Bánh Cuốn Tôm (tráng chảo)
Đã gửi: 18 Tháng 11 2019
1 cup rice flour, 1 cup tapioca flour, 2 cups cold water. Mix well. Add 1 cup boiling water. Let mix sit for 1/2 hr. Add 1/2 tblsp cooking oil and 1/4 tsp salt prior to making banh cuon. Shrimps small/medium, peel and devein. Sate with oil, onion and dashes of salt. Heat a small non stick pan on low, add 1/2 tsp oil, one scoop of flour mixture, lightly turn pan in circular motion to make an even layer, close lid. When flour mix turns clear (1min), remove pan from stove and flip over banh cuon on a cooking board. Add shrimp and roll. Note, first couple can be ugly but as you do it, your banh cuon looks better
Sauce, soy sauce, water, vinegar, sugar, little bit of fish sauce, and chopped hot chili.
Kim Thoa Pham