This recipe was inspired by my frequent visits to our local Asian markets. After making this dish for many years, I perfected the recipe and it was submitted for a feature story in 2005 for Southern Breeze Magazine. A few weeks after submitting the recipe, the test kitchen chef phoned me. I was delighted to hear from her. She commented, “In reproducing the recipe, I found this to be one of the best-tasting dishes ever submitted for the magazine.” Of course I was thrilled!
Thai-Style Jasmine Rice Cakes
- 4
Ingredients:
1/3 cup canned coconut milk
½ teaspoon Chinese five-spice powder
1½ teaspoons fish sauce
2 teaspoons thinly sliced fresh ginger root
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon peanut or canola oil
1/3 cup chopped onion
½ cup uncooked jasmine rice
1 cup water
1 egg
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1½ teaspoons finely chopped garlic
½ cup chopped red pepper
1/3 teaspoon salt
1/3 teaspoon ground black pepper
¼ cup all-purpose flour
32 local fresh shrimp, peeled and deveined
2 teaspoons peanut or canola oil
Vegetable cooking spray
Duck sauce
Wasabi sauce
Instructions:
Place first 5 ingredients in a small saucepan over low heat. Simmer 15 minutes, stirring often. Remove from heat. Remove ginger with a slotted spoon and discard. Allow mixture to cool.
Place 1 tablespoon each sesame oil and peanut oil in a heavy saucepan over medium-high heat until hot. Add onion and cook, stirring constantly until onion is transparent. Add rice, stirring well. Add water and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes. Cover; cook 3 minutes, stirring occasionally.
Whisk egg in a large bowl and mix in cooled coconut milk mixture. Stir in mint, cilantro, garlic, green onion, red pepper, salt and black pepper. Add rice mixture, stirring until combined. Stir in flour, mixing well. Set aside. (Mixture may be refrigerated at this point for a few hours before cooking if desired.)
Thread shrimp onto skewers. Coat grill rack with cooking spray. Grill shrimp on rack over medium-hot coals, covered, 3 to 4 minutes on each side or until shrimp turn pink. Remove shrimp from skewers. Keep warm.
Heat 2 teaspoons peanut oil in a large heavy skillet over medium-high heat. Fill in a ¼-cup dry measuring cup with rice mixture just until it holds its shape. Carefully remove shaped rice mixture from cup and place in hot skillet. Press gently with back of a spatula until cake is about ½-inch thick. Repeat procedure with remaining rice mixture. Cook rice cakes 2 to 3 minutes on each side or until lightly browned. Remove from skillet.
To serve, place 2 cakes on individual serving plates. Top each serving with 8 grilled shrimp. Drizzle sauces on top.