Rice cakes with lime crab

Yield: 6 servings

Measure Ingredient
2 cups Jasmine rice; cooked
30 grams Fresh coriander; chopped
\N \N Crushed black peppercorns
\N \N Vegetable all for deep-frying
185 grams Canned crab meat; drained
2 \N Fresh red chillies; seeded and finely
\N \N Chopped
2 smalls Green chillies; finely sliced
¼ cup Coconut cream
2 tablespoons Thick natural yoghurt
3 teaspoons Lime juice
3 teaspoons Thai fish sauce
3 teaspoons Finely grated lime rind
1 tablespoon Crushed black peppercorns

LIME CRAB TOPPING

1. Combine rice, coriander and black peppercorns to taste. Press into an oiled 18x28cm shallow cake tin and refrigerate until set. Cut rice mixture into 3x4cm rectangles.

2. Heat vegetable oil in a large pan. Cook rice cakes, a few at a time, for 3 minutes or until golden. Drain well.

3. To make topping, place crab meat, red and green chillies, coconut cream, yoghurt, 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.

Makes 24

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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