Naomi Duguid (https://food52.com/users/88483-naomi-duguid) is weighing in from Azerbaijan!
She says: "I agree that rice flour is NOT a substitute, and that rice powder is very easy to make: just dry toast the rice in a hot skillet until it starts to change color, then grind it to a coarse powder (using say a coffee grinder or a food processor). And shrimp paste can be mail ordered and keeps well in the frig, so the only reason for making a substitution is if someone is allergic to shrimp. In that case use mashed anchovies, and cook them a little before adding them. It's not an exact substitution but should be close.
Wow, I feel totally prepared now with your additional suggestions. Recreating a vacation experience for a client who can't describe her soup in Burma. Mohingar it is! Thx so much Food52!
The ground rice powder is often toasted rice that has been ground, so I don't think rice flour can be used. It's easy to make at home: toast uncooked rice (any white rice will work) in a dry pan or skillet (no oil) until it turns golden in color, then pound in a mortar or grind in a coffee/spice grinder. The rice powder provides a nutty toasty flavor and a light gritty texture. You can probably leave it out. I've seen recipes that don't have rice powder, but you can't leave out the shrimp paste nor is there a comparable substitute. Shrimp paste is one of the major flavor components of mohinga(r).
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She says: "I agree that rice flour is NOT a substitute, and that rice powder is very easy to make: just dry toast the rice in a hot skillet until it starts to change color, then grind it to a coarse powder (using say a coffee grinder or a food processor). And shrimp paste can be mail ordered and keeps well in the frig, so the only reason for making a substitution is if someone is allergic to shrimp. In that case use mashed anchovies, and cook them a little before adding them. It's not an exact substitution but should be close.