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Receta Rice Cakes With Lime Crab

by Global Cookbook

Ingredientes

2 c. jasmine rice, cooked 30 gm fresh coriander, minced     crushed black peppercorns     vegetable all for deep-frying 185 gm canned crab meat, liquid removed 2 x fresh red chillies, seeded and finely     minced

2 sm green chillies, finely sliced 1/4 c. coconut cream 2 Tbsp. thick natural lowfat yoghurt 3 tsp lime juice 3 tsp Thai fish sauce 3 tsp finely grated lime rind 1 Tbsp. crushed black peppercorns

Direcciones

1. Combine rice, coriander and black peppercorns to taste. Press into an oiled 18x28cm shallow cake tin and chill till set. Cut rice mix into 3x4cm rectangles.
2. Heat vegetable oil in a large pan. Cook rice cakes, a few at a time, for 3 min or possibly till golden brown. Drain well.
3. To make topping, place crab meat, red and green chillies, coconut cream, lowfat yoghurt, lime juice and fish sauce in a food processor and process till smooth. Stir in lime rind and black peppercorns. Serve with hot rice cakes.
4. Makes 24

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