Thai-Style Rice Crackers with Persimmon Sambal

1. 1

   Spread the hot leftover rice in a thin layer on a sheet pan and place in a 200 degree F oven overnight or until dry and crispy.

2. 2

   Let the rice continue to dry at room temperature for another day for best results.

3. 3

   Break the rice into large chunks and deep fry at 375 degrees F until they puff up and float, approximately 1 minute.

4. 4

   Drain on paper towels and set aside.

5. 5

   Grate the persimmons on the large hole of a cheese grater, add the remaining ingredients, and adjust seasoning.

6. 6

   Let sit for 5 minutes before serving to let flavors blend.

7. 7

   Serve the rice crackers with the dip.

8. 8

   Best if eaten within 4 hours.

9. 9

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

10. 10

    The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.