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Rice Cakes with Asian Barbecued Lamb View Larger

Rice Cakes with Asian Barbecued Lamb


    Rice cakes:

  • 4 cups cooked and cooled rice
  • 3 eggs
  • 1/4 cup flour
  • Salt and pepper to taste
  • 1/4 cup scallions, chopped
  • Olive oil

  • For the lamb:

  • 1 pound lamb, cooked and rough chopped
  • 1 cup water
  • 1/2 cup Stonewall Kitchen Roasted Garlic Peanut Sauce
  • 3 Tablespoons soy sauce (low sodium)
  • 2 teaspoons powdered ginger
  • 24 sprigs of cilantro


    Rice Cakes:

  1. Combine in a bowl the rice, eggs, flour, scallions, salt and pepper. Allow mixture to rest 10 minutes.
  2. Coat a non-stick pan with a light layer of olive oil.
  3. Using a spoon or an ice cream scoop, make cakes roughly 1 1/2-inches round and 1/2-inch thick. Fry rice cakes in batches till golden brown.
  4. Reserve at room temperature.

    Method for the Lamb:

  1. In a heavy bottomed pot combine lamb, water, Roasted Garlic Peanut Sauce, ginger and soy sauce.
  2. Simmer mixture until meat falls apart easily, about 40 minutes.
  3. Season with salt and pepper.
  4. Keep warm. Top each rice cake with 1/2 Tablespoon of lamb and a sprig of cilantro. Serve.


In Stock

Roasted Garlic Peanut Sauce
Roasted Garlic Peanut Sauce Item: 131102 $7.95