Thai-style Spicy Money Shrimp Cakes (Easy Rice Cooker Version)

Traditional shrimp cakes require high-temperature frying. Here's a recipe for an improved version using a rice cooker to steam chewy, firm cakes with less oil and fewer calories. They're still fresh and springy! Ingredients: Main: 300g shrimp, peeled and deveined (pat dry), 30g pork back fat (or fatty pork) for richness (optional). Aromatics: 1 tsp minced garlic, a little minced cilantro stem. Seasonings: 1 tsp fish sauce, a pinch of white pepper, 1 tbsp potato starch, 1 egg white. Instructions: 1. Make the paste: Pound the shrimp with the back of a knife (leaving some texture is good) and mix with the minced pork, aromatics, and all seasonings. Stir and pound until sticky. 2. Shape the cakes: Form the shrimp mixture into thick patties (you can use small round bowls to shape them or press them flat on a heatproof plate). 3. Steam in the rice cooker: Add 1 cup of water to the outer pot of the rice cooker and steam until cooked through and firm. 4. Cut and serve: Once steamed, cut into bite-sized pieces and serve with Thai sweet chili sauce for a delicious treat!