Myanmar-Style Fried Rice Cakes with Shrimp Paste Dip

Crisp rice cakes served with a pungent shrimp paste dip, a beloved Burmese street food snack.

Cuisine: Asian

Category: Seafood

Prep: 30 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 1 cup rice flour
• 1 cup water
• 1/2 teaspoon salt
• 1 cup, for frying vegetable oil
• 1 tablespoon shrimp paste
• 2 cloves, minced garlic
• 1 tablespoon lime juice
• 1 teaspoon fish sauce
• 1/2 teaspoon sugar
• 2 tablespoons, chopped fresh cilantro
• 2, thinly sliced green onions

Instructions

1. Step 1: In a medium saucepan, combine rice flour (1 cup), water (1 cup), and salt (1/2 teaspoon). Bring to a boil over medium heat, stirring constantly until mixture thickens and pulls away from sides, about 5 minutes. Remove from heat and let cool slightly.
2. Step 2: On a floured surface, roll dough into a 1/4-inch thick rectangle. Cut into 1-inch squares.
3. Step 3: Heat vegetable oil (1 cup) in a deep skillet to 350°F. Fry rice cakes in batches for 2-3 minutes per side until golden and puffed. Drain on paper towels.
4. Step 4: For dip: In a small bowl, mix shrimp paste (1 tablespoon), minced garlic (2 cloves), lime juice (1 tablespoon), fish sauce (1 teaspoon), and sugar (1/2 teaspoon) until smooth. Add a splash of water to thin if needed.
5. Step 5: Serve fried rice cakes with shrimp paste dip, garnished with chopped cilantro (2 tablespoons) and green onions (2, thinly sliced).