Thai Lemongrass Coconut Rice Cakes with Jade Shrimp

Course Side Dishes

Ingredients in this Recipe

1 1/3 tablespoon Dijon Mustard
1 1/3 tablespoon sesame oil (Maruhon preferred)
1 1/4 cup water
1 large egg
1 teaspoon Kikkoman Soy Sauce to taste
1 ½ C Risotto or Sweet glutinous rice
1/2 tablespoon Ground Toasted Cumin Seeds
1/2 teaspoon Dry Mustard Powder
1/2 teaspoon minced garlic
1/2 1 lime's juice
1/8 cup Red Wine Vinegar
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
2 Jalapeno Peppers, seeded and minced(optional)
2 tablespoons canola oil
2 tablespoons Ginger, peeled and minced
2 tablespoons stalks Lemongrass, bottom 6" tender ends of stalks, very thinly sliced, then chopped
2/3 cups Parsley and Stems Cleaned , dried well
3 cups Coconut Milk (Thai brand Chaokoh* preferred)
3/4 teaspoons kosher salt
4 Spring onions or scallions sliced very thin and chopped

See Full Recipe at Food52