16 Oz. Rice Flour
5 Tbsps. Tapioca Flour
1/2 Tbsp. Vegetable Oil
1/8 Cup Viet Kieu Spicy Lemongrass Marinade
2 Lbs. Shrimp, Peeled, deveined & chopped
1 1/4 Cup Green Onions, Chopped
1/4 Cup Vegetable Oil
1/4 Cup White/Yellow Onions, Chopped
1 Cup of Viet Kieu Vietnamese Dipping Sauce
Mix 5 tablespoons of tapioca flour in a cup of water. To this, add in 16 oz. of rice flour and mix well. Next, add in ½ a tablespoon of vegetable oil and stir. Refrigerate it covered for about 30 minutes.
In the meantime, take 2 pounds of peeled, deveined and chopped shrimps. Marinade the shrimps with 1/8 cup of Viet Kieu Spicy Lemongrass Marinade. Mix it well and set aside for later.
Now, take a cup of finely-chopped green onions in a bowl and add ¼ cup of vegetable oil. Put it in a microwave for 45 seconds and then set it aside.
Next, heat some oil in a pan and add in ¼ cup of chopped onions. Sauté the onions on high heat until golden brown. To this, add in the marinated shrimps and cook for about 8 minutes or until the moisture evaporates.
Then, add in 1 teaspoon of paprika and cook for another 2 minutes. Later, add in ¼ cup of green onions and stir for 30 seconds. Once cooked, set it aside.
Now, take some water in a steamer and bring it to a boil. Stir the rice flour mixture before steaming it.
Once the water starts boiling, place a shallow plate, about 1/4 “ deep, on top of the steamer and add 1/3 cup of the mixture to it. Repeat the process again to have another rice cake. Steam the rice cakes for about 6 minutes. After 6 minutes, use a pair of tongs to remove the plates from steamer carefully. Let the plates rest for 5 minutes.
Next, top the rice cakes with desired amounts of cooked shrimps, fried onions, prepared green onions and pork rinds. Serve the steamed rice cakes with Viet Kieu Vietnamese dipping sauce.