Crisp And Chewy Thai Fried Chive Cakes (Kanom Gui Chai) Recipe Recipe

Name: Crisp And Chewy Thai Fried Chive Cakes (Kanom Gui Chai) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dark soy sauce; 1/4 cup sweet soy sauce; 1/4 cup dark brown sugar; 1 tablespoon rice vinegar; 1 tablespoon canola or vegetable oil, plus more for frying; 1/2 pound Chinese chives, cut into 1/2-inch dice; 2 teaspoons freshly minced garlic (about 2 medium cloves); 2 teaspoons kosher salt, divided; 1 cup rice flour; 1/4 cup glutinous rice flour; 1/4 cup tapioca flour; 1 cup water

Servings: persons

1/4 cup dark soy sauce
1/4 cup sweet soy sauce
1/4 cup dark brown sugar
1 tablespoon rice vinegar
1 tablespoon canola or vegetable oil, plus more for frying
1/2 pound Chinese chives, cut into 1/2-inch dice
2 teaspoons freshly minced garlic (about 2 medium cloves)
2 teaspoons kosher salt, divided
1 cup rice flour
1/4 cup glutinous rice flour
1/4 cup tapioca flour
1 cup water

1
In a small bowl, whisk together all ingredients. Set aside.
2
Heat 1 tablespoon oil in a wok or Dutch oven until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add chives and cook until crisp-tender, about 2 minutes. Remove from heat, season with 1 teaspoon salt, and set aside.
3
In a large bowl, whisk together rice flour, glutinous rice flour, tapioca flour, and remaining 1 teaspoon salt. Add water and whisk until smooth. Stir in chives and then transfer batter to a greased 8-inch round cake pan.
4
Fill a large pot with 1 inch of water and bring to a boil. Rest cake pan in steamer insert or on rack above the water level. Cover and steam until chive cake is cooked all the way through, about 30 minutes.
5
Let chive cake rest in pan until cool enough to handle. Flip cake out of pan and, using a knife, cut cake into 1-inch squares or triangles.
6
Fill a wok or Dutch oven with 1-inch oil and heat to 375u00b0F over high heat. Working in batches, add chive cakes and fry until browned and crisped all over, flipping occasionally for even cooking. Transfer chive cakes to a paper-towel lined plate and season with additional salt to taste. Serve immediately with dipping sauce.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup dark soy sauce, 1/4 cup sweet soy sauce, 1/4 cup dark brown sugar, 1 tablespoon rice vinegar, and more.

Yes, Crisp And Chewy Thai Fried Chive Cakes (Kanom Gui Chai) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp And Chewy Thai Fried Chive Cakes (Kanom Gui Chai) Recipe

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