pinch of sea salt, stirring occasionally, for 3 minutes until the spring onion softens. Remove from the heat and set aside.

Lay a sheet of rice paper on a chopping board and spread 1/2tbsp spring onion oil evenly over the paper, then lay another sheet directly on top. Press the sheets together so they stick.

Scatter a quarter of the asparagus or sugar snap peas on the rice paper and, if using the quails’ eggs, crack 3 eggs on top. If using beaten eggs, drizzle 2tbsp over the rice paper.

If you have a gas stove, place a grill rack over it, turn on a low flame, then place the rice paper pizza on the rack. Gently moving the sheets around every 10 seconds with tongs or cooking chopsticks, cook until it is crispy everywhere and the egg whites are opaque, or until the beaten eggs are cooked. This should take around 4–5 minutes. Alternatively, heat a chargrill pan over a medium-high heat for 5 minutes, place the rice paper on to it and follow the instructions above, but without moving the paper. You can also do the same in a grill oven for 3–4 minutes.

Repeat with the other sheets of rice paper. To serve, sprinkle over the coriander and add Thai basil, a drizzle of crispy chilli oil, sriracha or Kewpie mayonnaise, if using any of these.