Ease of Preparation: Medium
Yield: 10 servings
Ingredients:
Batter:
- 1 cup (240 ml) rice flour
- ½ teaspoon (2.5 ml) salt
- 1 ¼ cup (300 ml) water
- 1 ½ tablespoons (22.5 ml) vegetable oil
Topping:
- 1/3 lb (150 g) medium dried shrimp
- 2 tablespoons (30 ml) vegetable oil
- 2 whole shallots
- 1 teaspoon (5 ml) sugar
- ½ teaspoon (2.5 ml) fresh ground black pepper
- 2 scallions, thinly sliced, for garnish
- Nuoc Cham dipping sauce (see recipe)
Method:
In large bowl, whisk together rice flour, salt, water and vegetable oil. Let sit for 30 minutes.
Bring a small saucepan of water to a boil. Add shrimp and cook over medium heat for 8 minutes.
Pound the shrimp with a mortar and pestle or use a food processor to make a paste.
Heat the vegetable oil in a nonstick pan over medium-low heat, then add the shrimp paste and shallots. Stirring constantly, cook until the shrimp are dry, about 5 to 7 minutes.
Add the sugar and pepper and cook for another minute.
Remove from heat and set aside.
Add a few inches of water to a wok.
Fill steamer with ramekins, place steamer on wok.
Whisk batter and ladle into ramekins (3/4 full).
Place steamer on wok.
Cover and steam for roughly five minutes, or until the rice cakes are shiny.
Remove from heat and then repeat process until all the batter is used up.
Sprinkle each ramekin with some scallions and shrimp topping.
Serve with Nuoc Cham dipping sauce (see recipe).
