Directions

1. Rinse the sushi rice thoroughly 3 times, or until the water runs clear.
2. Cook the rice in a rice cooker using a 1:1 ratio (1 cup of washed rice to 1 cup of water).
3. Once cooked, season the rice with the sushi rice vinegar. If unavailable, mix rice vinegar with a pinch of salt as a substitute.
4. Line a small tray (approximately 20 x 12cm / 8 x 5 inches) with baking paper.
5. Transfer the seasoned rice to the tray, pressing it firmly into the corners and edges.
6. Cover the rice with another piece of baking paper, then press it down with another tray to compact it.
7. Refrigerate overnight until completely cooled.
8. Toast the peanuts in a dry pan over medium heat for 5–7 minutes, stirring frequently, until golden and aromatic. Set aside to cool.
9. Grate one shallot, the ginger, lemongrass, galangal (if using), and garlic into a bowl.
10. Add the chilli flakes to the grated mixture and stir to combine.
11. Heat a pan with a little oil and fry the aromatic mixture for 3–5 minutes until fragrant.
12. In a food processor, combine the toasted peanuts, fried aromatics, sweet soy sauce, tamarind paste, a pinch of salt, 2 tablespoons of neutral oil, and 2 tablespoons of water. Blitz until the mixture resembles peanut butter. Add more water if needed to adjust the consistency.
13. In a separate bowl, mix the diced cucumber with the second shallot, finely diced, and set aside.
14. Dust your work surface with rice flour, then carefully turn the cooled rice slab out onto it.
15. Sprinkle more rice flour over the top, then cut the rice into 18 even pieces.
16. Heat a frying pan with a small amount of neutral oil. Pan-fry the rice pieces in batches, cooking until golden brown on both sides.
17. Arrange the crispy rice pieces on a serving plate and top each one with a dollop of the satay sauce.
18. Garnish with the cucumber and shallot mixture.
19. Finish with a sprinkling of finely sliced kaffir lime leaves.
20. Serve immediately and enjoy!