1/2 inch piece fresh root ginger, peeled
and finely chopped
1/4 tsp ground turmeric
1 tsp sugar
1/2 tsp salt
1 tsp chili sauce
2 tsp fish or soy sauce
2 tbsp chopped fresh coriander juice of
1/2 lime
1/2 cup dry weight long grain rice, cooked
peanuts, chopped
2/3 cup vegetable oil, for deep-frying
coriander sprigs, to garnish
Method :
In a food processor, process the garlic,
ginger and turmeric. Add the sugar, salt, chili and fish or soy sauce,
coriander and lime juice. Add 3/4 of the cooked rice and process until
smooth and sticky. Transfer to a mixing bowl and 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. Then 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 three
cakes at a time until crisp and golden, remove with a slotted spoon,
then drain on the kitchen paper before serving hot.
