Steamed Rice Cakes with Shrimp and Pork Filling

Ingredients

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/4 cup (30g) tapioca flour 1/4 cup (30g) tapioca flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons fried shallots, for garnish 2 tablespoons fried shallots, for garnish
• 2 tablespoons chopped scallions, for garnish 2 tablespoons chopped scallions, for garnish
• Fish sauce, for serving Fish sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, tapioca flour, salt, and water. Whisk until smooth and well combined.
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the garlic and shallot, and sauté until fragrant.
3. 3.
   Add the shrimp and ground pork to the skillet, and cook until they are fully cooked and lightly browned.
4. 4.
   Season the shrimp and pork mixture with fish sauce, sugar, and black pepper. Stir well to combine.
5. 5.
   Grease a steamer tray or individual small bowls with oil. Pour a thin layer of the rice flour mixture into each greased tray or bowl.
6. 6.
   Steam the rice cakes over high heat for about 5 minutes, or until they are cooked through and set.
7. 7.
   Remove the rice cakes from the steamer and let them cool slightly.
8. 8.
   Carefully remove the rice cakes from the trays or bowls and place them on a serving plate.
9. 9.
   Top each rice cake with a spoonful of the shrimp and pork filling.
10. 10.
    Garnish with fried shallots and chopped scallions.
11. 11.
    Serve the Steamed Rice Cakes with Shrimp and Pork Filling with a side of fish sauce for dipping.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the recipe to remove any grit or impurities.

Tips & Tricks

• If you prefer a spicier flavor, add a dash of chili flakes or a few slices of fresh chili to the shrimp and pork filling.
• For a vegetarian version, substitute the shrimp and pork with sautéed mushrooms and tofu.
• To save time, you can prepare the shrimp and pork filling in advance and refrigerate it until ready to use.
• Serve the rice cakes warm for the best texture and flavor.
• Experiment with different toppings such as crushed peanuts or fried garlic for added crunch and flavor.

Serving advice

Serve the Steamed Rice Cakes with Shrimp and Pork Filling as an appetizer or snack. Arrange them on a platter and drizzle with fish sauce just before serving. Garnish with fried shallots and chopped scallions for an extra burst of flavor and visual appeal.

Presentation advice

Arrange the Steamed Rice Cakes with Shrimp and Pork Filling on a beautiful serving platter, ensuring that each cake is topped with the shrimp and pork filling. Sprinkle fried shallots and chopped scallions over the cakes for an attractive presentation. Serve with a small bowl of fish sauce on the side for dipping.