Thai Lemongrass Coconut Rice Cakes With Jade Shrimp

• 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 1/2 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
• 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
• 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. 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 through water; 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.rnOr 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.
8. 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.

shrimp, canola oil, ginger, peppers, stalks lemongrass, spring onions, rice, coconut milk, soy sauce, water, shrimp, sauce, parsley, red wine vinegar, dijon mustard, kosher salt, garlic, ground toasted cumin seeds, mustard powder, egg, s juice, soy sauce, sesame oil, canola oil

Taken from food52.com/recipes/16949-thai-lemongrass-coconut-rice-cakes-with-jade-shrimp (may not work)