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Rice Cakes with Lime Crab

  Jasmine rice 14 Ounce, cooked (2 Cups Or 440 Grams)
  Coriander leaves 1 Ounce, chopped (30 Gram)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
For lime crab topping
  Canned crab meat 6 Ounce, well drained (185 Grams)
  Fresh red chilies 2 , seeded and chopped
  Fresh green chilies 2 Small, finely sliced
  Coconut cream 2 Fluid Ounce (1/4 Cup Or 60 Milliliter)
  Thick natural yogurt 2 Tablespoon
  Lime juice 3 Teaspoon
  Thai fish sauce 3 Teaspoon (Nam Pla)
  Finely grated lime rind 3 Teaspoon
  Crushed black peppercorns 1 Tablespoon

1. Combine rice, coriander (cilantro) and black peppercorns to taste, then press into an oiled 18 x 28 cm/7 x 11 in shallow cake tin and refrigerate until set. Cut rice mixture into 3x4 cm/1 1/4 x 1 1/2 in rectangles.
2. Heat vegetable oil in a large saucepan until a cube of bread dropped in browns in 50 seconds and cook rice cakes, a few at a time, for 3 minutes or until golden. Drain on absorbent kitchen paper.
3. To make topping, place crab meat, red and green chillies, coconut cream, yogurt, lime juice and fish sauce in a food processor and process until smooth. Stir in lime rind and black peppercorns. Serve with warm rice cakes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
65 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1160 Calories from Fat 256

% Daily Value*

Total Fat 29 g44.9%

Saturated Fat 7.8 g39.2%

Trans Fat 0 g

Cholesterol 77 mg25.7%

Sodium 844.3 mg35.2%

Total Carbohydrates 195 g64.9%

Dietary Fiber 3.5 g14%

Sugars 17.3 g

Protein 29 g59%

Vitamin A 23.1% Vitamin C 73.2%

Calcium 16.8% Iron 14.9%

*Based on a 2000 Calorie diet

Rice Cakes With Lime Crab Recipe