Saffron-Ginger Rice Cakes with Spicy Shrimp

from At Home With Friends by Michele Adams and Gia Russo

Saffron Ginger Rice Cakes:

1 Cup Water
1 Teaspoon Kosher Salt
1/2 Cup Basmati Rice
1/4 Teaspoon Thread Saffron (or a small pinch)
1 Tablespoon Candied Ginger, very finely minced
1 Egg White, beaten lightly
3 Tablespoons Olive Oil

Spicy Shrimp:

18-20 Medium Shrimp, cooked and shelled
1 Tablespoon Olive Oil
1 Tablespoon Curry Powder

1/2 CUP Chuntney (Major Grey's is good)
Cilantro Leaves for garnish

Serves 6

This recipe will come together very quickly if you prepare the rice cakes a day ahead and buy your shrimp cooked and shelled. Assemble the cakes just before the party.

To make the rice cakes: In a medium saucepan, bring the water to a boil and add the salt, rice. saffron and ginger. Stir and return to a boil, then reduce heat to low, cover and cook until the rice is tender, and the water is absorbed, about 20 minutes. Remove from heat and let cool.

Put the rice In a bowl, pour the egg white over, and mix well. Form 2 tablespoons at a time into a ball, press It flat between your palms, and place on a tray. In a medium nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat and cook 5 or 6 rice cakes until golden brown, 3 to 4 minutes per side. Repeat with the remaining rice patties and oil. Serve now or let cool, cover, and refrigerate for up to 1 day. To reheat, place on a parchment-lined baking sheet and bake in a preheated 400°F oven for 5 minutes.

To make the shrimp: Put the shrimp in a bowl Toss with the olive oil. add the curry, and toss again to coat thoroughly. Adjust seasoning to taste. Cover and refrigerate for at least 1 hour and up to 1 day. To assemble, place 1/2 teaspoon chutney on each rice cake and top with a shrimp and a cilantro leaf.

Timesaver: Buy Indian crackers, or toast pita wedges and top with the shrimp.
Serves 6

This and many other wonderful recipes may be found in
Michele Adams and Gia Russo's At Home With Friends from Chronicle Books