Snack · Thai · 10 min
Khao Tan with Spiced Sardine and Lemongrass Relish
- Calories
- 222
- Protein
- 17g
- Carbs
- 22g
- Fat
- 7g
Ingredients
- 70 g Fish, sardine, Pacific, canned in tomato sauce, drained solids with bone
- 40 g STICKY ORGANIC RICE, STICKY
- 25 g Fresh Bean Sprouts (Bean sprout mix, Fresh Sprouts)
- 100 g SODA, LEMONGRASS, LEMONGRASS
- 3 g MAKRUT LIME-LEAF INFUSED VERMONT ORGANIC MAPLE SYRUP
Method
- 01Prepare the Khao Tan base: Spread the cooked sticky rice into a thin, flat disc on a baking sheet lined with parchment paper. Bake at 350 deg F (175 deg C) for 15-20 minutes until the rice is dry, golden, and crackles when tapped.
- 02Create the relish: Finely mince the fresh lemongrass and sauté briefly in a small pan until fragrant. Add the drained sardines in tomato sauce and the bean sprouts. Stir gently over medium heat for 3 minutes until the mixture is warm and the flavors are incorporated.
- 03Glaze: Drizzle the Makrut lime-leaf infused syrup over the warm sardine mixture to add a bright, aromatic sweetness that balances the savory fish.
- 04Plating: Spoon the warm, spiced sardine and lemongrass relish directly onto the crisp rice cracker. Serve immediately while the base is still crunchy and the topping is steaming.
Cook it with the whole plan around it
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