Imperial Prawn and Pork Clear Dumplings

Name: Imperial Prawn and Pork Clear Dumplings (Bánh Quai Vạt)
Yield: Makes 32
Cuisine: Vietnam
Ingredients: 2 tablespoons fried red Asian shallots; 2 tablespoons spring onion oil, heated; 125 ml (4 fl oz/½ cup) dipping fish sauce; 2 teaspoons sugar; 125 g (4½ oz/1 cup) tapioca flour, plus extra for dusting; 100 g (3½ oz) minced pork; 1 tablespoon fish sauce; 100 g (3½ oz) raw prawns (shrimp), peeled and deveined, chopped; 100 g (3½ oz) raw prawns (shrimp), peeled and deveined, chopped; 2 tablespoons vegetable oil; 50 g (1¾ oz/½ cup) dried shrimp; 2 red Asian shallots, finely chopped; 1 garlic clove, finely chopped

Bánh Quai Vạt

Preparation info

Makes
32

Difficulty
Medium

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

THIS IS NOT THE KIND OF DUMPLING THAT YOU MAY BE USED TO. THESE ARE AUTHENTIC HUE STYLE –TRANSLUCENT AND STICKY. IT TAKES MANY PRACTICE RUNS TO PERFECT THEM, SO KEEP TRYING; IT’S ALL ABOUT GETTING TO UNDERSTAND YOUR TAPIOCA FLOUR.

Ingredients

50 g (1¾ oz/½ cup) dried shrimp
2

Asia
Vietnam
Hue
Snack
Starter
Southeast Asia
Gluten-free

Method

Put the dried shrimp in a bowl, cover with water and soak for 20 minutes, then drain.

Heat a large frying pan over medium heat, add 1 tablespoon of the oil, then stir-fry the garlic and shallots until fragrant. Add the prawns and pork and season with the fish sauce, sugar and a pinch of salt