Crispy Rice with Lap Cheong (Chinese Sausage)
Whether you're a fan of crispy rice cakes or have a taste for Chinese pork sausage, this recipe is sure to satisfy your cravings. Made with Tilda Pure Basmati Rice rolled out into thin sheets and paired with the sweet and slightly salty taste of Lap Cheong, this snack boasts a delectable fusion of Chinese and Thai flavours.
- 91 - 120 Minutes
- 2 cups cooked rice (dry and cool)
- 1 stick of Chinese sausage (Lap Cheong), steamed and sliced
- 2 tbsp of soy sauce
- ¼ cup of chopped Chinese or regular chives
- Sriracha sauce (optional)
- ½ cup unseasoned rice vinegar
- 2 tbsp granulated sugar
- 2 tsp salt
Cook TILDA Basmati Rice according to the package directions. Allow to cool.
Prepare vinegar mixture, while rice is cooking. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium-low heat until sugar and salt have dissolved, about 1 minute.
Wet your hands and put 1 cup of rice in between two long pieces of cling wrap.
With a rolling pin, roll out the rice into a sheet about 1 cm thick.
Cut into about 4x5cm rectangles. Set aside and repeat until all the rice is used up.
Refrigerate for 2 hours. At this stage, the rice cake can be stored in the fridge for a couple of days.
Fill a non-stick frying pan with sufficient oil to shallowly cover the base. Fry the rice cakes on medium heat for 2 minutes on each side to get the middle of the cake to soften. Then turn up the heat to high and continue to fry for 2 more minute or until the outside is deep brown and crispy. Lift it out and drain on a rack.
Brush each rice cake with soy sauce, topped with a piece Chinese sausage and sprinkle with chives.