A taste of Northern Vietnam... traditionally made with sweet potatoes or regular potatoes. I discovered the addition of taro gives the dish a more savory unique flavor. See what happens when you play with your food? You discover yummy things. ;D
Ingredients:
-6 tbs rice flour
-1 tbs tapioca starch
-1 egg
-1/3 tsp turmeric powder
-4 tbs water
-1/2 fresh prawns
-taro and sweet potato
-cooking oil
-1/2 tsp salt
What to Do:
Mix together rice flour, salt, tapioca starch and turmeric powder. Beat egg with water and add to flour mixture mix well. Peel and grate taro and sweet potato (you'll need approx. 1 cup taro and 1/2 cup sweet potatoes). Mix together grated taro and potatoes with batter. Heat oil over high heat to about 350'F. Dip a metal spatula into the oil and heat it for about 30 seconds. Remove heated spatula from oil and about a 2 tbs "batter"; top off with a shrimp in the center and dip the whole thing back in the hot oil. In about 30 seconds the cakes should float off of the spatula to the surface of the oil (if it doesn't give it a little "help" using a knife). Continue to fry until the cakes are golden, flipping them once to ensure both sides are nice and cooked. Serve with as a snack or make a meal out of it by serving with fresh herbs and rice "ribbon" cakes dipped in fish sauce.
Ingredients:
-6 tbs rice flour
-1 tbs tapioca starch
-1 egg
-1/3 tsp turmeric powder
-4 tbs water
-1/2 fresh prawns
-taro and sweet potato
-cooking oil
-1/2 tsp salt
What to Do:
Mix together rice flour, salt, tapioca starch and turmeric powder. Beat egg with water and add to flour mixture mix well. Peel and grate taro and sweet potato (you'll need approx. 1 cup taro and 1/2 cup sweet potatoes). Mix together grated taro and potatoes with batter. Heat oil over high heat to about 350'F. Dip a metal spatula into the oil and heat it for about 30 seconds. Remove heated spatula from oil and about a 2 tbs "batter"; top off with a shrimp in the center and dip the whole thing back in the hot oil. In about 30 seconds the cakes should float off of the spatula to the surface of the oil (if it doesn't give it a little "help" using a knife). Continue to fry until the cakes are golden, flipping them once to ensure both sides are nice and cooked. Serve with as a snack or make a meal out of it by serving with fresh herbs and rice "ribbon" cakes dipped in fish sauce.
11:17 PM |
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Comments (5)
still as good as ever...
What are 'rice "ribbon" cakes' ?
rice ribbon cakes = the white things in the picture. they're called banh uot in vietnamese and fun in chinese. They're "cakes" are made from a rice flour batter steamed into thin sheets, hence the name rice ribbons.
I am now a religious reader to your blog. New grad. student out on my own and your page is incredible! =) Going to try your banh cam tomorrow! I've been searching all over Nashville for Banh Cam and haven't found anything good yet. *fingers crossed* Thanks, Anh
Em,
Ngoc-Anh
followed recipe exactly using only sweet potato and the batter was too loose and they completely fell apart when frying. added more rice flour and tapioca starch but still fell apart. also had trouble with it sticking to spatula even after letting it sit in oil for 45 seconds. tasted good but they were not "cakes"