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Ingredientes
- Crispy Rice Cakes
- (Makes 14 one-inch cakes, enough to serve about 4 as an appetizer)
- 1/2 cup plus 1 tablespoon dried mung beans, soaked in water overnight or for at least 8 hours
- 1 cup water
- 1/4 cup rice flour
- 1/4 cup cornstarch
- 1/8 cup coconut milk
- 1/2 teaspoon kosher salt
- 1/2 tablespoon canola oil
- 7 medium-size shrimp, peeled, deveined, and halved lengthwise
View Full Recipe at Food Gal
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 485g | |
| Calories 867 | |
| Calories from Fat 132 | 15% |
| Total Fat 15.41g | 19% |
| Saturated Fat 6.53g | 26% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 1209mg | 50% |
| Potassium 1732mg | 49% |
| Total Carbs 149.87g | 40% |
| Dietary Fiber 22.7g | 76% |
| Sugars 8.59g | 6% |
| Protein 34.68g | 55% |
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