• Rice cakes

  • 1 -2 tablespoons red curry paste

  • about 100 g cooked jasmine rice - room temperature to just warm

  • a dash of fish sauce

  • a good pinch of sugar - optional

  • 1 egg, whisked

  • oil for deep-frying

  • 2 tablespoons stock

  • pinch of salt

  • 100 g minced fatty pork – ideally a rather coarse hand mince

  • 2 tablespoons lime juice

  • 1–2 tablespoons fish sauce

  • large pinch of roasted chilli powder

  • 3 red shallots, sliced

  • handful of mixed mint and coriander leaves

  • 1 tablespoon shredded long leaf coriander - pak chii farang – optional

  • 1 tablespoon deep-fried dried bird’s eye chillies or 1 large dried red chilli

  • 1 tablespoon coarsely ground deep-fried peanuts

  • 1 small cucumber, sliced


  • 1.

    Mix curry paste and rice together, season with fish sauce and sugar. Form into small dumplings, roughly 2 cm in diameter. Dip lightly in the egg and deep-fry over a medium low heat until golden and the outer grains of rice are a little crunchy. Do not over season as the taste concentrates in flavour as it deep fried; it is then combined with a highly seasoned dressing.

  • 2.

    Heat stock with salt and add minced pork, stirring to prevent it clumping. When cooked – about a minute or so – season with lime juice and fish sauce. Add chilli powder, shallots, mint,

  • 3.

    Coriander, pak chii farang and peanuts.

  • 4.

    Break open the rice dumplings and arrange on a plate. Cover with the savoury mince and serve sprinkled with chillies and peanuts.

  • 5.

    Accompany with a plate of cucumber slices.

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