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Steamed rice flour cakes with dried shrimp recipe (banh beo)
- Cuisine: Vietnamese
Ingredients
100g rice flour15g tapioca flour
1/4 tsp salt
1 cup lukewarm water
1 tbsp finely diced red shallots
1 tbsp finely diced garlic
1/2 tsp black pepper
400g small tiger prawn
4 tsp vegetable oil for batter
1 cup pork crackling, crushed
20 small ramekins
Dipping sauce
3 tbsp sugar
2 tbsp vinegar
3 tbsp fish sauce
1/2 cup prawn broth
2 chilli, chopped
Preparation
For the dipping sauce, add sugar, vinegar, prawn broth and fish sauce to a bowl. Mix until sugar is dissolved. Now add chilli. Set aside.In a large bowl combine rice flour, tapoica flour and salt. Make a well in the centre and pour in half of the warm water.
Using your hands stir the ingredients together kneading the dough until it has all combined well. Now add the rest of the water, use a wooden spoon to stir it all together until you achieve a fine liquid batter.
Add 2 teaspoons of vegetable oil and allow the batter to rest for 15 minutes.
Bring a pot of water to the boil, add prawns and cook for 5 minutes. Remove the prawns, peel and reserve the prawn broth.
Bring a steamer pot to rapid boil, place as many ramekins to the steamer tray as you can. Now fill each ramekin with the batter 2/3 full. Cover and steam for 5 minutes. Repeat this process until batter is finished.
Pound the cooked prawns in a mortar and pestle until crushed. Put a fry pan on low heat, add the crushed prawns, garlic and shallots, stir fry for 5 minutes or until prawns are completely dry and floss like texture.
Turn off heat, add pepper and continue to stir fry for a further 3 minutes. Add some oil to each rice cake and top with prawns, pork crackling and fish sauce
If you enjoyed this Steamed rice flour cakes with dried shrimp recipe (banh beo) then browse more Vietnamese recipes, appetiser recipes, side dish recipes, seafood recipes, egg-free recipes, low-fat recipes and our most popular hainanese chicken rice recipe.
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