Plat
Vegan Nam Khao (Crispy Lao Rice Salad)
45 minPour 3Nutri-Score C€€
C
45 min
45 minVegan Nam Khao (Crispy Lao Rice Salad)
recette de
Maya Leinenbach
@fitgreenmind
41 recettes
45 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cooked rice (cooked and cooled)Céréales400 g
garlic (finely chopped)Fruits et légumes3 morceaux
shallots (finely chopped)Fruits et légumes2 morceaux
lime leaves (finely shredded, optional)Fruits et légumes4 morceaux
Thai red curry pasteÉpicerie30 g
sugarÉpicerie5 g
light soy sauce (or vegan fish sauce)Épicerie30 ml- vegetable oil (for frying)Épicerie500 ml
- red chili (finely chopped)Fruits et légumes2 morceaux
- garlic (finely chopped, for the dressing)Fruits et légumes2 morceaux
- sugar (for the dressing)Épicerie10 g
- lime juice (freshly squeezed)Fruits et légumes45 ml
- light soy sauce (or vegan fish sauce, for the dressing)Épicerie30 ml
waterAutres30 ml
par portion
Nutrition
372kcal
- Glucides
- 43 g
- Protéines
- 5 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Écumoire
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Serve
- Toss the crispy rice with the dressing and serve right away.
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