2 c Jasmine rice; cooked
30 g Fresh coriander; chopped
Crushed black peppercorns
Vegetable all for
-deep-frying
-LIME CRAB TOPPING-
185 g Canned crab meat; drained
2 Fresh red chillies; seeded
-and finely
Chopped
2 sm Green chillies; finely
-sliced
1/4 c Coconut cream
2 tb Thick natural yoghurt
3 ts Lime juice
3 ts Thai fish sauce
3 ts Finely grated lime rind
1 tb Crushed black peppercorns
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
Yields
6 servings