Plat
Crispy Rice Salad (Nam Khao inspired)
50 minPour 3Nutri-Score C€€
C
50 min
50 minCrispy Rice Salad (Nam Khao inspired)
recette de
Maya Leinenbach
@fitgreenmind
39 recettes
42 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cooked basmati rice (cooked and cooled)Céréales500 g
Thai red curry pasteÉpicerie30 g
light soy sauce (or vegan fish sauce, for the rice)Épicerie30 ml- vegetable oilÉpicerie15 ml
- light soy sauce (or vegan fish sauce, for the dressing)Épicerie30 ml
fresh chili (finely chopped)Fruits et légumes1 morceau
garlic (cloves, finely chopped)Fruits et légumes2 morceaux
lime (half, juiced)Fruits et légumes1 morceau
sugarÉpicerie25 g
waterAutres60 ml- fresh mint (leaves picked)Fruits et légumes20 g
fresh coriander (or parsley, roughly chopped)Fruits et légumes20 g
cucumber (smashed and chopped)Fruits et légumes1 morceau
coconut flakes (toasted)Fruits à coque et graines30 g- peanuts (toasted)Fruits à coque et graines40 g
- fried shallotsÉpicerie30 g
- lettuce (leaves separated, for wraps)Fruits et légumes1 morceau
par portion
Nutrition
349kcal
- Glucides
- 48 g
- Protéines
- 7 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Saladier
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Bake the rice until crispy
- Spread the rice on a baking tray.
- Bake at 200 °C, stirring halfway through, until crispy.
- Étape 3
Make the dressing
- Combine the soy sauce, chili, garlic, lime juice, sugar and water.
- Shake or mix well until the sugar dissolves.
- Étape 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.
- Étape 5
Serve
- Spoon the salad into lettuce leaves and serve as wraps.
les plus cuisinées d’abord