Jasmine Rice Cakes With Sauteed Shrimp And Coconut Banana Sauce Recipe

• 1 c. jasmine rice, cooked in 2 c. water
• 1/2 x yellow pepper, finely, sliced
• 1/2 sm zucchini, finely, diced
• 1 Tbsp. ginger, finely, grated
• 1/4 c. minced coriander
• 1/4 c. vegetable oil, for frying cakes
• 16 lrg shrimp, tail on, peeled, and, deveined
• 1 Tbsp. butter
• 1 x onion, minced
• 1 x Thai chili, finely, chopped
• 2 tsp coarsely grated ginger
• 1 Tbsp. freshly minced coriander grated zest of half a lime
• 1/2 c. white wine salt, to taste pepper, to taste Coconut Banana Sauce
• 1 tsp butter
• 1 lrg ripe banana, sliced
• 1/2 c. coconut lowfat milk
• 1 x juice of one lime

Directions