Bánh Cuốn Thanh Trì with Shrimp and Scallion Oil

Nguyên liệu

• Rice flour200g
• Tapioca starch50g
• Water700ml
• Salt1 tsp
• Shrimp200g
• Scallions50g
• Vegetable oil4 tbsp
• Fish sauce2 tbsp
• Sugar1 tsp
• Garlic1 clove
• Fresh cilantrofor garnish
• Limefor serving

Các bước

1. 1

   Peel and devein shrimp. Finely chop the shrimp. Mince garlic.

2. 2

   In a bowl, mix chopped shrimp with 1 tbsp fish sauce, 0.5 tsp sugar, and minced garlic. Set aside to marinate.

3. 3

   Prepare the batter: Whisk together rice flour, tapioca starch, 1 tsp salt, and 700ml water until smooth. Let it rest for 15-20 minutes.

4. 4

   Prepare the scallion oil: Finely chop the white and green parts of the scallions separately. Heat 3 tbsp vegetable oil in a small pan over medium heat. Add the white parts of the scallions and cook until fragrant. Add the green parts and cook for another 30 seconds until vibrant green. Remove from heat.

5. 5

   Prepare the dipping sauce (nước chấm): In a small bowl, combine 2 tbsp fish sauce, 1 tsp sugar, and 100ml water. Stir until sugar dissolves. Add lime juice to taste.

6. 6

   Steam the Bánh Cuốn: Lightly grease a non-stick pan or a specialized bánh cuốn steamer. Pour a thin layer of batter into the hot pan, swirling to create a thin crepe. Steam for 1-2 minutes until the crepe is translucent and cooked. Carefully remove the crepe onto a plate.

7. 7

   Spread a thin layer of the marinated shrimp filling onto one half of the steamed crepe. Fold the crepe in half, then roll it up to form a cylinder.

8. 8

   Repeat with the remaining batter and filling. Arrange the rolled Bánh Cuốn on a serving platter.

9. 9

   Drizzle the prepared scallion oil over the Bánh Cuốn. Garnish with fresh cilantro.

10. 10

    Serve the Bánh Cuốn immediately with the dipping sauce.