Take the fuss out of Friday night with this great-value Thai meal. We’ve twisted this dish to slash the fat by boiling the eggs instead of deep-frying.
Ingredients
- 215g (1 cup) SunRice Japanese Style Sushi Rice
- 2 tablespoons sushi seasoning
- 6 eggs
- 1/4 cup grated palm sugar or brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons tamarind puree
- 2 tablespoons water
- 1 tablespoon lime juice
- 1/3 cup fresh coriander leaves
- 2 spring onions (shallots), thinly sliced
- 1 long fresh red chilli, thinly sliced
- Steamed Asian greens, to serve
Method
- Step 1Cook rice following packet directions. Transfer to a glass bowl. Stir in the seasoning.
- Step 2Meanwhile, place eggs in a small saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil for 3 minutes. Refresh under cold water. Drain.
- Step 3Stir palm sugar, fish sauce, tamarind puree and water in a saucepan over medium heat for 2 minutes or until sugar dissolves. Bring to boil. Simmer for 2 minutes or until sauce thickens slightly. Stir in lime juice.
- Step 4Divide rice among serving bowls. Carefully peel eggs and halve. Divide among bowls. Drizzle over sauce. Top with coriander, spring onion and chilli. Serve with steamed Asian greens.
- High carb
- Low fat
- Low kilojoule
Nutrition
1724 kj
Energy
8g
Fat Total
3g
Saturated Fat
2g
Fibre
16g
Protein
326mg
Cholesterol
1998.35mg
Sodium
23g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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