Spicy Mango Sticky Rice Fritters with Coconut Chili Dip
These innovative fritters take the beloved Thai dessert, mango sticky rice, and transform it into a delightfully crispy, salty, and spicy appetizer or dessert. Warm, tender rice infused with sweet mango and a hint of chili is coated in a crunchy shell and served with a creamy, zesty coconut dip.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
Rinse glutinous rice under cold water until the water runs clear. Cook rice with 1 cup of water in a saucepan until tender, about 15-20 minutes.
~20 min - 2
While rice is cooking, gently heat coconut milk, sugar, and 0.5 teaspoon salt in a separate saucepan until sugar dissolves. Do not boil.
~5 min - 3
Once rice is cooked, drain any excess water. Stir in the warm coconut milk mixture until well combined. Let it sit for 10 minutes to absorb the liquid.
~10 min - 4
Peel and dice the ripe mango into small cubes. Gently fold the mango cubes and 0.5 teaspoon chili flakes into the sticky rice mixture.
~5 min - 5
In a small bowl, whisk together all-purpose flour, cornstarch, and the egg to form a batter. Season with a pinch of salt.
~2 min - 6
Heat vegetable oil in a non-stick frying pan over medium-high heat. Once hot (around 350°F or 175°C), scoop portions of the sticky rice mixture using a tablespoon, dip them into the flour batter, and carefully place them into the hot oil.
~10 min - 7
Fry the fritters for 3-4 minutes per side, until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
~8 min - 8
For the dip: finely mince the bird's eye chili and cilantro. In a small bowl, whisk together 1 tablespoon of lime juice, 2 tablespoons of coconut milk (reserved from the rice mixture or extra), minced chili, and cilantro. Season with a pinch of salt and a tiny pinch of sugar.
~3 min - 9
Serve the warm fritters immediately with the coconut chili dip.
Tips
- Ensure the vegetable oil is hot enough before frying; this helps create a crispy exterior and prevents the fritters from absorbing too much oil.
- For a stronger umami flavor, you can add a tiny pinch of shrimp paste to the sticky rice mixture before adding the mango.
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