Deep-fried brown rice finger sticks with sambal-apple mayonnaise

Brown rice beehoon is not for everyone but when you turn it into delectable ‘fish fingers’ like these, even the kids will love you. Served it with a sambal flavoured dip and your guests might cajole you for the recipe after that.
By epicure
Published on Thursday, 25 Apr 2013
Cuisine
Asian
Type of Meal
Starters
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Brown rice beehoon is not for everyone but when you turn it into delectable ‘fish fingers’ like these, even the kids will love you. Served it with a sambal flavoured dip and your guests might cajole you for the recipe after that.

Serves 6-8 Prep time 20 minutes
Cook time 20 minutes

1 tbsp olive oil
10g dried shrimps, roughly chopped
10g Chinese mushrooms, soaked & roughly chopped
10g Chinese sausages, roughly chopped
10g kailan stems, roughly chopped
500ml seafood stock
300g brown rice stick beehoon

Cornstarch mixture
2 tbsp cornflour
100ml water
pinch salt & pepper
3 tbsp vegetable oil
2 tbsp mayonnaise

1 pot peanut oil for deep frying

For coating
100g flour
4 whole eggs
200g breadcrumbs

Dip
½ cup sambal
½ cup Japanese sweet mayonnaise
½ cup green apples, peeled and cubed

• Add olive oil to a heated wok and stir-fry the dried shrimps, Chinese mushrooms, Chinese sausages and kailan stems over medium fire till fragrant
• Add seafood stock and bring to boil until it bubbles
• Add brown rice stick beehoon and simmer over low heat until rice stick is al-dente, taking care to constantly stir to mix all the ingredients evenly.
• Turn off the fire and add cornstarch mixture.
• Scoop up the rice sticks and place them onto a baking tray. Let cool, then set the tray in the fridge for 2 hours to thicken the beehoon, till it hardens as a block.
• Remove rice stick block from tray. Slice into 8cm x 2cm pieces.
• Coat rice stick fingers with flour then eggs and lastly with breadcrumbs.
• Heat up the wok with 1 pot of peanut oil. When the oil is bubbling, slide the rick stick fingers into the wok, 4 pieces at a time. Deep-fry at 180°C or until they turn a nice golden brown colour.
• Mix the sambal, mayonnaise and apple cubes together as a dip. Serve rice stick fingers with the dip.