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Steamed Rice Cakes with Pork and Prawns

Steamed Rice Cakes with Pork and Prawns

Ingredients :

    • 1 red finger-length chili, deseeded and cut into very thin strips, to garnish
    • 1 spring onion, thinly sliced, to garnish
    • 1 portion Vietnamese Dipping Sauce
    • Vietnamese Herb Accompaniments

Batter :

    • 165 g (11/3 cups) rice flour
    • 1 tablespoon cornstarch
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 500 ml (2 cups) chicken stock or water
    • 12 small ceramic saucers or ramekins, 5 cm (2 in) in diameter

Topping :

    • 2 tablespoons oil
    • 3 shallots, thinly sliced
    • 1 shallot, minced
    • 150 g (2/3 cup) chopped fresh prawn meat
    • 100 g (4 oz) ground pork
    • 1 tablespoon fish sauce
    • 1 tablespoon oyster sauce
    • 2 tablespoons black bean sauce
    • 1 tablespoon sugar
    • 1/2 teaspoon ground white pepper

Method :

    1. Prepare the Vietnamese Dipping Sauce.
    2. To make the Topping, heat the oil in a pan over medium heat and fry the sliced shallots for about 2–3 minutes, until golden brown and crispy. Remove from the pan and drain on paper towels. Set aside.
    3. In the same pan, add the minced shallot and fry until light brown, about 1–2 minutes. Stir in the prawn meat and pork. Cook until the prawns and pork are done, about 2–3 minutes. Add the rest of the ingredients. Stir to mix well and remove from the heat.
    4. To make the Batter, combine the rice flour, cornstarch, sugar and salt in a large bowl. Slowly pour in the stock or water and mix thoroughly.
    5. Arrange the saucers in a steaming rack placed over a steamer pot filled with water. Bring the water to a boil and heat the saucers first until fully hot, about 5 minutes. Stir the Batter and pour it into the saucers almost to the rims. Continue steaming until the Batter is cooked and firm, about 7–8 minutes. Remove from the heat and allow to cool.
    6. To serve, run a thin blade around the saucers to loosen the cakes and transfer to a microwave-safe plate. Heat the cakes and Topping separately to lukewarm in a microwave. Arrange the cakes on a serving platter and spoon the Topping on top of each cake. Sprinkle with the crispy fried shallots, sliced red chilies and spring onions. Serve with bowls of the Vietnamese Dipping sauce and Vietnamese Herb Accompaniments on the side. To eat, place a cake on a piece of lettuce and top with herbs of your choice.Wrap the lettuce around the cake and dip in the Dipping Sauce.

Serves 4–6
Preparation time : 15 mins
Cooking time : 40 mins