Sunday, November 9, 2008

Thai recipe

Coconut Rice Shrimp Balls:

Soak some rice in water for a few hours, or overnight if you like... I didn't know what kind of rice to use, so although these are Thai Rice balls, I used some japanese rice. Figure about 1/3 cup rice per person. If you have a steamer, steam the rice over water for about half an hour or until it's done... you should know. If you don't have a steamer, you can put a colander over a pot as long as it fits inside, and that will work too.

Meanwhile, peel and prepare some shrimp. Sautee in a pan with some olive oil, lime juice and chopped garlic until fully cooked. Let cool a bit, and cut the shrimpies in half, lengthwise (you don't have to do this if you don't want to, but the shrimp sits nicer on the ball, plus it means you don't have to buy as much shrimp). Don't cut them in half before cooking them, because then they curl up and won't sit on the rice balls.

When the rice is done, transfer to a bowl and stir in a cup of coconut milk, a pinch (or more) of salt and some lime zest. When cool enough to handle (seriously, let this cool a bit since it will be a little too soupy at first anyway), form into little flat balls (maybe 2/3 the size of a golf ball?), dip in a combo of light and dark sesame seeds to coat the bottom and top with cilantro leaf and a piece of your cooked (halved) shrimp.

Check out my recipe on
Coconut Rice Shrimp Balls on Foodista

1 comment:

sshumans said...

this looks yummy (but kind of hard)!!

Related Posts with Thumbnails