Pan-fried rice cakes with tiger prawns and caramelised pork

Pan-fried rice cakes with tiger prawns and caramelised pork

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
100g pork neck, cut into lengths about 3 cm x 1 cm
3 tablespoons sugar
3 tablespoons fish sauce
100ml vegetable oil
4 cooked tiger prawns, peeled and
100g pork floss
roasted peanuts, crushed, for sprinkling
1 tablespoon Fried red Asian shallots
3 tablespoons Nuoc mam cham dipping sauce
3 tablespoons Spring onion oil
10cm length of spring onion, thinly sliced, green part only
1 red bird’s eye chilli, thinly sliced

Batter

Quantity Ingredient
60g rice flour
30g wheat starch

Method

  1. To caramelise the pork, place it in a small saucepan along with the sugar, fish sauce and enough water to cover the pork. Cook over high heat until the water has nearly evaporated, turning the pork occasionally. Once the water has evaporated, there should be a sticky caramel coating on the pork. Remove from the heat and allow to cool — the pork should be very sweet, salty and sticky. Once cooled, finely shred the pork and set aside.
  2. To make the batter, combine the rice flour, wheat starch, a pinch of sea salt and 250 ml water in a small saucepan. Place over medium heat, stirring with a whisk to form a smooth batter. As the mixture thickens, begin stirring vigorously with a wooden spoon.
  3. When the mixture has reached a smooth gluey consistency, remove from the heat. Transfer onto a 3.5 cm deep baking tray, measuring 22 cm x 30cm, lined with plastic wrap. Using a spatula, smooth the mixture out, into an even layer about 1cm thick.
  4. Cover the tray well with plastic wrap. Steam over high heat for 15 minutes. Remove from the steamer and allow to cool.
  5. Remove the top layer of plastic wrap from the cooled rice cake. Turn the tray over, inverting the rice cake onto a chopping board, face side down. Tap the bottom of the tray and lift it off the rice cake. Remove the plastic wrap. Using a sharp knife, cut the rice cake into 2 cm squares and set aside.
  6. In a large frying pan, heat the vegetable oil over high heat. Add the rice cakes and cook for 3 minutes, or until golden brown and crisp underneath. Reduce the heat to medium, turn the cakes over and cook for a further 3 minutes. When golden brown on both sides, remove from the pan and arrange on a platter.
  7. Slice the prawns in half lengthways, then cut each half into three pieces. Lay the prawn pieces over the rice cakes. Sprinkle with an even layer of the shredded, caramelised pork, then the pork floss, peanuts and fried shallots. Spoon the nuoc mam cham and spring onion oil over, garnish with the spring onion and chilli and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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