Recipe courtesy of Ponzu
Thai-Style Rice Crackers with Persimmon Sambal
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 799
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 178
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 16
- Cholesterol
- 20
- Sodium
- 1487
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.