Bánh Cay (Spicy Rice Cakes)
Món truyền thống · Vietnamese
A traditional Vietnamese street food, Bánh Cay are savory, crispy fried rice cakes with a spicy, flavorful filling, often made with ground pork and shrimp. They are known for their golden-brown, slightly chewy exterior and a burst of heat from chili.
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
- Glutinous rice flour2 cups
- Rice flour1/2 cup
- Ground pork1/2 lb
- Cooked shrimp, minced1/4 lb
- Scallions, finely chopped1/4 cup
- Fresh chili, minced1-2 tbsp (or to taste)
- Garlic, minced1 tsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Water1/2 cup (approx.)
- Vegetable oil for frying3 cups
Các bước
- 1
In a bowl, combine glutinous rice flour, rice flour, salt, and pepper. Gradually add water and mix until a soft, pliable dough forms. Knead for a few minutes until smooth.
- 2
In a separate bowl, mix ground pork, minced shrimp, chopped scallions, minced chili, minced garlic, fish sauce, and sugar. Mix well to combine.
- 3
Divide the dough into small portions. Flatten each portion into a disc. Place a spoonful of the filling in the center of each disc. Fold the dough over the filling and seal, shaping into a flattened round cake.
- 4
Heat vegetable oil in a wok or deep pan over medium-high heat. Carefully place the rice cakes into the hot oil, ensuring not to overcrowd the pan.
- 5
Fry the cakes for about 5-7 minutes per side, or until they are golden brown, crispy, and cooked through. Adjust heat as needed to prevent burning.
- 6
Remove the fried cakes from the oil and drain on paper towels. Serve hot, often with a side of dipping sauce and fresh herbs.
