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Spicy Peanut Rice Cakes Recipe
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Category : rice | Style : deep-fry | serves : 10 - 12 |
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Serve
these spicy, Indonesian rice cakes with a crisp green salad and a dipping sauce
that is even spicier, and you'll have your guests coming back for more.
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Ingredients |
| 120 g |
Long-grain rice, cooked |
| 75 g |
Raw peanuts, chopped |
| 1 clove |
Garlic, crushed |
| 1 cm |
Fresh root ginger, finely chopped |
| 2 tbsp |
Fresh coriander, chopped |
| 2 tbsp |
Fish sauce, or soy sauce |
| 1 tsp |
Chili sauce |
| 1 tsp |
Sugar |
| 1/2 tsp |
Salt |
| 1/4 tsp |
Ground turmeric |
| - |
Juice of half a lime |
| - |
Vegetable oil for deep-frying |
Method :
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Pound the garlic, ginger and and turmeric in a
mortar with a pestle, then add the salt, sugar, fish sauce, chili sauce, coriander and lime
juice.
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Add half the portion of the cooked rice and
pound until smooth and sticky, then stir the mixture into the remaining rice and mix well.
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With wet hands, shape approx. 10 - 12 rice
balls.
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Spread the chopped peanuts out on a plate and
roll the balls in them to coat evenly and set aside.
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Heat sufficient oil in a wok for deep-frying.
When oil starts to bubble, gently lower a few of the rice balls at a time and deep-fry until
golden brown.
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Remove and drain on a kitchen paper and serve
immediately.
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