Preparation materials
300g tapioca starch
150g fresh shrimp
150g of pork belly
2 shallots
2 cloves of garlic
Scallions
fish sauce, seasoning powder, pepper, sugar
250ml of boiling water
How to do
Step 1: Make shrimp and meat filling
Peel the shrimp, remove the back of the tail and cut it into small pieces.
Cut pork belly into small pieces. Sauté shallots until fragrant, then add the meat and stir-fry until firm, continue to add shrimp and stir-fry together.
Season with fish sauce, sugar, pepper and simmer until the filling is dry and flavorful.
Step 2: KNEAD the dough
Put the tapioca starch in a large bowl and slowly add boiling water.
Use chopsticks to stir first, then stuff until the dough is smooth and non-sticky.
Step 3: Wrap the cake
Cut each small piece of dough and roll it flat.
Put the shrimp and meat filling in the middle, double the edge of the cake and press tightly so that the filling does not fall out when boiling.
Step 4: Boil the cake
Boil a pot of water and add the cake.
When the cake rises to the surface of the water and the crust turns transparent, it is cooked. Take the cake out into a bowl of cold water for about 1 minute and drain.
Step 5: Complete the dish
Mix sweet and sour fish sauce with minced garlic and chili.
Arrange the tapioca flour cake on a plate, sprinkle scallions with oil on top and serve with fish sauce.
Pureed tapioca flour cake has a chewy and soft crust, rich shrimp and meat filling and is very suitable for afternoon snacks or weekend snacks.
