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Rice Cakes with Spicy Dipping Sauce
- Serves
Four to Six
- Difficulty
Medium
By Judy Bastyra and Becky Johnson
Published 2011
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 350
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.
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