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Crispy Rice Salad (Nam Khao inspired)
50 Min.Für 3Nutri-Score C€€
C
50 Min.
50 Min.Crispy Rice Salad (Nam Khao inspired)
rezept von
Maya Leinenbach
@fitgreenmind
41 Rezepte
45 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
cooked basmati rice (cooked and cooled)Getreide500 g
Thai red curry pasteVorräte30 g
light soy sauce (or vegan fish sauce, for the rice)Vorräte30 ml- vegetable oilVorräte15 ml
- light soy sauce (or vegan fish sauce, for the dressing)Vorräte30 ml
fresh chili (finely chopped)Obst & Gemüse1 Stück
garlic (cloves, finely chopped)Obst & Gemüse2 Stücke
lime (half, juiced)Obst & Gemüse1 Stück
sugarVorräte25 g
waterAndere60 ml- fresh mint (leaves picked)Obst & Gemüse20 g
fresh coriander (or parsley, roughly chopped)Obst & Gemüse20 g
cucumber (smashed and chopped)Obst & Gemüse1 Stück
coconut flakes (toasted)Nüsse & Samen30 g- peanuts (toasted)Nüsse & Samen40 g
- fried shallotsVorräte30 g
- lettuce (leaves separated, for wraps)Obst & Gemüse1 Stück
pro Portion
Nährwerte
349kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 7 g
- Fett
- 14 g
was Sie verwenden
Utensilien
Backblech
Rührschüssel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Mix the rice with curry paste
- In a bowl, combine the red curry paste, oil and soy sauce.
- Add the cooked rice and mix until evenly coated.
- Schritt 2
Bake the rice until crispy
- Spread the rice on a baking tray.
- Bake at 200 °C, stirring halfway through, until crispy.
- Schritt 3
Make the dressing
- Combine the soy sauce, chili, garlic, lime juice, sugar and water.
- Shake or mix well until the sugar dissolves.
- Schritt 4
Assemble the salad
- In a bowl, combine the crispy rice, mint, coriander, cucumber, coconut flakes, peanuts and fried shallots.
- Pour over the dressing and toss to combine.
- Schritt 5
Serve
- Spoon the salad into lettuce leaves and serve as wraps.
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