Bánh Cuốn Tôm (Shrimp Steamed Rice Rolls)
80% chuẩn vị · Vietnamese
A delightful variation of Bánh Cuốn featuring a savory filling of finely chopped shrimp and pork, offering a slightly different texture and flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour200g
- Tapioca starch50g
- Water800ml
- Salt1 tsp
- Shrimp150g
- Ground pork100g
- Shallots40g
- Fish sauce2 tbsp
- Black pepper1/2 tsp
- Vegetable oil2 tbsp
- Chivesfor garnish
- Fried shallotsfor garnish
- Nuoc cham (fish sauce dipping sauce)for serving
Các bước
- 1
Prepare the filling: Finely mince shrimp and shallots. In a bowl, combine minced shrimp, ground pork, minced shallots, fish sauce, and black pepper. Mix well.
- 2
Make the batter: In a bowl, whisk together rice flour, tapioca starch, water, and salt until smooth. Let it rest for 15-20 minutes.
- 3
Steam the rice sheets: Lightly oil a non-stick pan or a steamer basket. Heat the pan/basket over medium-high heat. Pour a thin layer of batter to coat the bottom. Cover and steam for 1-2 minutes until the sheet is translucent and cooked.
- 4
Assemble the rolls: Carefully remove the steamed rice sheet. Spread a thin layer of the shrimp and pork filling onto one half of the sheet. Fold the other half over the filling to create a roll. Repeat with the remaining batter and filling.
- 5
Serve: Arrange the bánh cuốn tôm on a plate. Garnish with fresh chives and fried shallots. Serve immediately with nuoc cham for dipping.
