Bánh Đúc Nóng Tôm Thịt (Shrimp and Pork Variation)
80% chuẩn vị · Vietnamese
A richer variation of Bánh Đúc Nóng, incorporating fresh shrimp and a more complex savory topping, offering a delightful seafood and pork combination.
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
- Water1000ml
- Salt1 tsp
- Ground pork200g
- Shrimp, peeled and deveined150g
- Wood ear mushrooms, dried20g
- Shallots50g
- Garlic2 cloves
- Fish sauce2 tbsp
- Sugar1 tsp
- Vegetable oil3 tbsp
- Fresh dill1/2 bunch
- Fresh cilantro1/2 bunch
Các bước
- 1
Soak dried wood ear mushrooms in warm water until softened, then finely chop. Finely chop shallots and garlic. Chop the peeled shrimp into small pieces.
- 2
Prepare the bánh đúc cake as described in the Traditional recipe (steps 2). Let cool.
- 3
Heat 1 tbsp vegetable oil in a pan. Sauté garlic until fragrant. Add ground pork and cook until browned. Add chopped shrimp and cook for 2 minutes until pink. Add chopped wood ear mushrooms, fish sauce, and sugar. Cook for another 5 minutes until the mixture is well combined and slightly saucy.
- 4
Thinly slice the cooled bánh đúc. Heat the remaining 2 tbsp vegetable oil in a separate pan. Fry the sliced shallots until golden brown and crispy.
- 5
To serve, place slices of bánh đúc in a bowl. Top with the shrimp and pork mixture, crispy fried shallots, and garnish with fresh dill and cilantro.
