Make the batter first. Combine all the rice cakes ingredients in a bowl and mix well. Set aside.
Boil a little pan of hot water, emerge the prawns and cook for 3 minutes till they turn pink. Drain and dry on a piece of kitchen paper. Meanwhile, finely chop the shallot and garlic. Once the prawns are cool, bliz briefly in a food processor, you want chunks of prawns intact.
Heat a tablespoon of oil in a frying pan, fry the prawn, shallot and garlic for about 5 minutes or until fragrant.
Oil some ramekins or dipping bowls (I used 5), give the rice flour mixture a final stir before pouring into the bowls. Steam for 10 minutes or until set.
To make the dressing, combine all dressing ingredients in a small bowl.
When the rice cakes are cooked, top with 2 teaspoons of topping and a generous teaspoon of dressing.