Avocado & Shrimp Crispy Rice Cakes
Serves 420 mins prep30 mins cook
Delicious and crispy rice cakes topped with shrimp, avocado, and a tangy chili-garlic peanut sauce that makes for a satisfying meal. This recipe is a hit with tough critics and is perfect for any time of the day.
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What you need
Instructions
1: Prepare the shrimp by chopping them and set aside. 2: Cut 1/2 avocado into cubes and mash the other half. 3: Finely chop the cucumber and scallions or chives. 4: In a bowl, combine shrimp, avocado cubes, chopped cucumber, scallions, sesame seeds, soy sauce, and sesame oil. 5: For the Chili-Garlic Peanut Sauce, whisk together peanut butter, soy sauce, chili-garlic sauce, honey, and apple cider vinegar. Heat for 45 seconds in the microwave or over medium heat for 1-2 minutes until it thickens slightly. 6: Cook rice according to package instructions, then add rice vinegar, salt, and sugar. Allow to cool in ice cube trays and freeze for 20-30 minutes. 7: Heat avocado oil over medium heat until sizzling. Pan fry rice cakes for 1.5 minutes or until brown and crispy on both sides. 8: Assemble by placing the shrimp and avocado topping on the crispy rice cakes and drizzling with the chili-garlic peanut sauce.View original recipe