Red Curry Crab with Rice Crackers
Jim Thompson house, Bangkok Thailand
Rice Crackers
2 c. boiled white rice (still hot)
Spread the hot rice in a thin layer on a sheet pan lined with a Silpat sheet. If you wish regular shaped crackers, cut through rice layer with a sharp knife at this point. Place in a 200 degree F. oven overnight or until dry and crispy. Let the rice continue to dry at room temperature for another day for best results. (At this point, rice will not appear edible. Don’t despair: deep frying will work!)
Break the rice into large chunks and deep fry at 375 degrees F. until the pieces puff up and float, approximately 1 minute. Drain on paper towels and set aside.Red Curry Crab
1 c. crab meat
3 T. plain yoghurt
1 tsp. lime juice
¼ tsp. fish sauce
¼ c. cilantro, chopped
2 tsp. red curry paste
Cashews, roasted