INGREDIENTS………………………………..
| • Rice flour | 200 g |
|---|---|
| • Tapioca starch | 25 g |
| • Egg | 10 |
| • Spring onion | 4 stems |
| • Carrot | 100 g |
| • Green papaya | 100 g |
| • Vietnamese pork sausage | 200 g |
| • Water | 1.5 l |
| • Salt, soy sauce | enough |
| • Cooking oil | 2 tbsp |
DIPPING SAUCE………………………………..
| • Fish sauce | 1 tbsp |
|---|---|
| • Sugar | 1/2 tbsp |
| • Black vinegar | 1/2 tbsp |
| • Soy sauce | 3 tbsp |
| • Chili sauce | 1/2 tbsp |
| Mix lime juice, fsh sauce, garlic, chili, sugar and seasoning together. |
 |
| Combine the rice flour, tapioca starch, water, and salt. Cook over low heat. Stir well to dissolve. Transfer the paste into a mould greased with some vegetable oil. Flatten the surface with a spoon or spatula. Steam for 30’. Remove the cake from the mould, cut into rectangular cubes the size of a domino. You can buy this rice cake in Asian markets. |
|---|
Soak shiitake and wood-ear
mushroom for 20’ then mince.
Mince shallots.
In a frying pan on medium-high
heat, add 1 tbsp vegetable oil.
Then add the rice flour cubes
and pan-fry both sides until
crispy and golden brown. Add
chopped garlic.
Crack 2 eggs into the pan.
Top up with chopped spring
onion and cook for a few
minutes until the egg is slightly
set.
Julienne papaya and carrot.
Transfer to a serving plate and
top with the papaya, carrot.
Drizzle on some sauce and
enjoy.
