serves
10
prep
15 minutes
cook
20 minutes
difficulty
Mid
serves
10
people
preparation
15
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
For the batter
- 1 cup rice flour
- ½ tsp salt
- 1 ¼ cup (310 ml) water
- 1 ½ tbsp vegetable oil
For the topping
- 150 g medium dried shrimp
- 1½ tbsp vegetable oil
- 2 Asian red shallots
- 1 tsp sugar
- ½ tsp fresh ground black pepper
- 2 spring onions, thinly sliced, for garnish
- Nuoc Cham dipping sauce (see note)
Sitting time: 30 min
Instructions
- In large bowl, whisk together rice flour, salt, water and vegetable oil. Let sit for 30 minutes.
- Bring a small saucepan of water to a boil. Add shrimp and cook over medium heat for 8 minutes. Drain and pound the shrimp with a mortar and pestle or use a food processor to make a paste.
- To make the topping, heat the vegetable oil in a nonstick pan over medium-low heat, then add the shrimp paste and shallots. Stirring constantly, cooking until the shrimp are dry, about 5 to 7 minutes. Add the sugar and pepper and cook for another minute.
- Remove from heat and set aside.
- Prepare a large, wide steamer, and arrange ramekins or small heatproof saucers in the steamer baskets in a single layer. Whisk batter and fill ramekins till ¾ full.
- Cover and steam for roughly five minutes, or until the rice cakes are shiny. Remove from heat and then repeat process until all the batter is used up.
- Sprinkle each ramekin with some spring onions and shrimp topping. Serve with Nuoc Cham dipping sauce (see note).
Note:
● For the Nuoc Cham dipping sauce, combine 1 tablespoon sugar, 2 tablespoons of fish sauce and 2 tablespoons of rice vinegar in a small heatproof bowl. Pour ½ cup hot water over top and stir until sugar has dissolved. Let cool. Meanwhile, add g1 minced garlic clove and 1 chopped Thai chilli to a bowl or mortar. Add 2 tablespoons of lime juice and use a pestle or fork to mash together. Add garlic mixture to fish sauce mixture and stir well to combine.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
