Rice Cakes with Pork, Prawns and Coconut Cream Relish

Name: Rice Cakes with Pork, Prawns and Coconut Cream Relish (Kao Tang Nan Tang)
Cuisine: Thailand
Ingredients: 300 g (2 cups) freshly cooked rice; 1 L (4 cups/1¾ pt) safflower oil for deep-frying; 5 large dried red chillies; 4 cloves garlic, chopped; 3 coriander (cilantro) roots; 10 white peppercorns, ground; 1 teaspoon salt; 250 mL (1 cup/8 fl oz) coconut cream; All of the chilli paste; 45 mL (3 tablespoons) fish sauce; 3 tablespoons palm sugar; 100 g (4 oz) pork, minced (ground); 100 g (4 oz) prawns (shrimp), minced (ground); 100 g (4 oz) prawns (shrimp), minced (ground); 250 mL (1 cup/8 fl oz) coconut milk; 2 tablespoons chilli jam; 3 red shallots, finely sliced lengthways; 2 tablespoons peanuts, roasted and coarsely ground; 2 tablespoons coriander (cilantro) leaves

Kao Tang Nan Tang

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

RICE CAKES ARE a classic Thai appetiser. They are easy to make and can be kept almost indefinitely prior to garnishing. Chilli jam with some cooked prawns may be used to garnish the cakes instead.

Ingredients

300 g (2 cups) freshly cooked rice
1 L (4

Asia
Thailand
Starter
Gluten-free
South East Asia

Method

Firmly press the rice onto a flat metal tray 35 x 25 cm (14 x 10 in). Dry out in a very low oven overnight. When the rice is dry and hard, remove from the tray and store in an airtight container.

To serve, break the rice cakes into bite-sized pieces, then quickly deep-fry them in hot oil for about 1 minute or until they puff, avoid colouring. Turn the cakes over, then remove and drain.