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1 clove garlic, crushed
1 piece fresh ginger, 12mm long, peeled
and finely chopped
1/4 tsp turmeric
1 tsp sugar
1/2 tsp salt
1 tsp chili sauce
2 tsp fish or soy sauce
2 tbsp chopped coriander leaves
juice of 1/2 lime
115g long grain rice, cooked raw peanuts,
chopped
150ml vegetable oil, for deep frying
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Method :
Pound
together the garlic, ginger and turmeric using a pestle and mortar. Add
the sugar, salt, chili and fish or sauce sauce, coriander and lime
juice. Add 85g of the cooked rice and pound until smooth and sticky.
Stir in the remainder of the rice. Wet your hands and shape into thumb
size balls. Roll the balls in chopped peanuts to coat evenly. Set aside
until ready to cook and serve. Heat the vegetable oil in a deep frying
pan. Prepare a tray lined with kitchen paper to drain the rice cakes.
Deep fry 3 cakes at a time until crisp and golden, remove with a slotted
spoon then drain on kitchen paper.
Serve these
spicy rice cakes with a crisp green salad and a dipping sauce such as
Hot Tomato Sambal.
Makes 16
pieces
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