We topped steamed rice cakes with stir-fried shrimps and a spicy lemongrass sauce.
This delicious Vietnamese street food snack is easy to make and ready in just 30 minutes.
Health
Time
30mCost
121 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
8
In a bowl, combine flour, starch, salt, 250ml (8 fl oz) of warm water, and 1 tbsp of oil. Whisk all into a fine liquid batter and let it rest for 15 min.
Rice Flour | 120g |
---|---|
Potato Starch | 15g |
Salt | 0.25tsp |
Water | 315mL |
Lime Juice | 2tbsp |
Canola Oil | 2tbsp |
Gluten-Free Soy Sauce | 15mL |
Rice Vinegar | 1tbsp |
Honey | 0.5tbsp |
Garlic Cloves | 2 |
Lemon Grass Stalks | 0.5 |
Fresh Chillies | 3 |
Spring Onions | 2tbsp |
Prawns | 300g |
For the dipping sauce, combine the remaining water with lime juice, soy sauce, vinegar, and honey. Then, add one crushed garlic, sliced lemongrass, and chillies.
Rice Flour | 120g |
---|---|
Potato Starch | 15g |
Salt | 0.25tsp |
Water | 315mL |
Lime Juice | 2tbsp |
Canola Oil | 2tbsp |
Gluten-Free Soy Sauce | 15mL |
Rice Vinegar | 1tbsp |
Honey | 0.5tbsp |
Garlic Cloves | 2 |
Lemon Grass Stalks | 0.5 |
Fresh Chillies | 3 |
Spring Onions | 2tbsp |
Prawns | 300g |
In a skillet, heat 1 tbsp of oil with one crushed garlic and sliced spring onions. Then, add the prawns and cook until browned.
Rice Flour | 120g |
---|---|
Potato Starch | 15g |
Salt | 0.25tsp |
Water | 315mL |
Lime Juice | 2tbsp |
Canola Oil | 2tbsp |
Gluten-Free Soy Sauce | 15mL |
Rice Vinegar | 1tbsp |
Honey | 0.5tbsp |
Garlic Cloves | 2 |
Lemon Grass Stalks | 0.5 |
Fresh Chillies | 3 |
Spring Onions | 2tbsp |
Prawns | 300g |
Set up the steamer, bring water to a boil, and pour the rice batter in shallow bowls.
Rice Flour | 120g |
---|---|
Potato Starch | 15g |
Salt | 0.25tsp |
Water | 315mL |
Lime Juice | 2tbsp |
Canola Oil | 2tbsp |
Gluten-Free Soy Sauce | 15mL |
Rice Vinegar | 1tbsp |
Honey | 0.5tbsp |
Garlic Cloves | 2 |
Lemon Grass Stalks | 0.5 |
Fresh Chillies | 3 |
Spring Onions | 2tbsp |
Prawns | 300g |
Then, cover and steam for 5 minutes or until the cakes are firm.
Rice Flour | 120g |
---|---|
Potato Starch | 15g |
Salt | 0.25tsp |
Water | 315mL |
Lime Juice | 2tbsp |
Canola Oil | 2tbsp |
Gluten-Free Soy Sauce | 15mL |
Rice Vinegar | 1tbsp |
Honey | 0.5tbsp |
Garlic Cloves | 2 |
Lemon Grass Stalks | 0.5 |
Fresh Chillies | 3 |
Spring Onions | 2tbsp |
Prawns | 300g |
Top the rice cakes with the prawns and chopped spring onions, and serve them with the dipping sauce.
Rice Flour | 120g |
---|---|
Potato Starch | 15g |
Salt | 0.25tsp |
Water | 315mL |
Lime Juice | 2tbsp |
Canola Oil | 2tbsp |
Gluten-Free Soy Sauce | 15mL |
Rice Vinegar | 1tbsp |
Honey | 0.5tbsp |
Garlic Cloves | 2 |
Lemon Grass Stalks | 0.5 |
Fresh Chillies | 3 |
Spring Onions | 2tbsp |
Prawns | 300g |
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