Snack · Thai · 15 min
Khanom Krok with Toasted Scallion and Coconut Cream
- Calories
- 203
- Protein
- 18g
- Carbs
- 15g
- Fat
- 7g
Ingredients
- 20 g rice flour
- 0.4 tbsp coconut milk
- 67.7 g salmon fillet
- 24 g spinach
- 0.125 tsp salt
- 0.4889 tsp coconut oil
- 192 g scallion
Method
- 01In a small bowl, whisk together the rice flour, coconut milk, salt, and a small splash of water until a thin, smooth batter forms.
- 02Fold the finely minced salmon fillet and chopped spinach into the rice flour batter.
- 03Heat a cast-iron takoyaki or khanom krok pan over medium heat and lightly brush the indentations with coconut oil.
- 04Pour the batter into the heated molds until three-quarters full. Cook for 3-4 minutes until the bottom edges are golden and crisp while the center remains tender.
- 05Flip the cakes gently using skewers or small forks, ensuring the minced salmon is completely cooked through, opaque, and reaches an internal temperature of 145°F (63°C).
- 06Remove from heat and garnish immediately with the sliced scallions to serve warm.
Cook it with the whole plan around it
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