John's Carrot Pave

John is the Founder of StickerGiant












Carrots to prepare

500 g carrots

½ tablespoon sea salt

Note: 500 g of fresh carrot yields 280 g after squeezing off the liquid

Yields one square pan (4x4)

Carrot Pave

280 g massaged carrot

½ cup rice flour

1 tablespoon tapioca starch

½ teaspoon crushed black pepper

160 ml water

1 stalk green onion, sliced

15 g garlic chives, sliced

2 pc. Nori seaweed, thinly sliced

½ teaspoon sesame oil

1 teaspoon sea salt

1 whole piece Nori seaweed


Carrot prep: Peel and cut the carrot into half.

Grate the carrot into strips using the box grater.

Massage the grated carrot strips with salt until it is soft.

Let it stand for about 5 minutes, place the soften carrot in a nut filter bag and squeeze dry to remove excess water.

Prepare a pot for steaming.

Prepare a square pan with parchment paper.

Combine rice flour, tapioca flour, and pepper together in a mixing bowl and add to the carrot, follow with water, still till combined.

Add the oil, green onion, chives, nori seaweed & salt, toss well.

Pour the mixture into the pan (with paper) press firmly.

Steam it for 25 mins, cover the lid with a towel to prevent vapor from dripping into the pave

 Check with a skewer, once cooked, remove the pace from the pan and cool it on the rack.

Cut into desired shape, cut the nori sheet the same size as the top of the carrot pave to resemble “salmon skin.”

Heat up on a non-stick pan to medium heat, add oil and sear the carrot pave til golden brown on top & base.

Reserve for serving.



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