Name: Crisp Rice Cakes with Spiced Minced Duck
Yield: for 6-8 as a first course
Cuisine: Asia
Ingredients: 2 tbsp fish sauce; 2 kaffir lime leaves, thinly sliced; 3 tbsp lemon juice; 4 tablespoons chicken stock; 3–4 cups freshly cooked Thai fragrant rice; 2 tbsp groundnut oil, plus more for deep-frying; 6 skinless duck breast fillets, minced; 6-cm/2½-in piece of lemon grass stalk, soft inner part only, finely chopped; 4 tbsp raw Thai fragrant rice; 2–4 small chillies, chopped; 3 shallots, finely chopped; 12–24 coriander leaves, for garnish; 2 tbsp finely chopped spring onions; salt

Preparation info

for
6-8
as a first course

Difficulty
Medium

Appears in

New Wave Asian

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