Banh Cong (Vietnamese Fried Cake with Shrimp and Mung Bean)\r
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Ingredients\r
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2/3 cup Whole Mung Bean\r
1/2 tsp. Salt\r
2 Banana Leaves\r
1 cup Rice Flour\r
1 cup Bread or All Purpose Flour\r
1/2 tsp. Alsa Baking Powder\r
1 1/3 cup Water\r
3/4 cup Coconut Milk\r
1/2 tsp. Salt\r
1/2 tsp. Sugar\r
1/8 tsp. Mushroom Seasoning\r
1/2 lb. Shrimp\r
Frying Oil\r
Dipping Fish Sauce\r
Fresh Herbs\r
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Put 2/3 cup whole Mung Bean in a bowl. Soak in water overnight. Next day, drain out the water. Add in 1/2 tsp. Salt, mix. Let it sit for 15 minutes. \r
Place 2 Banana Leaves in steamer. Pour in the Mung Bean and steam for 20 minutes. After 20 minutes, scoop out the Mung Bean and put into a bowl. Then set aside.\r
In a bowl add 1 cup Rice Flour. Add 1 cup Bread or All Purpose Flour. Add 1/2 tsp. Alsa Baking Powder, mix. Add 1 1/3 cup Water. Mix. Add 3/4 cup Coconut Milk.\r
Continue to mix. Add 1/2 tsp. Salt. Add 1/2 tsp. Sugar. Add 1/8 tsp. Mushroom Seasoning. Mix until batter is smooth. Cover with plastic wrap and let it sit for 2 hours.\r
Clean and devein 1/2 lb. Shrimp. Leave the shell on. Put into a bowl and set aside. Place the ladle in Frying Oil. \r
Wait for the ladle to get hot. Once its hot, take it out of the oil. Scoop some batter into the ladle. Have the bottom of the ladle still in the oil. \r
Scoop some whole Mung Bean. Then some more batter. Place 1 Shrimp on top. Hold it above the oil for a few minutes. \r
Once you see bubbles forming, slowing put the whole ladle into the frying oil. \r
Fry until the cake is golden. Place on paper towel. Repeat until you use up all the batter. Serve with Dipping Fish Sauce and Fresh Herbs.