Rice Pancake with Shrimp, "Khao Kriab Pak Moh Sia Koong"

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A time-consuming dish to make, and it takes practice to get the final step just right, but well worth the effort. This recipe will make everyone smile. The final product not only looks beautiful and fresh--it tastes delicious too.

Batter

7 oz rice flour
4 oz tapioca starch
2 tablespoons arrowroot
2 cups water

mix together the ingredients above, add the water, little-by-little while kneading until all of the water is used up. Stir until dissolved to form a fine batter.

Shrimp Filling

7 oz minced shrimp meat
4 oz white grated coconut, finely chopped
2 tablespoons coriander roots, garlic cloves and white peppercorns, finely grounded.
2 tablespoons cooking oil
palm sugar
salt
2 oz stir-fried garlic in the oil
fresh vegetables for serving: leaf lettuce, coriander and hot chiles

Heat oil in a frying pan over moderate heat. Put the pounded mixture into the pan and fry until lightly golden. Add the shrimp meat and coconut, stir-frying until cooked through. Lower the heat, then season with salt and palm sugar. Continue frying until the mixture is thoroughly mixed, taking care not to wet the filling. Adjust the seasonings, then remove.

Special Equipment

1 medium sized stewpot
1 piece white cotton or muslin, about 14" x 14"
strings for tying
1 pallette knife or wooden spatula

Dampen a piece of white cloth (cotton or muslin); stretch it tightly over the top of the pot, leaving about 1 inch on one side for steam to pass through. Tie it down tightly with strings. Pour in the water about 3/4 of the pot, then place the pot over medium heat until boiling.

Pancake

When the steam appears through the material, smear 1 tablespoon of the batter over the piece of white cloth on the top of the pot, forming a thin disc. Cover with a lid tightly, cooking until the pancake is done (about 2-3 minutes). Place the filling in the center of the pancake. Fold over the side of the pancake to form a square shape (it takes a lot of practice to get this just right). Lift out. Sprinkle with a little amount of oil in which garlic was stir-fried to prevent sticking.

Serve on plates with fresh vegetables, sprinkle with fried garlic.