Coconut and shrimp rice cakes

Coconut, shrimp, spring onions and a pinch of curry if you like… what’s not to love about these Coconut Shrimp Rice Cakes?

Positive: Exotic taste, served warm with a salad or cold for a picnic.

Negative: Not the quickest recipe on the blog, but sometimes you need to dedicate time to your food to treat yourself.


  • 100 g frozen cooked shrimps
  • 20 cl coconut milk
  • 35 g sliced spring onions (or a big handful)

In your pantry:

  • 125 g rice (I used risotto rice)
  • 15 cl water
  • 1/2 broth cube
  • 2-3 tablespoons flour
  • olive oil + oil for frying
  • 1 teaspoon curry powder (optional)


Cook coconut rice:

Heat 2 spoons of olive oil in a large pot and add rice. Stir on medium heat for 2 minutes until rice becomes slightly translucent. Add spring onions and stir one more minute to combine flavours.

rice cakes coconut shrimp

Add 15 cl of water, coconut milk, broth cube and mix well. Bring to a simmer, cover and cook for about 20 minutes on lowest heat.

Defrost shrimps:

In the meantime, place frozen shrimps in cold water to defrost [microwave should be avoid here if you don’t want overcooked, mushy shrimps].

Coconut rice is almost ready:

Stir rice after 15 minutes to avoid sticking. After 20 minutes the rice should have absorbed all the liquid and be just wet. Add a teaspoon or two of curry (more exoticism!) and mix well. Transfer the rice to a plate to cool down.

Cook shrimps:

Add a spoon of olive oil to the same pot (don’t wash it just yet) and sautée the shrimps for 2-3 minutes on medium heat stirring regularly.  Put shrimps on rice and combine.

Allow rice to cool down completely to set (about 30 minutes).

rice cakes with coconut and shrimp

Make rice cakes

When rice is cold, add 2 large tablespoons of flour to obtain a sticky paste. Shape small flat cakes between your hands and place them on another plate.

Heat 3 spoons of oil in a frying pan on medium heat and cook rice cakes on each side until slightly golden (about 5-8 minutes for each side).

coconut and shrimp rice cakes

My advice: Spring onions get rarely the main role in a dish but they add that tangy sweet taste I love. Since they tend to turn quickly limp in the fridge, I usually slice them the same day I bought them and froze them, that way I always have some ready for cooking.

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