Crispy Rice Pancake with Spicy Seafood Sauce

Ingredients

In this Singaporean adaptation of Ciaffignone, we replace the traditional Italian toppings with a spicy seafood sauce. The original dish is typically served with sweet or savory toppings, while our version embraces the bold and fiery flavors of Singaporean cuisine. This adaptation adds a unique twist to the dish, infusing it with the vibrant and diverse culinary traditions of Singapore. We alse have the original recipe for Ciaffignone, so you can check it out.

• 2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) all-purpose flour 1 cup (150g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 cup (200g) mixed seafood (shrimp, squid, mussels) 1 cup (200g) mixed seafood (shrimp, squid, mussels)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cooked rice, water, flour, baking powder, salt, and black pepper. Mix well until a thick batter forms.
2. 2.
   Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat. Pour a ladleful of the rice batter into the pan and spread it evenly to form a pancake. Cook for 3-4 minutes on each side until golden and crispy. Repeat with the remaining batter.
3. 3.
   In a separate pan, heat the remaining vegetable oil over medium heat. Add the chopped onion, minced garlic, and red chili. Sauté until the onion becomes translucent.
4. 4.
   Add the curry powder to the pan and cook for an additional minute to release its flavors.
5. 5.
   Stir in the mixed seafood and cook until they are cooked through.
6. 6.
   Pour in the coconut milk, soy sauce, fish sauce, and lime juice. Simmer for 5 minutes until the sauce thickens slightly.
7. 7.
   To serve, place a rice pancake on a plate and spoon the spicy seafood sauce over it. Garnish with fresh cilantro.

Treat your ingredients with care...

• Rice — Use cooked rice that has been cooled down to room temperature. This helps in achieving a crispy texture for the pancakes.
• Seafood — Ensure the seafood is fresh and properly cleaned before cooking to enhance the flavor of the dish.
• Curry powder — Adjust the amount of curry powder according to your spice preference. Add more for a bolder flavor or reduce for a milder taste.
• Lime juice — Squeeze fresh lime juice for the best flavor. Adjust the amount according to your taste preference.

Tips & Tricks

• For extra crispiness, refrigerate the rice pancakes for 30 minutes before frying.
• Customize the level of spiciness by adjusting the amount of red chili in the sauce.
• Serve the dish with a side of pickled vegetables to add a refreshing contrast to the spicy seafood sauce.
• Substitute the mixed seafood with your favorite seafood options such as crab or clams.
• Drizzle some sriracha sauce over the dish for an additional kick of heat.

Serving advice

Serve the crispy rice pancakes with spicy seafood sauce as a main course. Accompany it with a side of steamed jasmine rice and a fresh cucumber salad to balance the flavors.

Presentation advice

Arrange the rice pancakes on a platter and generously spoon the spicy seafood sauce over them. Garnish with fresh cilantro leaves for a pop of color. Serve with a lime wedge on the side for an extra tangy touch.