Steamed rice circlets with dried prawns

Steamed rice circlets with dried prawns

Banh beo tom kho

South East Asian Food
20–24 circlets

This dish is a re-creation of one I had in Hué. The topping also goes nicely on toast or bread fingers, bought rice crackers or water biscuits.


Quantity Ingredient
50g dried prawns
1/2 teaspoon dried chilli flakes
2 tablespoons vegetable oil, for frying and more for oiling bowls
6 shallots
or 1 medium brown onion, finely chopped
125g fresh crab meat
or 1/2 small can crab meat, drained
or 125g raw prawn meat, finely minced
1/2 teaspoon sugar, or more to taste
1 teaspoon fish sauce, or more to taste
250g rice flour, sifted
3-4 pieces pork cracklings, chopped into rough crumbs, (optional)
pepper, to taste


  1. Soak the dried prawns in warm water for 10 minutes then drain. Pound the chilli flakes in a food processor attachment, add the dried prawns and chop together coarsely.
  2. Heat a wok or a pan to hot. Add the oil and when it is hot reduce the heat to medium. Add the shallots or onion and fry until golden brown. Add the dried prawns and chilli and fry them until brown. Add the crab or minced raw prawn, the sugar and the fish sauce and stir-fry until everything is well mixed, has absorbed all the flavours and the mixture is dry. Cool and set aside.
  3. Mix the flour and water to a smooth batter in the proportion 1 part flour to 2 parts water. Find half a dozen small bowls or sauce dishes about 6 cm in diameter (preferably straight-sided ones although dipping sauce dishes will do). Oil them well inside. Pour in enough batter to cover the bottom to a thickness of about 1⁄2 cm. Put the bowls in a steamer on a rack over boiling water or in a pan with a lid, cover the steamer and steam gently for about 5 minutes or until cooked. Remove the bowls and cool, putting a second batch into the steamer during this time if you have them. If not, use the same bowls again after the next step.
  4. When the bowls are cool, loosen the circlets and slide them out. Mix the crackling crumbs and pepper into the crab mixture and spoon a little on top of each rice circlet. Arrange the circlets on a serving plate and eat with Nuoc cham dipping sauce.
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