Khao tang nah tang

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.

To find the rice cakes, go to the 13th district of Paris. I had a hard time finding them at Tang, but no problem at Paris Store! That’s it for the info! Here they are:

Start by crushing the peanuts.

Crush the pepper, coriander root and garlic in a mortar and pestle to a paste.

 Add this paste to the shrimps and to the pork and mix well.

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.