Banh Bot Loc Goi La Chuoi (Clear Shrimp Rice Dumplings With ...

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6. Banh Bot Loc Goi La Chuoi (Clear Shrimp Rice Dumplings with Banana Leaves)

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• Banh Bot Loc Goi La Chuoi (Clear Shrimp Rice Dumplings with Banana Leaves)

Ingredients

• 34-40 pcs

• 1 kg fresh banana leaves

• 200 g pork belly (skin removed)

• 1 tsp sugar

• 1 ¾ tsp salt (¼ tsp +  1 tsp + ½ tsp)

• 1 tbsp fish sauce

• 1 bulb of garlic, minced

• 300g shrimp

• 1 tbsp cooking oil

• 400 g tapioca

• 600 ml water (200ml + 400ml)

• 2 tsp cooking oil

• 3 shallots, minced

EN EN Recipe Courtesy of Evelyn Nguyen

Banh Bot Loc Goi La Chuoi (Clear Shrimp Rice Dumplings with Banana Leaves)

{{totalReview}} Soft, a bit chewy dough with savory shrimp and meat filling, the taste of Vietnamese clear shrimp rice dumplings is unforgettable. This special Vietnamese dumpling has long been a delicious dish that many people love, this is also considered a symbol of Hue folk cuisine. Save Recipe Saved! No Alcohol No Milk No Nuts No Alcohol No Milk No Nuts

• Difficulty: Medium

• Preparation: 180 min
• Cook: 60 min
• Clean up: 10 min

• Steps: 5 steps
• 12 Ingredients

• Difficulty: Medium
• Steps: 5 steps
• 12 Ingredients

• Preparation: 180 min
• Cook: 60 min
• Clean up: 10 min

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Directions

1. Prepare the banana leaves

   • Cut each leaf into 12 x 18cm and wash thoroughly.

   • Boil water and blanch the banana leaves for 1 or 2 mins to soften them. Drain, let them cool down and dry them with a clean cloth.

2. Prepare the filling

   • Chop the pork into 3cm long, 0.5cm thick. 

   • In a big bowl, add 1 tsp sugar+ ¼ tsp salt + 1 tbsp fish sauce + 1 tbsp garlic and mix.

   • Add pork into the mixture and mix well. Leave it to marinate in the fridge for at least 1 to 2 hours. 

   • Remove the head and tails of the shrimps, add 1 tsp of salt, mix well and also leave it in the fridge for 1 or 2 hours.

   • After 1 or 2 hours, in a pan, add 1 tbsp cooking oil, quickly stir fry the remaining garlic and shallots till fragrant then add pork and shrimps until evenly cooked, sprinkle some pepper.

3. Prepare the batter

   • In a bowl, mix tapioca + 200ml water

   • At the same time, in a saucepan, boil 400ml water + ½ tsp salt + 1 tsp cooking oil then turn to low heat

   • Pour the tapioca mixture into the boiling water, continue stirring until the mixture thickens but still has a milky white color, immediately turn off the heat and continue stirring to smoothen the batter.

4. Make the dumplings

   • Place 1 piece of leaf on a flat surface, add 1 tbsp of batter, add 1 piece of pork, 1 shrimp and fold both sides in, then fold the other top and bottom. 

   

5. Steam the dumplings

   • Continue to do the same procedure with the remaining dumplings then steam for 20 mins.
   

Plate and Serve!

• Unwrap the banana leaf and serve.

You can freeze the uncooked dumplings in the freezer for up to 1 month. For the next use, no need to defrost, just take them out and steam.

Prev Recipe

Ca Muoi Xoi (Sweet and Sour Pickled Eggplant)

Next Recipe

Banh Mi Kep Trung (Vietnamese Egg Sandwich)

Categories:

• Garlic
• Prawn
• Pork
• Medium
• Savory
• Vietnamese

Discover food-spirational recipes with our new explore feed! Check it out Reviews {{formErrorMessage}} Overall Rating Post Show more reviews Ingredients Share Ingredients

• 34-40 pcs

• 1 kg fresh banana leaves

• 200 g pork belly (skin removed)

• 1 tsp sugar

• 1 ¾ tsp salt (¼ tsp +  1 tsp + ½ tsp)

• 1 tbsp fish sauce

• 1 bulb of garlic, minced

• 300g shrimp

• 1 tbsp cooking oil

• 400 g tapioca

• 600 ml water (200ml + 400ml)

• 2 tsp cooking oil

• 3 shallots, minced

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