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Spicy Peanut Rice Cakes

Serve these spicy, Indonesian rice cakes with a crisp green salad and dipping sauce, such as Hot Fomato Sambal.

ingredients

makes 16
1 garlic clove, crushed
1 cm (1/2 in) fresh root ginger, finely chopped
1.5 ml (1/4 tsp) ground turmeric
5 ml (1 tsp) sugar
2.5 ml (1/2 tsp) salt
5 ml (1 tsp) chilli sauce
10 ml (2 tsp) fish sauce or soy sauce
30 ml (2 tbsp) chopped fresh coriander
juice of 1/2 lime
115 g (4 oz) generous 1/2 cup long-grain rice, cooked
75 g (3 oz) 3/4 cup raw peanuts, chopped
vegetable oil, for deep-frying

method

1. Pound together the garlic, ginger 1 and turmeric in a mortar with a pestle or in a food processor. Add the sugar, salt, chilli sauce, fish or soy sauce, coriander and lime juice.

2. Add 75 g (3 oz) of the cooked rice and pound until smooth and sticky, Stir the mixture into the remaining rice and mix well. With wet hands, shape 16 thumb-sized balls.

3. Spread the chopped peanuts out on a plate and roll the balls in them to coat evenly. Set aside.

4. Heat the oil in a preheated wok or deep frying pan. Deep-fry the rice cakes, three at a time, until crisp and golden. Remove and drain on kitchen paper. Serve immediately.

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