1 garlic clove, crushed
1 cm (1/2 in) piece fresh root ginger, peeled and 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 or soy sauce
30 ml (2 tbsp) chopped fresh coriander
juice of 1/2 lime
115 g (4 oz) generous 1/2 cup dry weight long grain rice, cooked
peanuts, chopped
150 ml (1/4 pint) 2/3 cup vegetable oil, for deep-frying
coriander sprigs, to garnish
1 cm (1/2 in) piece fresh root ginger, peeled and 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 or soy sauce
30 ml (2 tbsp) chopped fresh coriander
juice of 1/2 lime
115 g (4 oz) generous 1/2 cup dry weight long grain rice, cooked
peanuts, chopped
150 ml (1/4 pint) 2/3 cup vegetable oil, for deep-frying
coriander sprigs, to garnish
method
1. In a food processor, process the garlic, ginger and turmeric. Add the sugar, salt, chilli and fish or soy sauce, coriander and lime juice.
2. Add three-quarters of the cooked rice and process until smooth and sticky. Transfer to a mixing bowl and
stir in the remainder of the rice. Wet your hands and shape into thumb-size balls.
3. Roll the balls in chopped peanuts to coat evenly. Then set aside until ready to cook and serve.
4. Heat the vegetable oil in a deep frying pan. Prepare a tray lined with kitchen paper to drain the rice cakes. Deep-fry three cakes at a time until crisp and golden, remove with a slotted spoon, then drain on the kitchen paper before serving hot.
2. Add three-quarters of the cooked rice and process until smooth and sticky. Transfer to a mixing bowl and
stir in the remainder of the rice. Wet your hands and shape into thumb-size balls.
3. Roll the balls in chopped peanuts to coat evenly. Then set aside until ready to cook and serve.
4. Heat the vegetable oil in a deep frying pan. Prepare a tray lined with kitchen paper to drain the rice cakes. Deep-fry three cakes at a time until crisp and golden, remove with a slotted spoon, then drain on the kitchen paper before serving hot.
serving amount
makes 16 cakes
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