



For the Batter |
|
1 Cup Rice Flour | |
1/2 Tsp. Salt | |
1¼ cups (310 ml) Water | |
1½ Tbsp. Vegetable Oil | |
For the Topping |
|
150g Medium Dried Shrimp | |
1½ Tbsp. Vegetable Oil | |
2 Red Shallots | |
1 Tsp. Sugar | |
½ Tsp. fresh ground Black pepper | |
2 Spring Onions | |
Nuoc Cham Dipping Sauce |
1
Done
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2
Done
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3
Done
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To make the topping, heat the edible fat in a very sloppy pan over medium-low heat, then add the shrimp paste and shallots. Stirring perpetually, cookery till the shrimp is dry, regarding five to seven minutes. Add the sugar and pepper and cook for one more minute. Switch off the knob and put aside. |
4
Done
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5
Done
|
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6
Done
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