Pan‑Fried Rice Cakes with Shrimp and Herbs

Rinse the white rice until water runs clear, then soak in cold water for 30 minutes. Drain and grind the soaked rice into a smooth, pourable batter using a blender or food processor.

Transfer the rice batter to a bowl and whisk in the cornstarch and salt until completely smooth and combined. The batter should be slightly thicker than a crepe batter.

Peel and devein the shrimp if not already prepared. Mince the garlic and grate the ginger.

Heat 1 tablespoon of sunflower oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, stirring for 30 seconds until fragrant.

Add the shrimp in a single layer. Season with salt and white-pepper. Cook undisturbed for 1-2 minutes until the bottom side turns pink, then flip and cook 1 more minute until just cooked through. Remove from heat and set aside.

Heat a non-stick or cast-iron skillet over medium heat. Lightly grease with remaining sunflower oil using a paper towel.

Pour a small ladle of rice batter into the center of the pan, tilting gently to spread into a thin, round cake about 4 inches in diameter.

Cook for 2-3 minutes until the edges lift slightly and the bottom is golden and crisp. Carefully flip and cook 1-2 minutes more until the other side is golden. Transfer to a plate. Repeat with remaining batter, stacking cakes as you go.

While the rice cakes are warm, snip fresh cilantro, mint, and basil directly over the plates. Thinly slice the scallion and scatter over the top along with the cooked shrimp.

For the dipping sauce, finely mince the remaining garlic clove. Combine soy sauce, fresh lime juice, sesame oil, and minced garlic in a small bowl. Stir well to融合.

Serve the rice cakes alongside fresh lettuce leaves for wrapping, with the dipping sauce on the side. Allow each eater to build their own bites — rice cake, shrimp, herbs, wrapped in lettuce, dipped in sauce.