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

Traditional shrimp cakes require high-temperature deep-frying. Here's how to make a modified version using a rice cooker that's chewy, firm, less oily, and lighter, yet still retains a fresh and springy texture! Ingredients: Main Ingredients: 300g shrimp (patted dry), 30g pork back fat (or fatty pork) for richness (optional). Aromatics: 1 tsp minced garlic, a little chopped cilantro stems. Seasonings: 1 tsp fish sauce, a pinch of white pepper, 1 tbsp tapioca starch, 1 egg white. Instructions: Make the Paste: Pound the shrimp with the back of a knife (leaving some texture is better for chewiness). Mix and pound with the minced pork, aromatics, and all seasonings until sticky. Shape the Cakes: Form the shrimp paste into thick patties (you can use small round bowls to shape them or press them flat on a heat-resistant plate). Steam in Rice Cooker: Add 1 cup of water to the outer pot of the rice cooker and steam until cooked through and firm. Cut and Serve: Once steamed, cut into bite-sized pieces and serve with Thai sweet chili sauce for a delicious treat!