Pan - fried rice cakes with egg & spring onions

Method

1. Mix the dipping sauce ingredients together in a mixing bowl. Set aside.
2. Line a 22 x 30 x 3.5 cm baking tray with plastic wrap.
3. Meanwhile, combine the rice flour, wheat starch, a pinch of sea salt and 250 ml water in a small saucepan. Place over a medium heat, stirring with a whisk to form a smooth batter. As the mixture thickens, begin stirring vigorously with a wooden spoon. When the mixture has reached a smooth, gluey consistency, remove it from the heat and transfer it to the prepared baking tray. Using a spatula, smooth the mixture out into an even layer about 1 cm thick. Cover the tray well with plastic wrap.
4. Half-fill a large steamer with water and bring to a rapid boil over a high heat. Set the bowl in the steamer, then cover and steam for 15 minutes. Remove from the steamer and leave to cool.
5. Once cool, remove the top layer of plastic wrap from the rice cake. Turn the tray over, inverting the rice cake onto a chopping board. Tap the bottom of the tray and lift it off the rice cake. Remove the remaining plastic wrap and, using a sharp knife, cut the rice cake into 2-cm squares. Set aside.
6. Heat the vegetable oil in a large frying pan over a high heat. Add the rice cakes and cook for 3 minutes, or until golden brown and crisp underneath. Reduce the heat to medium, drizzle the cakes with kecap manis, then turn the cakes over and cook for a further 3 minutes.
7. Meanwhile, beat the egg together with ½ teaspoon each of salt and pepper in a bowl, then stir in the spring onion, reserving 1 tablespoon to finish the dish.
8. Once the cakes are browned and crisp all over, pour in the egg mixture. Leave it for about 15 seconds to set, then use a spatula to turn the cakes and coat them in the egg. Add the remaining spring onion, then transfer the coated rice cakes to a serving platter and top with the crushed peanuts. Serve hot with the dipping sauce.