Thai Lemongrass Coconut Rice Cakes with Jade Shrimp

By • April 7, 2012 • 4 Comments

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Author Notes: This is my riff on a recipe from the sorely missed chef Stan Frankenthaler and his very unique Salamander .While Stan no longer has a restaurant, past exposure to his culinary genius continues to inform and light my culinary path.LE BEC FIN

Makes about 16 3" cakes for side dish; or 55 hors d'oeuvre size cakes

Cooking the Rice and Shrimp

  • 2 tablespoons canola oil
  • 2 tablespoons Ginger, peeled and minced
  • 2 Jalapeno Peppers, seeded and minced(optional)
  • 2 tablespoons stalks Lemongrass, bottom 6" tender ends of stalks, very thinly sliced, then chopped
  • 4 Spring onions or scallions sliced very thin and chopped
  • 1 ½ C Risotto rice or Sweet glutinous rice
  • 3 cups Coconut Milk (Thai brand Chaokoh* preferred)
  • 1 teaspoon Kikkoman Soy Sauce to taste
  • 1 1/4 cups water
  • 2 tablespoons canola oil
  • 1 teaspoon minced peeled ginger
  • 16-35 (about 1/2 -1 pound) Gulf shrimp "26-30 " (per pound)size, peeled and deveined, quickly stirfied in hot canola oil with ginger
  1. In hot oil, saute the lemongrass, ginger, chiles, and spring onions 4-6 minutes over medium high heat til cooked through but not browned. Add rice and saute 3-4 minutes to toast. Add the coconut milk , salt and soy sauce, cover and bring to a boil.Turn to simmer for 15 minutes or until tender. Cooked rice mixture should be sticky and moist. Adjust seasonings.
  2. For 3" cakes, add 16 cooled and chopped shrimp to rice mixture. For 1 1/2 " cakes, slice 30 shrimp in half along the spine and reserve.
  3. Spread out rice mixture evenly to 3/4" thick in any baking pan sprayed with non stick spray. Set aside to cool and firm up. Cut out with a 3" cutter for dinner side-dish cakes. Gather the scraps together and pat down to an even 3/4" layer. ( If this doesn't set up firmly like before, you may need to chill it a brief time before cutting again.) Sear in hot oil on both sides til hot inside and crisped on the edges. Dab with Jade Sauce or serve sauce on the side.
  4. For Hors d'oeuvre, cut out mixture with a 1 1/2" cutter.Gather the scraps together and pat down to an even 3/4" layer and follw above. Sear briefly in hot oil, on both sides, til hot and edges are browned. Top with a piece of shrimp, cut side down, and a dab of Jade Sauce.
  5. *Note- Even if you have to make a special trip for it, Chaokoh is really worth seeking out. It has a lovely creamy clean flavor and texture and doesn't have hardening/separation issues like the Goya and other brands.It is a very popular brand in my area. It is very thick and may look like whipped cream when you open the can.
  6. Note: The rice can be cooked ahead several days but it will get hard. If so, cut the cakes and put them in a microwave safe dish in one layer,sprinkle with some water, cover and heat on medium high for 45 seconds. Test and heat further if still cold and hard. Or place the cakes in a single layer in a baking pan , sprinkle with water, cover and reheat in a 350 degree F oven for 5-10 minutes until room temperature.
  7. Note: If you want a more intense shrimp flavor, you could substitute some of the coconut milk with shrimp stock made from the shells.

Jade Sauce (this recipe is from the well missed Five Spice Cafe in Burlington VT.)

  • 2/3 cup Parsley and Stems Cleaned , dried well
  • 1/8 cup Red Wine Vinegar
  • 1 1/3 tablespoons Dijon Mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon minced garlic
  • 1/2 tablespoon Ground Toasted Cumin Seeds
  • 1/2 teaspoon Dry Mustard Powder
  • 1 large egg
  • 1/2-1 lime's juice
  • 1 teaspoon light soy sauce
  • 1 1/3 tablespoons Japanese sesame oil (Maruhon preferred)
  • 1 cup canola oil
  1. Mince the parsley in processor. Add vinegar through soy sauce. Drizzle in Oils until combined. Adjust seasonings and Salt and Pepper. Best if flavors are left to meld for a day in the refrigerator.
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Comments (4) Questions (0)


almost 3 years ago BoulderGalinTokyo

Love Thai spices, and now it looks like my son has a Thai girlfriend-- guess I better study about them a little more. So if all I can get is bottled lemon grass? should I double the amount or half it? Thank you.


almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

These sound heavenly, love Thai flavors. I just made an angel food cake infused with lemongrass and thai basil.


almost 3 years ago LE BEC FIN

how COOOOL! love that idea. Somewhat related- Jeremiah Tower once said that the only reason he thought of pairing pears and basil was that he was peeling pears one day and he had just handled basil, and he loved the taste on his fingers! i'm not an angel food cake fan (i tend to love heavy and dense!) but i would love to see that flavor combo in a creme brulee! thx so much for the inspiration!


almost 3 years ago LE BEC FIN

yay! i finally got photos up!