Bánh Cóng, delicate Vietnamese fried shrimp cakes, offer a delightful explosion of flavors and textures in every bite. These crispy, savory treats are a popular street food and a cherished part of Vietnamese cuisine. Imagine the satisfying crunch of the golden-brown exterior giving way to a succulent interior bursting with the sweet taste of shrimp and the subtle fragrance of herbs. The perfect balance of salty, sweet, and savory makes Bánh Cóng irresistible, and their compact size makes them ideal for snacking or as an appetizer. They're surprisingly easy to make at home, requiring readily available ingredients and a straightforward technique.
Beyond their simple elegance lies a world of culinary satisfaction. From the preparation of the shrimp paste to the careful frying process, each step contributes to the unique character of these delectable cakes. Ready to embark on a culinary journey and learn how to create these delicious Vietnamese treats yourself? Let's dive into the step-by-step process, ensuring you achieve perfectly crispy, flavorful Bánh Cóng every time.
Tools Needed
- Deep pot
- Cake molds
- Paring knife
- Paper towels
Ingredients
- Mung beans
- Shallots
- Onions
- Ground pork
- Water: 1 cup
- Rice flour
- Glutinous rice flour
- Sugar
- Salt
- Coconut milk
- Olive oil: 1 tablespoon
- Shrimp
- Lettuce
- Fresh herbs
- Nuoc cham (Vietnamese dipping sauce)
Step-by-Step Instructions
Step 1. Prepare the Filling and Batter
- Wash mung beans and soak for 6 hours or overnight. Cook with 1 cup of water uncovered for 15 minutes. Turn off heat, cover, and let it sit for 5-7 minutes.
- Chop shallots and onions. Saute in a hot pan with 1 tablespoon of olive oil for 30 seconds. Add ground pork and cook on high heat, seasoning with salt, pepper, and sugar (about 2-3 minutes).
- Add cooked mung beans to the pork mixture and mix well. Set aside.
- Combine rice flour, glutinous rice flour, sugar, salt, and water. Mix well. Add coconut milk and stir. Let the batter rest for 1 hour.
Step 2. Assemble and Fry the Banh Cong
- Heat oil in a deep pot. Fill cake molds 1/3 full with batter. Add 1 tablespoon of filling, press down, and add a little more batter on top. Add 2 shrimp on top and press down gently.
- Carefully place the filled cake molds into the hot oil (350-360°F). Fry up to 5 cakes at a time, ensuring the oil completely covers them.
- Once the top is golden brown, use a paring knife to unmold the cakes. If they stick, leave them in for another minute. Fry the unmolded cakes for 2-3 more minutes until golden brown.
Step 3. Finish and Serve
- Place the cakes on paper towels to absorb excess oil.
- Serve the cakes while hot with lettuce, fresh herbs, and nuoc cham.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Stir the rice batter well before each use.
- Be careful when handling the hot oil.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I substitute the shrimp with another protein?
While shrimp is traditional, you can experiment with finely ground pork or a mixture of pork and shrimp for a different flavor profile.
2. How do I ensure my Bánh Cóng are crispy?
Make sure the oil is hot enough before adding the cakes, and don't overcrowd the pan. This ensures even cooking and a crispy exterior.
3. Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Just bring it to room temperature before using.
With a little practice, you'll be crafting perfectly crispy and flavorful Bánh Cóng in no time. These delightful shrimp cakes are a fantastic addition to any meal, from casual snacks to elegant appetizers. So, gather your ingredients, follow the steps, and enjoy the delicious rewards of your culinary efforts!