Crisp and Chewy Thai Fried Chive Cakes

Ingredients

• For the dipping sauce:
• 1/4 cup dark soy sauce
• 1/4 cup sweet soy sauce
• 1/4 cup dark brown sugar
• 1 tablespoon rice vinegar
• For the chive cakes:
• 1 tablespoon canola or vegetable oil, plus more for frying
• 1/2 pound Chinese chives, cut into 1/2-inch dice
• 2 teaspoons freshly minced garlic
• 2 teaspoons kosher salt, divided
• 1 cup rice flour
• 1/4 cup glutinous rice flour
• 1/4 cup tapioca flour
• 1 cup water

Directions

1. For the dipping sauce, whisk all the sauce ingredients in a small bowl, then leave it nearby while you make the cakes.
2. For the chive cakes, warm 1 tablespoon oil in a wok or Dutch oven until it shimmers. Stir in the garlic and cook it just until you can smell it, about 30 seconds. Add the chives and cook them until they are crisp-tender, about 2 minutes. Take the pan off the heat, sprinkle in 1 teaspoon salt, and set the mixture aside.
3. In a large bowl, combine the rice flour, glutinous rice flour, tapioca flour, and remaining 1 teaspoon salt with a whisk. Pour in the water and whisk until the batter is smooth. Fold in the chives, then scrape the batter into a greased 8-inch round cake pan.
4. Pour 1 inch of water into a large pot and bring it to a boil. Set the cake pan in a steamer insert, or on a rack so it sits above the water. Cover the pot and steam until the chive cake is cooked through to the center, about 30 minutes.
5. Let the chive cake sit in the pan until you can handle it comfortably. Turn it out of the pan, then cut it with a knife into 1-inch squares or triangles.
6. Pour 1 inch of oil into a wok or Dutch oven and heat it over high heat to 375 degrees F. Fry the chive cakes in batches, turning them now and then, until every side is browned and crisp. Move them to a paper-towel-lined plate, add more salt to taste, and serve right away with the dipping sauce.