Crisp Rice Cakes with Spiced Minced Duck

Preparation info
  • for


    as a first course
    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

As an appetizer eaten with the fingers, crisp rice cakes are now to be found on the menus of modern Thai and Cambodian restaurants that serve eclectic or fusion food. Another important ingredient here is roasted rice which has been ground to a coarse powder. To make it, simply heat uncooked rice in a dry frying pan, stirring it continuously with a wooden spoon for about 4 minutes, so that every grain is nicely browned. It can be ground by hand in a mortar, or in a blender or a coffee-grinde