Ingredients:
Original
recipe makes for 2 servings
1.
Outside
dough:
-
Sticky
rice flour: 370g
-
Cassava
flour: 50g
-
Salt:
½ teaspoon
-
Boil
water: 270ml-290ml
2.
The
filling:
-
Shrimp:
200g
-
Pork
belly: 150g
-
Salt,
pepper, sugar, fish sauce, roughly chopped scallion, garlic.
PREP
15mins
|
COOK
40mins
|
READY
55mins
|
Direction:
1.
Let
begin with the filling.
-
Chop
pork belly into small pieces and thin, then marinate with 3 teaspoons roughly
chopped pearl onion, ½ teaspoon salt, ½ teaspoon sugar, ½ teaspoon pepper, 1
teaspoon fish sauce.
-
Peel
skin off shrimps, marinate like you did with pork.
-
Have
a pan on heat with 2 tablespoon cooking oil, then add 2 tablespoon roughly
chopped pearl onion, add 1 teaspoon color oil in and have pork in, stir fry
quickly on high heat, then have shrimps in.
-
Remove
from heat when shrimps turn red.
2.
Next,
we will do the dough.
-
Mix
200g sticky rice flour, 50g cassava flour, ½ teaspoon salt in a big bowl.
Slowly pour 270ml boiling water in and mix well with a spoon.
- Have
170g sticky rice flour into the bowl, wear gloves in and mix the dough while
it’s still hot. The will be soft and smooth like in the picture.
- Roll the dough into a
long stick. Keep it in a bag to prevent from drying.
- Use a knife to cut
the dough into smaller piece of dough, laminate it thinly.
- Have
the filling into the dough and wrap it over. Use fingers to seal the edge of
the dough to keep the filling inside.
-
Fry
a small bowl of scallion with oil. Wait for the oil to be hot, then drop
scallion in, then remove from heat.
-
Boil
a pot of water with 1 tablespoon oil, ½ teaspoon salt.
-
When
water start to boil, add cakes in and cook until it flows up, get the cakes out
and drop into an ice water bold.
- Then get the cakes
out, and put it in scallion oil mixture.
-
Mixing the sauce:
Thinly slice
chili, mix with portion of 2 spoons of fish sauce, 2.5 spoons sugar and 9
spoons water, 2 spoons lemon, mix well, and that’s it.
Hope you would
succeed and bon appetite!
*Taro**
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