Bánh Bột Chiên Trứng Muối (Salted Egg Fried Rice Flour Cakes)
80% chuẩn vị · Vietnamese Fusion
A creative twist on the classic, this version incorporates the rich, umami flavor of salted egg yolk into the fried rice flour cakes, offering a decadent and unique taste experience.
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 flour2 cups
- Tapioca starch1/4 cup
- Water3 cups
- Salt1 teaspoon
- Vegetable oil1/2 cup
- Eggs2
- Salted egg yolks4
- Scallions3 stalks
- Garlic1 clove
- Fish sauce2 tablespoons
- Sugar1 tablespoon
- Lime juice1 tablespoon
- Chili peppers1
- Cilantro1/4 cup
Các bước
- 1
Prepare the rice flour batter and cook it into a thick paste as described in the classic recipe. Pour into a pan, cool, and refrigerate until firm. Cut into 1-inch squares.
- 2
Steam the salted egg yolks until firm, then crumble them finely.
- 3
Prepare the dipping sauce: Mince garlic and chili. In a small bowl, combine fish sauce, sugar, lime juice, minced garlic, and chili. Stir until sugar dissolves. Add a splash of water if too thick.
- 4
Finely chop scallions and cilantro.
- 5
Heat about 1/4 cup of vegetable oil in a large non-stick skillet over medium-high heat. Add the rice cake squares in a single layer. Fry until golden brown and crispy on one side, about 5-7 minutes.
- 6
Flip the cakes. Crack the 2 eggs into the skillet. Sprinkle the crumbled salted egg yolks over the eggs and cakes. Stir the eggs and yolks to scramble them slightly, allowing them to cook and adhere to the cakes. Continue to fry until the other side of the cakes is golden and crispy, and the eggs/yolks are cooked through, about another 5-7 minutes.
- 7
Add chopped scallions and cilantro to the pan and toss briefly. Serve immediately with the dipping sauce.
