Crayfish and coconut rice cake with hot chillies

From Cookipedia

] This is another variation on one of my most favourite spicy recipes. Crayfish work exceptionally well in this recipe as they don't seem to dry out in the high heat.

The other roti recipes in the see also section were prepared in a frying pan. This time I used a large grill tray, a far better method. It allows the rice to just crisp up a little, leaving very little stodgy rice.

Please be very careful if storing cooked rice. Refrigerate the moment it has cooled and use within 1 day

Crayfish and coconut rice cake with hot chillies
Served with lime juice and fresh basil
Servings:Serves 4
Calories per serving:225
Ready in:1 hour 10 minutes
Prep. time:25 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:9th July 2017

Best recipe review

So spicy! 🌢🌢🌢


Another of my favourite dishes, ever. πŸ›

Jerry, aka Chef)


Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


don't grind the spices, leave them whole

to serve

An easier way to prepare the grated coconut - [ Action coconut scraper with vacuum suction base - Β£8.98 Amazon UK

Mise en place

Preheat your oven to 220Β° C (425Β° F - gas 7), [fan oven 200Β° C & reduce cooking time by 10 mins per hour]

Place a lightly oiled baking tray in the top third of the oven


  1. Quickly wash and drain the rice but don't rinse it as you normally would, this dish is best with rice of a starchy consistency.
  2. Cook in boiling water until it just has a little bite left. About 7 to 11 minutes.
  3. Rinse the cooked rice in cold water until it is cold. Drain well.
  4. Add the rice and the turmeric powder to a food processor with a metal blade and blend to a thick creamy purΓ©e - adding a little milk if required to make it thinner. Remember, the texture is not going to change much whilst being cooked and will remain at roughly the same consistency as it was when first mixed.
  5. Heat the ghee in a frying pan or wok and stir-fry all of the whole spices for half a minute, then add the ginger and garlic and allow them to cook for a minute or so.
  6. Add the onion and reduce the heat a little and let them cook until translucent; about 5 minutes.
  7. Add a little more oil or ghee if the mixture looks dry.
  8. Add the whole crayfish tails, coconut and chillies to the onions, mix well and immediately remove from the heat.
  9. Add all of the ingredients, apart from the tomatoes, fresh basil and lime juice to a large bowl and mix very well.
  10. Carefully spread the mixture over the hot baking tray
  11. Bake for 25 to 35 minutes, adding the tomatoes about half way through and stirring well every 10 minutes.
  12. The nicest results are when the rice just crisps and gets a nice chewy, toasted flavour. Be careful though - it spoils if it burns!
  13. Sprinkle with lime juice and fresh basil leaves and serve immediately.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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