Rosa's Yummy Yums Lao-Style Sticky Rice patties
- Number of Servings: 12
Ingredients
Ingredients:2 Eggs3 Cups Cooked glutinous rice, one day old Salt, to tasteOil, for fryingFor the "Ginger Sauce":2 Tbs Light soy sauce1 Tbs Dark soy sauce 2 1/2 Tsp Rice vinegar1/2 Tsp Sesame oil1 Tsp Sesame seeds, roasted1/2 Tsp Fresh ginger root, finely chopped
1. Beat the eggs in a small bowl.
2. Take 1/4 cup cooked sticky rice, spread it flat and sprinkle with salt.
3. Knead the rice to incorporate the salt and shape into a round patty.
4. Put the sticky rice patties into a frying pan with enough oil, over medium high heat.
5. Fry for 5 minutes, until golden brown.
6. Flip the sticky rice patty over and brush the beaten egg mixture.
7. After another 5 minutes flip the sticky rice over and brush with the egg mixture again.
8. After one minute, flip the rice patty and repeat the operation by flipping and spreading more egg mixture over the sticky rice patties, until the mixture has all been used.
9. Stir together all dipping sauce ingredients in a small bowl. Set aside.
10. Serve immediately.
Remarks:
The rice patties might be very sticky at the beginning, but don't worry, after a while they will be crisp and will not stick to the pan anymore. Just try not to touch them while they are frying (for the first 5 minutes before you flip them over), otherwise you'll end up with a pile of mashed sticky rice!
You can also grill or barbecue them.
Once the patties are cold, you can cut them into strips for the appetizer course.
Serving suggestions:
Eat those patties warm or cold and dip into the sauce, as an appetizer. A lettuce salad or any kind of Thai, Lao, Vietnamese salad would be the perfect accompaniment to this dish if you serve it as a main dish.
Number of Servings: 12
Recipe submitted by SparkPeople user MSTONEHAM.
2. Take 1/4 cup cooked sticky rice, spread it flat and sprinkle with salt.
3. Knead the rice to incorporate the salt and shape into a round patty.
4. Put the sticky rice patties into a frying pan with enough oil, over medium high heat.
5. Fry for 5 minutes, until golden brown.
6. Flip the sticky rice patty over and brush the beaten egg mixture.
7. After another 5 minutes flip the sticky rice over and brush with the egg mixture again.
8. After one minute, flip the rice patty and repeat the operation by flipping and spreading more egg mixture over the sticky rice patties, until the mixture has all been used.
9. Stir together all dipping sauce ingredients in a small bowl. Set aside.
10. Serve immediately.
Remarks:
The rice patties might be very sticky at the beginning, but don't worry, after a while they will be crisp and will not stick to the pan anymore. Just try not to touch them while they are frying (for the first 5 minutes before you flip them over), otherwise you'll end up with a pile of mashed sticky rice!
You can also grill or barbecue them.
Once the patties are cold, you can cut them into strips for the appetizer course.
Serving suggestions:
Eat those patties warm or cold and dip into the sauce, as an appetizer. A lettuce salad or any kind of Thai, Lao, Vietnamese salad would be the perfect accompaniment to this dish if you serve it as a main dish.
Number of Servings: 12
Recipe submitted by SparkPeople user MSTONEHAM.
Nutritional Info Amount Per Serving
- Calories: 85.7
- Total Fat: 3.8 g
- Cholesterol: 35.4 mg
- Sodium: 773.2 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.5 g
- Protein: 2.3 g
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