Rice Cake with a Prawn and Coconut Dip

Preparation info
  • Serves

    Four to Six

    • Difficulty


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.


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


  1. 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.
  2. Reduce the heat to the lowest poss