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Steamed Rice Cakes with Prawns and Chillies

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Cuisine: South East Asian
Servings: 2 -3
Author: Annie


Rice cakes

  • 75 g Rice flour
  • 2.5 tsp Corn flour
  • a pinch of sea salt
  • 1/2 tablespoon sunflower oil
  • 6 fl oz of water

Prawns and chilli topping

  • 100 g Raw large rawns
  • 1 shallot
  • 1 garlic clove


  • 1.5 teaspoon fish sauce
  • 1 tablespoon honey
  • 2 tablespoon water
  • 1/2 red chilli deseeded and finely chopped


  • Make the batter first. Combine all the rice cakes ingredients in a bowl and mix well. Set aside.
  • Boil a little pan of hot water, emerge the prawns and cook for 3 minutes till they turn pink. Drain and dry on a piece of kitchen paper. Meanwhile, finely chop the shallot and garlic. Once the prawns are cool, bliz briefly in a food processor, you want chunks of prawns intact.
  • Heat a tablespoon of oil in a frying pan, fry the prawn, shallot and garlic for about 5 minutes or until fragrant.
  • Oil some ramekins or dipping bowls (I used 5), give the rice flour mixture a final stir before pouring into the bowls. Steam for 10 minutes or until set.
  • To make the dressing, combine all dressing ingredients in a small bowl.
  • When the rice cakes are cooked, top with 2 teaspoons of topping and a generous teaspoon of dressing.