Crispy Rice Cakes with Soy-Balsamic Reduction Recipe soypower

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   1.

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   Heat a saute pan on medium high and add 1/4 inch of vegetable oil.

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   When oil is hot and shimmering, lower heat to medium and add rice cake pieces in one layer.

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   You may need to do this in several batches.

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   2.

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   Roll the rice cakes as each side becomes golden.

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   They will start to inflate and you will need to remove them before they burst.

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   Set aside on paper towels or rack to drain.

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   3.

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    Heat a small saucepan and add sesame oil.

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    Saute scallions and garlic until fragrant.

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    Add balsamic, soy sauce and honey.

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    Simmer and reduce until thick and syrupy.

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    Cool and then put in a squeeze bottle.

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    Saute the chopped shallots and sprinkle with a little salt.

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    Remove from heat.

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    Blanch julienned carrots in salted water and drain.

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    In a bowl, toss rice cakes, shallots, carrots, and jalepenos.

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    Serve on a bed of shredded cabbage and finish by drizzling the reduction all over and top with sesame seeds and cilantro leaves.

* Per serving · 4 servings · Values may vary.