Recipe: Jasmine Rice Cakes With Sauteed Shrimp and Coconut Banana Sauce [edit]

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Tags: Fruit, Nuts, Seafood, Tropical

Yield: 4 servings

1	cup jasmine rice, cooked in 2 cups water
½	yellow pepper, finely, sliced
½	small zucchini, finely, diced
1	tablespoon ginger, finely, grated
¼	cup chopped coriander
¼	cup vegetable oil, for frying cakes
16	lrg shrimp, tail on, peeled, and, deveined
1	tablespoon butter
1	onion, chopped
1	Thai chili, finely, minced
2	teaspoons coarsely grated ginger
1	tablespoon freshly chopped coriander
	grated zest of half a lime
½	cup white wine
	salt, to taste
	pepper, to taste
	Coconut Banana Sauce
1	teaspoon butter
1	lrg ripe banana, sliced
½	cup coconut milk
1	juice of one lime

Step 1	Cook rice in a small pot in 2 cups cold water. Bring to a boil, reduce to low, cover and simmer 12 minutes. Remove from heat and let stand 5 minutes. Transfer to a shallow pan and stir to cool. Season with cracked black pepper and add the finely diced zucchini and yellow pepper. Set aside until completely cool.
Step 2	While rice is cooking chop all ingredients for shrimp.
Step 3	Heat the butter in a large skillet and toss the onion, ginger and Thai chili over high heat. Onion should be soft, about 3-4 minutes. Add the shrimp and saute for one minute, or until shrimp is just opaque. Add lime zest and juice, white wine and coriander and adjust seasoning. Remove from heat immediately and set aside.
Step 4	Prepare sauce.
Step 5	Lastly, form rice into 8 round cakes using a little oil on your hands to prevent rice from sticking. Combine the chopped corinader and grated ginger. Dip the rice cakes in this mixture coating liberally. Heat oil on high and fry cakes for about 2 minutes per side, or until just golden.
Step 6	Reheat shrimp mixture when rice cakes are fried. Serve 2 rice cakes per plate. Arrange 4 shrimp over rice cakes and drizzle with sauce. Spoon a little banana cream on the side.
Step 7	Coconut Banana Sauce:In a small saucepan, brown butter and add the banana, coconut milk and lime juice. Cook over moderate heat for about 3-5 minutes or until very thick and creamy. Stir with a fork, mashing the banana. Remove from heat and set aside.