On one of my trips to Bangkok I learned how to cook this delicious starter. A fried rice cake, therefore very crispy, topped with a filling that reminds a lot of satay sauce, but with shrimps and pork inside. The contrast between the crispness of the rice and the creaminess of this sweet and spicy sauce is really successful! To be tried urgently.
Recipe for 2 people:
-6 dry rice cakes
20g raw shrimp, peeled, chopped
15g of chopped pork loin
-115ml of coconut cream
-a root of coriander
half a clove of garlic
-7 white peppercorns
-25g of brown sugar
-one teaspoon of nuoc nam
-one tablespoon of tamarind pulp
-half a teaspoon of red curry paste
-35g unsalted roasted peanuts, coarsely ground
-a few coriander leaves
Start by crushing the peanuts.
Crush the pepper, coriander root and garlic in a mortar and pestle to a paste.
Add the shrimp/pork mixture, mix well and then add the sugar, nuoc nam and tamarind pulp.
Boil until the sauce thickens, then add the red curry paste.
In a wok or saucepan, heat oil.
When the oil is hot (you can see this by dipping a chopstick in the oil, when bubbles appear on the end of the chopstick, the oil is hot!)
Fry patties for one minute, or until golden brown.
Arrange the patties on a plate,
place on top of a dollop of sauce
then finish with a leaf of coriander and a thin slice of jalapeno pepper.