Thai-Style Rice Crackers with Persimmon Sambal

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 2 cups boiled white rice (still hot)
  • 3 firm fuyu persimmons
  • 2 tablespoons dried shrimp, soaked in warm water and chopped
  • 1/2 lime, minced (flesh, peel and all)
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 1 small jalapeno pepper, minced with seeds
  • 1/2 bundle Vietnamese mint or cilantro leaves
Directions
  • Spread the hot leftover rice in a thin layer on a sheet pan and place in a 200 degree F oven overnight or until dry and crispy. Let the rice continue to dry at room temperature for another day for best results.

  • Break the rice into large chunks and deep fry at 375 degrees F until they puff up and float, approximately 1 minute. Drain on paper towels and set aside.

  • Grate the persimmons on the large hole of a cheese grater, add the remaining ingredients, and adjust seasoning.

  • Let sit for 5 minutes before serving to let flavors blend. Serve the rice crackers with the dip. Best if eaten within 4 hours.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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