Rice Cake with a Prawn and Coconut Dip

Name: Rice Cake with a Prawn and Coconut Dip
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 90 g/3½ oz cooked prawns (shrimp), peeled and deveined; 150 g/5 oz/scant 1 cup jasmine rice; 1 fresh red chilli, seeded and chopped; small bunch fresh coriander (cilantro), coarsely chopped; 15 ml/1 tbsp light soy sauce; 30 ml/2 tbsp roasted peanuts, coarsely chopped; 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; 15 ml/1 tbsp Thai fish sauce; 250 ml/8 fl oz/1 cup coconut milk; 400 ml/14 fl oz/1⅔ cups boiling water; 15 ml/1 tbsp tamarind juice, made by mixing tamarind pulp with warm water; 1 garlic clove, coarsely chopped

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

These wonderfully crunchy rice cakes take some time to prepare but are very easy to make. The dip is delicious and goes well with other dishes; try it with balls of sticky rice.

Ingredients

150 g/5 oz/scant 1 cup jasmine rice
400

Asia
Thailand
Fish course
Main course
Pescatarian
South East Asia

Method

Rinse the rice in a sieve under running cold water until the water runs clear, then place the rice in a large, heavy pan and pour over the measured boiling water. Stir, bring back to the boil, then reduce the heat and simmer, uncovered, for 15 minutes, by which time almost all the water should have been absorbed or evaporated.
Reduce the heat to the lowest poss