vietnamese

Crispy Rice Cake with Shrimp and Scallion Oil

Name: Crispy Rice Cake with Shrimp and Scallion Oil
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 245 g jasmine rice, cooked (chilled preferred); 139 g shrimp, peeled and deveined; 18 g neutral oil; 16 g scallion, thinly sliced; 8 g fish sauce; 0.82 g black pepper; 98 g cucumber, sliced; 33 g lime wedges

This dish pairs jasmine rice, cooked with shrimp, peeled and deveined, neutral oil and scallion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

77 g Carbohydrates

18 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

245g jasmine rice, cooked (chilled preferred) 319 kcal
139g shrimp, peeled and deveined 138 kcal
18g neutral oil 159 kcal
16g scallion, thinly sliced 6 kcal
8g fish sauce 3 kcal
1g black pepper 2 kcal
98g cucumber, sliced 15 kcal
33g lime wedges 10 kcal

Cooking instructions

jasmine riceneutral oil
Heat a nonstick skillet over medium-high. Add 1/2 of the oil, then press the cooked rice into an even 1 cm thick cake. Cook 6-8 minutes until the bottom is deeply golden and crisp.
jasmine rice
Flip the rice cake in one piece (use a plate if needed). Cook the other side 5-6 minutes until crisp; transfer to a plate.
shrimpneutral oilfish sauceblack pepper
In the same skillet, add remaining oil and the shrimp. Cook 1-2 minutes per side until pink and just cooked through; season with fish sauce and black pepper.
jasmine riceshrimpneutral oilscallion
Pour hot oil and pan juices over sliced scallion to lightly wilt it. Top the rice cake with shrimp and scallion oil.
cucumberlime wedges
Serve with cucumber on the side and lime to squeeze over.