Steamed Rice Flour Cakes with Dried Shrimp: Banh Beo
Steamed Rice Flour Cakes with Dried Shrimp: Banh Beo
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 339
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 37
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 23
- Cholesterol
- 146
- Sodium
- 1648
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 20 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 339
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 37
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 23
- Cholesterol
- 146
- Sodium
- 1648
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 20 min
Ingredients
Dipping Sauce:
3 tablespoons sugar
1/2 cup prawn broth
3 tablespoons fish sauce
2 tablespoons vinegar
2 chiles, chopped
Rice Flour Cakes:
3 1/2 ounces/100 g rice flour
1 tablespoon/15 g tapioca flour
Salt
1 cup lukewarm water
4 teaspoons vegetable oil, for batter
Shrimp:
14 ounces/400 g small tiger prawn
3 cloves garlic, finely diced (1 tablespoon)
1 tablespoon finely diced red shallots
1/2 teaspoon black pepper
Topping:
1 cup pork crackling, crushed
Directions
- For the dipping sauce: Add sugar, prawn broth, fish sauce, and vinegar to a bowl. Mix until the sugar is dissolved. Now add the chopped chile. Set aside.
- In a large bowl combine rice flour, tapioca flour, and 1/4 teaspoon salt. Make a well in the center and pour in 1/2 the warm water.
- Using your hands stir the ingredients together kneading the dough until it is well combined. 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 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, crushed pork crackling, and fish sauce.
Cook’s Note
20 small ramekins
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