Rice Paper Butterflies Recipes

Steps:

• Place marzipan in a small bowl. Add a few drops of black food coloring and knead into marzipan until it reaches desired color; cover and set aside.
• Place rice paper over butterfly template and trace butterfly design onto rice paper using edible marker. Turn rice paper over and trace design onto opposite side.
• Using your fingertip, color one side of the wings with luster dust, then cover with piping gel. Working over parchment paper, crush glitter in your hands and sprinkle over piping gel; shake off and reserve any excess. Let stand until no longer tacky, 30 to 60 minutes. Place a sheet of parchment over wings and weight down with a book, if necessary, to keep rice paper from curling, up to 1 hour. Repeat process with opposite side. Carefully cut out wings; set aside.
• Using black marzipan, form a 1/2-inch ball. Roll out into a 1-inch long tube to form the body of the butterfly. Using a small knife, make a small slit, about 1/4-inch long, into each of the long sides of the body. Place one wing into one of the slits and pinch the center of the body to adhere. Repeat process with opposite side. Insert two stamens into one end of the marzipan to form the antennae.
• Insert toothpick halves into the bottom side of each butterfly. Let butterflies air-dry overnight. Use to decorate petits fours.

Steps:

• Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
• Cut the carrot into matchsticks using a knife or a mandoline. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
• Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
• Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.