Rice Cakes with Lime Crab Recipe
Ingredients
| 2 cups/440 g/14 oz jasmine rice, cooked | ||
| 30 g/1 oz fresh coriander leaves, chopped | ||
| Black peppercorns | 1 To taste, crushed | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| LIME CRAB TOPPING | ||
| 185 g/6 oz canned crab meat, well-drained | ||
| Red chillies | 2 , chopped | |
| Green chillies | 2 Small, sliced | |
| 1/4 cup/60 mL/2 fl oz coconut cream | ||
| 2 tablespoons thick natural yogurt | ||
| Lime juice | 3 Teaspoon | |
| Fish sauce | 3 Teaspoon | |
| Lime rind | 3 Teaspoon, finely grated | |
| Black peppercorns | 1 Tablespoon, crushed | |
Directions
1. Combine rice, coriander and black peppercorns to taste, then press into an oiled 18 x 28 cm/7 x 11 in shallow cake tin and refrigerate until set. Cut rice mixture into 3 x 4 cm/1 1/4 x 1 1/2 in rectangles.
2. Heat vegetable oil in a large saucepan until a cube of bread dropped in browns in 50 seconds and cook rice cakes, a few at a time, for 3 minutes or until golden. Drain on absorbent kitchen paper.
3. To make topping, place crab meat, red and green chillies, coconut cream, yogurt, lime juice and fish sauce in a food processor and process until smooth. Stir in lime rind and black peppercorns. Serve with warm rice cakes.
2. Heat vegetable oil in a large saucepan until a cube of bread dropped in browns in 50 seconds and cook rice cakes, a few at a time, for 3 minutes or until golden. Drain on absorbent kitchen paper.
3. To make topping, place crab meat, red and green chillies, coconut cream, yogurt, lime juice and fish sauce in a food processor and process until smooth. Stir in lime rind and black peppercorns. Serve with warm rice cakes.
Chef
