Plato principal
Crispy Rice Salad (Nam Khao inspired)
50 minPara 3Nutri-Score C€€
C
50 min
50 minCrispy Rice Salad (Nam Khao inspired)
receta de
Maya Leinenbach
@fitgreenmind
39 recetas
42 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
cooked basmati rice (cooked and cooled)Cereales500 g
Thai red curry pasteDespensa30 g
light soy sauce (or vegan fish sauce, for the rice)Despensa30 ml- vegetable oilDespensa15 ml
- light soy sauce (or vegan fish sauce, for the dressing)Despensa30 ml
fresh chili (finely chopped)Frutas y verduras1 pieza
garlic (cloves, finely chopped)Frutas y verduras2 piezas
lime (half, juiced)Frutas y verduras1 pieza
sugarDespensa25 g
waterOtro60 ml- fresh mint (leaves picked)Frutas y verduras20 g
fresh coriander (or parsley, roughly chopped)Frutas y verduras20 g
cucumber (smashed and chopped)Frutas y verduras1 pieza
coconut flakes (toasted)Frutos secos y semillas30 g- peanuts (toasted)Frutos secos y semillas40 g
- fried shallotsDespensa30 g
- lettuce (leaves separated, for wraps)Frutas y verduras1 pieza
por ración
Nutrición
349kcal
- Carbohidratos
- 48 g
- Proteínas
- 7 g
- Grasas
- 14 g
lo que usará
Utensilios
Bandeja de horno
Bol
Horno
paso a paso
Preparación
- Paso 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.
- Paso 2
Bake the rice until crispy
- Spread the rice on a baking tray.
- Bake at 200 °C, stirring halfway through, until crispy.
- Paso 3
Make the dressing
- Combine the soy sauce, chili, garlic, lime juice, sugar and water.
- Shake or mix well until the sugar dissolves.
- Paso 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.
- Paso 5
Serve
- Spoon the salad into lettuce leaves and serve as wraps.
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