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.