Prawn and green mango relish with rice cakes

Prawn and green mango relish with rice cakes

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

You’ll need to start preparing the rice cakes two days beforehand, but once you’ve made them they will keep indefinitely in an airtight container. Mounded with this relish, they are good accompanied by some slices of cucumber and a squeeze of lime.

Ingredients

Quantity Ingredient
200g glutinous rice
500ml canola oil, for deep frying

Dressing

Quantity Ingredient
2 garlic cloves, peeled
3 coriander roots, scraped and cleaned
3 cm piece fresh ginger, peeled and julienned
1 tablespoon Crisp-fried garlic or red Asian shallots, (use garlic variation)
1 tablespoon Crisp-fried garlic or red Asian shallots, (use shallots variation)
1 teaspoon fish sauce
1 tablespoon palm sugar, shaved
1 1/2 tablespoons Tamarind
1/2 teaspoon shrimp paste

Relish

Quantity Ingredient
1 tablespoon coconut oil
10 raw prawns, body shell removed, deveined, leaving the head and tail intact
sea salt, to taste
1 green mango, peeled, stoned and julienned
1 red asian shallot, sliced
1 long red chilli, julienned
2 tablespoons coriander leaves, shredded

Method

  1. To make the rice cakes, cover the glutinous rice in cold water and soak overnight. Drain, then spread the rice evenly to 5 mm thick in a bamboo steamer. Set the bamboo steamer in a wok or steamer over boiling water, cover and steam for 20 minutes. Remove the rice from the wok and allow to cool a little, until warm. Wet your fingers and lightly pick up small clumps of the rice with your fingertips, being careful not to compress or squash the rice grains together, and transfer each clump to a wire rack. Place on a baking tray in an oven set at a very low drying temperature of 80°C and dry overnight. The rice clumps must be fully dry, but the rice should still be white, with no colour.
  2. Heat the oil in a wok or large heavy-based saucepan over a medium–high heat to 160°C, or until a cube of bread dropped into the oil turns brown in 25–30 seconds. Drop 3–4 rice clumps into the oil, holding them under the oil if necessary with a Chinese spider (skimmer/spatula). Within 20–30 seconds, they will puff up like a ball of puffed rice. Remove immediately from the oil with the Chinese spider – you don’t want them to colour – and drain on paper towel. Store in an airtight container until ready to use.
  3. To make the dressing, pound the garlic, coriander roots and ginger in a mortar and pestle to a uniform paste. Add the crisp-fried shallots and crisp-fried garlic and pound to combine. Add the fish sauce, palm sugar and tamarind, and mix well with a spoon. Taste the seasoning so far – it should be sour, sweet and spicy from the ginger. Pound in the shrimp paste to combine – this will round the dressing off and give it depth. Set aside.
  4. To make the relish, heat the oil in a small frying pan over a medium–high heat. Stir-fry the prawns for 2 minutes, then season with salt and remove from the heat. Allow to cool a little.
  5. Put all the remaining relish ingredients in a mixing bowl with the prawns. Add the dressing and stir through to bind the fresh ingredients.
  6. Put the relish in a serving bowl and serve with the rice cakes, for people to spoon some relish onto individual rice cakes.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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