Monday, June 28, 2010
Steamed Rice Canapes with Mung Bean and Shrimp Toppings (Banh Beo)
First I cooked a third-cup of sprouted mung beans, pureed them in the food processor, and mixed in some oil and shallots. Then I steamed four ounces of shrimp and pureed those in the food processor as well. I sliced some scallions and prepared the addictive Vietnamese sweet-sour-spicy fish sauce (slightly modified from the original recipe): a clove of garlic, a teaspoon of chili flakes, two tablespoons of brown sugar, two tablespoons of rice vinegar, a tablespoon of fish sauce and a tablespoon of lemon juice). Finally I whisked together one-third cup of stone ground rice flour, the remainder of my packet of tapioca starch (about two and a half tablespoons), and six ounces of hot water. I poured this batter into three little dessert cups in my steamer basket and steamed them for ten minutes. And repeated twice, wishing I had a larger steamer or smaller dessert cups. I slid the gelatinous patties out of the dessert cups onto a plate and topped each with a spoonful of mung bean paste, shrimp, a sprinkle of scallions and a drizzle of awesome fish sauce.
In the end, one bite lets you know it's all worth it.