Bánh Bèo Chén (Steamed Rice Cakes with Shrimp)

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Whisk the rice flour, tapioca starch, water, and salt; rest the batter 30 minutes.

Ingredients quick view

1 cup rice flour

2 tablespoons tapioca starch

1 1/2 cups water

1/2 teaspoon salt

150g cooked shrimp

2 scallions, sliced

3 tablespoons neutral oil

Crisp pork cracklings or fried shallots, optional

Nước chấm, to serve

Make sure the skillet is well-heated to prevent the rice cake from sticking.

Do not overcook the shrimp; they should be pink and slightly firm when done.

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