Ingredients: for 4 servings
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients
Rice preparation
- 150g fragrant rice
- 2 tablespoons grated coconut
- 1 tsp red curry paste
- 1 egg
- 1 shallot, minced
Vinaigrette
- 1 to 2 pinches of pepper
- 1 lime
- 2 tablespoons of Nuoc Nam sauce
- 1 teaspoon of sugar
Finishing
- 40g of green salad
- 1 cup fresh mint
- 1 cup cilantro leaves
- 1 shallot
Rice preparation
Rinse the rice with cold water to remove starch and impurities.
In a saucepan or in the Rice cooker, put 3 volumes of cold water for 3 volumes of rice. To cook in a saucepan, start with cold water over high heat, covered. When the water boils, reduce the heat to low and cook for 15 minutes. Cooking is complete when all the water has evaporated. Transfer the rice to a bowl and let cool.
Finishing and dressing
Coarsely chop the mint, coriander and shallot. Mix the lemon juice, the nuoc nam, the sugar, your vinaigrette is ready.
rice balls
Once the rice has cooled, add the beaten egg, grated coconut, red curry paste and minced shallot.
Shape into 3cm balls and fry until golden brown and crispy. Salt and let cool
Seasoning
In a dish, coarsely crush the rice balls, the shallots, the herbs then drizzle with the vinaigrette and add a few lettuce leaves.
Nem Cook can be eaten with or without cutlery.
The East Canteen website.
2 addresses in Strasbourg:
At the Krutenau: 2, places of the Orphans
Right in the center: 69, Grand Rue