* Cách pha bột theo sis Tien Hoang - New York
*****For the flour mix
250g rice flour + 50g tapioca starch + 1 tsp salt
Add 2 cup room temperature water mix well then mix in 1 & 3/4 cups boiling water.
Let it sit 1 hour. Carefully pour the top clean water to a measuring cup, note how much, then discard the water. Add in the same amount of warm water to the flour mix. Let sit for 30'. In the meantime make the shrimp.
******For the shrimps
1/2 pound of 31-40 size shrimps, shell on. Cook the shrimps in 1 cup water + 1/2 tsp mushroom powder. Boil for 2-3 minutes. Drain, keep the broth. De-shell the shrimps, put in a mini food processor with a pinch of salt and pepper and 1/2 tsp garlic powder. Pulse 6-7 times at high. Dump to a nonstick pan, put on medium heat, add 1/2 - 1 tsp annatto oil (for color, optional). Stir fry the shrimp on for about 5-10 minutes, to your liking.
*****For the green onion
Add 1 - 2 tsp oil to the chopped onion in a small bowl, plastic wrapped then put in microwave, 45 seconds.
*****For the fish sauce
Use the shrimp broth, add in 2 tbsp fish sauce (mega chef) + 1 & 1/2 tbsp sugar. Mix well. Add sliced Thai chili
****For the molds, I used this
Cái rack dimension 17cm đường kính diameter x 20.5cm chiều cao height.
Pour the flour mix to the molds 1/2 way (I did 2/3, little big). Put in a boiling water pot, make sure water level is not getting to the flour. Cover, cook at medium high heat for 8-9 minutes.
.