Sushi bake à moda do Laos

Ingredientes

• 2 cups jasmine rice
• 2-1/2 cups water
• 1 eggs
• 3 tbsp red curry paste
• 1 tbsp sugar
• 1 cups dried coconut shreds
• 5 lime leaves, minced
• 1 whole limes, juiced
• 2 tbsp fish sauce
• 1/2 tsp salt
• 1 lb Imitation crab, minced
• 8 ounces cured pork, diced
• 1 cup Kewpie mayo
• 2 green onion, minced
• 1/3 cup Kewpie mayo
• 1 tbsp Jeow bong
• 1/2 cup cilantro, diced
• 2 green onion stalks, diced
• 1/3 cup roasted peanuts, lightly crushed
• fried chili
• lettuce

Modo de preparo

1. 1

   Cook the Rice: Rinse the rice 3 times, then strain. Add the rice and the measured water to a medium pot. Cover and cook on low heat for 15 minutes. Transfer the cooked rice to a tray and let it cool for 30 minutes.

2. 2

   Make the Curry Egg Mixture: In a small bowl, whisk together the egg, red curry paste, sugar, lime juice, fish sauce, and salt.

3. 3

   Mix the Rice Base: Place the cooled rice in a large bowl. Add the curry egg mixture, coconut shreds, and lime leaves. Mix until well combined.

4. 4

   Prepare the Crab Layer: In another large bowl, mix the minced crab, cured pork, mayo, and green onions.

5. 5

   Assemble the Sushi Bake: Lightly oil a casserole baking dish. Spread the rice mixture evenly across the bottom, pressing it down firmly. Spread the crab mixture on top of the rice layer and press it down firmly as well. In a small bowl, mix kewpie mayo with jeow bong, then drizzle over the top.

6. 6

   Bake: Cover the dish with foil and bake at 400°F for 1 hour and 40 minutes.

7. 7

   Finish & Serve: Remove the foil. Sprinkle cilantro, green onions, peanuts, and fried chili over the top. Serve the sushi bake wrapped in lettuce leaves.