Craving a flavorful, satisfying snack or light meal that's both vegan and surprisingly easy to make? Look no further than these chewy, spicy rice cakes! Forget bland, boring rice crackers; this recipe delivers a delightful punch of spice and satisfying texture without any kneading whatsoever. Using simple, pantry-friendly ingredients, you can whip up a batch of these addictive treats in a fraction of the time it takes to order takeout. They're perfect for a quick lunch, a satisfying afternoon snack, or even as a unique appetizer for your next gathering.
These spicy rice cakes are incredibly versatile; adjust the spice level to your preference and experiment with different toppings like sriracha mayo, pickled ginger, or even a sprinkle of sesame seeds. Ready to create your own batch of these delicious and customizable snacks? Let's dive into the step-by-step instructions and bring these flavorful rice cakes to life!
Tools Needed
- Pan
- Knife
- Cutting board
Ingredients
- Rice paper (for grilling)
- Rice paper (for spring rolls)
- Vegetarian shrimp
- Shredded carrots
- Chopped shallots
- Roasted sesame seeds
- Chili sauce: 2 tablespoons
- Black bean sauce: 1 tablespoon
- Vegetarian seasoning: 1/2 teaspoon
- Sugar: 1 teaspoon
- Water: 1/2 cup
Step-by-Step Instructions
Step 1. Prepare the Rice Cakes
- Wet the grilling rice paper to soften it and roll it up, ensuring no holes are left for a beautiful presentation.
- Wrap the rolled rice paper with a layer of softened spring roll rice paper for extra chewiness.
- Cut the rolled rice cake into bite-sized pieces.
Step 2. Make the Spicy Sauce and Stir-fry Vegetables
- Stir-fry shallots until fragrant, then add shredded carrots (and optional vegetables like baby corn or potatoes).
- Prepare the spicy sauce by combining chili sauce, black bean sauce, vegetarian seasoning, sugar, and water. Bring to a boil.
Step 3. Simmer and Combine
- Add the rice cakes to the boiling sauce and simmer for 10 minutes, allowing them to absorb the flavors and soften.
- Add the steamed vegetarian shrimp (or other protein alternatives).
Step 4. Serve and Garnish
- Serve the spicy rice cakes on a plate, garnished with roasted sesame seeds.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Don't worry about overcooking the rice paper; it will become soft, chewy, and flavorful.
- Adjust the spice level by adding more chili powder if desired.
- Feel free to substitute vegetarian shrimp with other ingredients like vegetarian sausage or mushrooms.
- Customize the vegetables to your liking.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 50-65g
- Protein: 5-8g
FAQs
1. Can I use brown rice flour instead of white rice flour?
Yes, brown rice flour will work, but the cakes may be slightly denser and darker in color. You might need to add a tablespoon or two more of water to achieve the right consistency.
2. How long can I store these rice cakes?
Store leftover rice cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They'll stay chewy!
3. What can I do if my rice cakes are too crumbly?
Add a tablespoon or two more of water to the mixture before cooking. Make sure the mixture is well combined and slightly sticky before forming the cakes.
So there you have it – a simple, delicious, and entirely vegan snack that's ready in minutes! These chewy, spicy rice cakes are perfect for satisfying any craving, from a quick bite to a more substantial meal. Enjoy experimenting with different spices and toppings to create your own perfect version!