Hoofdgerecht
Crispy Rice Salad (Nam Khao inspired)
50 minVoor 3Nutri-Score C€€
C
50 min
50 minCrispy Rice Salad (Nam Khao inspired)
recept van
Maya Leinenbach
@fitgreenmind
39 recepten
42 imports
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wat u nodig heeft
Ingrediënten
cooked basmati rice (cooked and cooled)Granen500 g
Thai red curry pasteVoorraadkast30 g
light soy sauce (or vegan fish sauce, for the rice)Voorraadkast30 ml- vegetable oilVoorraadkast15 ml
- light soy sauce (or vegan fish sauce, for the dressing)Voorraadkast30 ml
fresh chili (finely chopped)Groente en fruit1 stuk
garlic (cloves, finely chopped)Groente en fruit2 stukken
lime (half, juiced)Groente en fruit1 stuk
sugarVoorraadkast25 g
waterOverig60 ml- fresh mint (leaves picked)Groente en fruit20 g
fresh coriander (or parsley, roughly chopped)Groente en fruit20 g
cucumber (smashed and chopped)Groente en fruit1 stuk
coconut flakes (toasted)Noten en zaden30 g- peanuts (toasted)Noten en zaden40 g
- fried shallotsVoorraadkast30 g
- lettuce (leaves separated, for wraps)Groente en fruit1 stuk
per portie
Voedingswaarden
349kcal
- Koolhydraten
- 48 g
- Eiwitten
- 7 g
- Vetten
- 14 g
wat u gebruikt
Keukengerei
Bakplaat
Mengkom
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Bake the rice until crispy
- Spread the rice on a baking tray.
- Bake at 200 °C, stirring halfway through, until crispy.
- Stap 3
Make the dressing
- Combine the soy sauce, chili, garlic, lime juice, sugar and water.
- Shake or mix well until the sugar dissolves.
- Stap 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.
- Stap 5
Serve
- Spoon the salad into lettuce leaves and serve as wraps.
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