Vietnamese Traditional Recipe - Bánh cống (Vietnamese fried prawn cakes)
150g mung beans
200gr rice flour
100g Tapioca Flour
2g Turmeric powder
200gr ground fat pork
200gr shrimp unpeeled
Spring onion, red shallot
4 tsp of salt
4 tsp of sugar
4 tsp White pepper
Soy-bean soak overnight in 100ml of water, then drain and allow to dry.
Add soy-bean into a blender with 50ml water then grind well
Mung beans soak overnight in 250ml of water then drain water. In a steamer steam beans until Soft but still firm.
Mince red shallot and spring onion
Heat the cooking oil in a pan then add red shallot to stir well
Add ground pork to pan then stir-fry with 2tsp of salt, 2tsp pepper, and 2tsp sugar.
In a big bowl, add all off rice flour, tapioca flour, water, salt then stir the flour mixture until well combined
Prepare a deep saucepan, add cooking oil into the saucepan enough to cover the mold for frying “Cong”. Wait for cooking oil boiled then dip the “Cong” into the oil till it is hot then take out. Oil should be at a temperature of 180.C
Add some 1 Tbsp flour mixture into the “Cong” then add 1 Tbsp of mung-beans
Add 2tbsp of ground pork, then add 1 Tbsp of mung-beans to cover the ground pork
Last, add flour mixture to fill the “Cong”. You can drum the bottom of the “Cong” to let the flour mixture flow deeply in the “Cong” and mix with the mixture below.
Take 2 shrimp and top gently on the surface of the mixture.
Lower the filled “Cong” into boiling oil.
Wait 2 – 3 minutes or until mixture turns golden, use the sharp blade of the knife to take Banh Cong out of the “Cong” but still keep Banh Cong in the oil till it turns golden all over.
Finally, Take Banh Cong out of the oil and place it onto a paper towel to absorb excess oil, then place it onto a wire rack to allow any excess oil to drip off and allow to slightly cool.
To serve, cut Banh Cong in half and served with sweet-sour fish sauce, aromatic herbs, and pickled carrots and daikon.