Bánh Bột Lọc (Vietnamese Shrimp Dumplings)
Servings: 1 Portion
Ingredients
Dough
- 100g Tapioca starch
- 60ml Boiling water
Filling
- 5 Prawns/Shrimps, chopped in two
- 1 teaspoon Paprika
Dipping Sauce
- 1 Garlic clove, minced
- 1 teaspoon Sugar
- 1 Chilli, deseeded and finely chopped
- 1 Spring onion, finely chopped
- 1 tablespoon Water
Instructions
Dough
- Add the flour and water to a bowl and combine with a spoon, you don’t want to burn yourself! If the mixture seems too dry, add some more water.
- Once the dough is cool enough, on a lightly floured surface, knead the dough until elastic. Set aside in cling film.
Filling
- In a bowl, combine the filling ingredients and mix well. Then stir fry the prawns with paprika for a few minutes. Remove from the heat and set aside.
Wrapping
- Form the dough into a ball and pick off small pieces (around 6-8 pieces)
- Turn the little balls into flat circular wrappers using your fingers and thumbs.
- Place a piece of prawn into the centre of the wrapper, and fold in half, into a semi-circle, and seal. Repeat this step until the dough and shrimp are finished.
Cooking
- Once all the dumplings are ready, cook in boiling water for 8 minutes. Then transfer to an ice cold bowl of water (this is was makes the dumplings translucent). Keep them in the bowl of water for 3 minutes and then drain and plate up.
Serving + Toppings
- For the dipping sauce, combine all of the associated ingredients in a small bowl.
- Place the dumplings on a plate, drizzle with the sauce, and serve up!