adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crispy rice cake with stir-fried Pad Thai prawns and crunchy salad
Crispy rice cake with stir-fried Pad Thai prawns and crunchy salad
0 Likes
Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Indulge in Crispy Rice Cakes topped with flavorful Pad Thai prawns and a refreshing crunchy salad.
Ingredients:
  • 375.00 gm water
  • 300.00 gm\trice, soaked overnight
  • 126.25 gm coconut cream
  • 1/2 tsp turmeric, ground
  • 250g green prawn meat
  • 12.20 gm Fish Sauce
  • 40.00 ml Pad Thai Paste
  • 1 lime, zested
  • 50g bean sprouts
  • 1 x 227g can water chestnut slices, drained
  • 1 x 225g can bamboo shoot slices, drained
  • 3 spring onions, sliced diagonally
  • 1 bunch Thai basil, mint, coriander
  • 1 long red chilli, de-seeded and finely sliced
  • 1 carrot, peeled and grated
  • 20.00 ml Pad Thai Paste
  • 42.00 gm soy sauce
  • 4.50 gm sugar
  • 24.40 gm fish sauce
  • 1/2 tsp sesame oil
  • Oil, to fry
Instructions:
  • After draining the rice, blend it in a blender until smooth, then add coconut cream, water, and turmeric and blend until well combined.
  • In a large non-stick frying pan, heat oil over medium heat for 2 minutes. Pour 3/4 cup of the rice mixture into the pan and swirl to create a thin pancake. Once the edges are crispy, gently remove the crepe and set it aside. Repeat with the remaining mixture.
  • Add a touch more oil to a wok or pan, then quickly stir-fry the prawns for 1 minute. Mix in Squid Brand fish sauce, Valcom Pad Thai paste, and lime juice, and continue to stir-fry for 2 more minutes.
  • In a large bowl, mix together the bamboo shoots, spring onions, herbs, chili, and carrot until well combined. Drizzle the dressing over the mixture and toss to evenly coat.
  • Lay the crepe in the center of a large serving plate or board, arrange the salad on one half of the crepe, add half of the stir-fried Pad Thai prawns on top, then fold it over.
  • Drizzle with a touch of sweet chili sauce before serving warm.

Similar Recipes