Photograph of the finished Banh cong Soc Trang fried shrimp cake

Vietnam · Bánh cống Sóc Trăng

Banh cong Soc Trang fried shrimp cake

1 hr Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 8.5 oz
  • Photograph of Peeled mung beans Peeled mung beans 4.2 oz
  • Photograph of Prawns Prawns 7.1 oz
  • Photograph of Pork Pork 5.6 oz
  • Photograph of Taro Taro 4.2 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Oil Oil 1 cups
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Lettuce Lettuce 4.2 oz
  • Photograph of Herbs Herbs 2.8 oz

Method

  1. 1 Soak peeled mung beans for 4 hours, then steam them for 15 minutes, keeping the beans intact and not mushy.
  2. 2 Mix the rice flour with cold water until it's thin like pancake batter, then let the batter rest for 30 minutes.
  3. 3 Sauté minced pork with dried onions and shredded taro for 5 minutes, season to taste, and use as filling.
  4. 4 Scoop the batter into a mold, add the mung bean and meat filling in the middle, cover with batter, and then place two shrimp on top.
  5. 5 Dip the mold into a pan of hot oil and fry for 5 minutes until the cake is golden brown, crispy, and easily detaches from the mold.
  6. 6 Remove the pancakes from the oil and place them on paper towels to drain. Serve hot wrapped in lettuce and herbs, dipped in sweet and sour fish sauce.

With an appliance

  • Air fryer 59 min

    Step 5: Remove the cake from the mold, spray evenly with oil, and fry at 195 degrees for 12 minutes, flipping at the 6th minute; the mold must hold the cake for the first 3 minutes to help it set.

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