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Vegan Nam Khao (Crispy Lao Rice Salad)
45 Min.Für 3Nutri-Score C€€
C
45 Min.
45 Min.Vegan Nam Khao (Crispy Lao Rice Salad)
rezept von
Maya Leinenbach
@fitgreenmind
41 Rezepte
45 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
cooked rice (cooked and cooled)Getreide400 g
garlic (finely chopped)Obst & Gemüse3 Stücke
shallots (finely chopped)Obst & Gemüse2 Stücke
lime leaves (finely shredded, optional)Obst & Gemüse4 Stücke
Thai red curry pasteVorräte30 g
sugarVorräte5 g
light soy sauce (or vegan fish sauce)Vorräte30 ml- vegetable oil (for frying)Vorräte500 ml
- red chili (finely chopped)Obst & Gemüse2 Stücke
- garlic (finely chopped, for the dressing)Obst & Gemüse2 Stücke
- sugar (for the dressing)Vorräte10 g
- lime juice (freshly squeezed)Obst & Gemüse45 ml
- light soy sauce (or vegan fish sauce, for the dressing)Vorräte30 ml
waterAndere30 ml
pro Portion
Nährwerte
372kcal
- Kohlenhydrate
- 43 g
- Eiweiß
- 5 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Schaumlöffel
Schritt für Schritt
Zubereitung
- Schritt 1
Season the rice
- Put the cooked rice in a bowl and add the garlic and shallots.
- Add the lime leaves if using, the Thai red curry paste, the sugar and the light soy sauce.
- Mix well until the rice is evenly coated.
- Schritt 2
Shape and fry the rice balls
- Shape the rice mixture into small balls.
- Fry them in hot oil until golden and crispy.
- Drain on paper and break into crispy clusters.
- Schritt 3
Make the dressing
- Mix the chopped chili and garlic with the sugar, lime juice, light soy sauce and water.
- Stir well until the sugar dissolves.
- Schritt 4
Serve
- Toss the crispy rice with the dressing and serve right away.
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