Thai Fried Rice Cakes with Green Chile Nam Prik

이 레시피 정보

Thai street vendors have long turned leftover sticky or jasmine rice into crisp fried cakes, pressed thin and pan-fried until the surface crackles while the inside stays chewy. Served alongside nam prik, a pounded green chile sauce with garlic, lime, and fish sauce, these rice cakes are a common bazaar and market snack, eaten as-is or alongside grilled meats. The key technique is pressing cooked rice while it's still warm and slightly sticky so the cakes hold together during frying -- day-old rice that's dried out too much will crumble apart in the pan. A hot, well-oiled skillet and patience (resisting the urge to flip too early) gives the deep golden crust that makes these worth eating. The nam prik is pounded, not blended, in a mortar and pestle by traditional cooks, which keeps some texture rather than turning it into a smooth paste -- the sauce should still have visible flecks of chile and garlic. Together, the crisp rice cakes and sharp, funky sauce make an addictive, humble snack.

재료

서브 4

• 3 cups재스민 쌀 요리(하루 된, 약간 끈적임)
• 2계란(구타당하다)
• 2 tbsp쌀가루
• 0.25 cup중성 오일(튀김용)
• 4녹색 태국 고추(다진 것)
• 4 cloves마늘(다진 것)
• 2 tbsp생선 소스
• 2 tbsp라임 주스
• 1 tsp야자 설탕
• 2 tbsp고수(다진 것)

조리법

1. 1

   떡을 섞어주세요

   In a bowl, combine rice, beaten eggs, and rice flour, mashing lightly with a spoon until the mixture holds together when pressed.

2. 2

   케이크 모양 만들기

   Form into 8 patties about 1cm thick, pressing firmly so they hold their shape.

3. 3

   바삭해질 때까지 튀기세요

   Heat oil in a skillet over medium-high. Fry rice cakes 3-4 minutes per side, without moving them, until deeply golden and crisp on the surface.

4. 4

   남프릭을 두드려라

   While the cakes fry, pound chiles and garlic in a mortar and pestle (or pulse briefly in a food processor) until roughly crushed, not smooth.

5. 5

   소스에 양념을 해주세요

   Stir fish sauce, lime juice, and palm sugar into the pounded chile-garlic mixture until the sugar dissolves. Taste and adjust sourness or saltiness.

6. 6

   서브하다

   Drain rice cakes on a rack, plate with the nam prik alongside for dipping, and scatter with cilantro.

변형

• •

  논・세・엔테・체・트・포사・페이아。

• •

  何も问题はありません。

• •

  куиндэй、ダハ・タттору・биру・наму・пурику・イシン・イェシル・ビベрери・курумузуィラ・デシシュティрин。

저장

Rice cakes are best fresh and crisp; refrigerate up to 2 days and reheat in a dry skillet to recrisp, not the microwave. Nam prik keeps refrigerated up to 4 days in a sealed jar.

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