Rice Cakes with Spicy Dipping Sauce

Name: Rice Cakes with Spicy Dipping Sauce
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: 175 g/6 oz/1 cup Thai jasmine rice; 2.5 ml/½ tsp salt; 115 g/4 oz cherry tomatoes, chopped; 30 ml/2 tbsp tamarind juice (tamarind paste mixed with warm water); 4 coriander (cilantro) roots; 2 garlic cloves, chopped; 2 spring onions (scallions), chopped; 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 15 ml/1 tbsp Thai fish sauce; 10 white peppercorns; 2 shallots, chopped; 350 ml/12 fl oz/1½ cups water; oil, for deep-frying and greasing; 6-8 dried chillies; 115 g/4 oz minced (ground) pork; 5 ml/1 tsp shrimp paste; 250 ml/8 fl oz/1 cup coconut milk; 30 ml/2 tbsp coarsely chopped roasted peanuts

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

A Classic Thai appetizer, these rice cakes are easy to make and will keep almost in definitely in an airtight container. Start making them at least a day before you plan to serve them, as the rice needs to dry out overnight.

Ingredients

175 g/6 oz/1 cup Thai jasmine rice
350

Asia
Thailand
Starter
South East Asia
Gluten-free

Method

Make the sauce. Snap off the stems of the chillies, shake out the seeds and soak the chillies in warm water for 20 minutes. Drain and put in a mortar. Sprinkle over the salt and crush. Add the shallots, garlic, coriander and peppercorns. Pound to a coarse paste.