Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal.
Keeping the elements separate until serving results in a dish that tastes great hot or at room temperature. Perfect for picnics and potlucks.
- 1Heat a sauté pan on medium high and add ¼ inch of vegetable oil. When oil is hot and shimmering, lower heat to medium and add rice cake pieces in one layer. You may need to do this in several batches.
- 2Turn the rice cakes as each side becomes golden. They will start to inflate and you will need to remove them before they burst. Set aside on paper towels or rack to drain.
- 3Heat a small saucepan and add sesame oil. Saute scallions and garlic until fragrant. Add balsamic, soy sauce and honey. Simmer and reduce until thick and syrupy. Cool and then put in a squeeze bottle.
- 4Saute the chopped shallots and sprinkle with a little salt. Remove from heat.
- 5Blanch carrots in salted water and then shock in ice water to cool. Drain.
- 6In a bowl, toss rice cakes, shallots, carrots, and jalepenos
- 7Serve on a bed of shredded cabbage and finish by drizzling the reduction all over. Top with sesame seeds and cilantro.
Member recipes are not tested by the CHOW food team.