Crispy Coconut Rice Cakes with Shrimp

Instructions

1. 1In a medium bowl, combine the 2 cups Cooked Jasmine Rice, 1 cup Coconut Milk (full-fat), 2 tablespoons Tapioca Starch, 1 tablespoon Lime Juice, 1 tablespoon Fish Sauce (Red Boat brand), and 1 teaspoon Brown Sugar. Stir everything together until it is well mixed.
2. 2Place a 30.48 cm non-stick skillet over medium heat. Allow the skillet to heat for 1 minute.
3. 3Add the 2 tablespoons Coconut Oil to the heated skillet. Let it melt and coat the bottom of the pan, about 30 seconds.
4. 4Carefully spoon the rice mixture from the bowl into the skillet, creating 4 small, round cakes about 7.62 cm in diameter. Press down gently with the back of the spoon to flatten them slightly.
5. 5Cook the rice cakes for 4 to 5 minutes per side. They are ready to flip when the edges look golden brown and feel firm to the touch. Flip them and cook the other side for another 4 to 5 minutes, until both sides are golden brown and crispy.
6. 6While the rice cakes are cooking, place a separate small skillet over medium heat. Add the 2 cloves Garlic (minced), 1 teaspoon Ginger (minced), and 1/2 teaspoon Red Chili Flakes to the skillet. Cook for 30 seconds, stirring constantly, until fragrant.
7. 7Add the about 450 g Cooked Shrimp to the skillet with the garlic, ginger, and chili flakes. Cook for 2 to 3 minutes, stirring occasionally, until the shrimp are heated through and have turned opaque pink.
8. 8To serve, place two crispy rice cakes on each plate. Top each rice cake with a portion of the sautéed shrimp mixture. Garnish with the 2 tablespoons Cilantro (chopped) and serve immediately with the 4 wedges Lime wedges on the side.

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