Ingredients with Measurements:
- 1 lb. sweet potato, peeled and grated
- 1 lb. shrimp, peeled and deveined
- 1/2 lb. pork belly, sliced into thin strips
- 1/2 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 2 tbsp. fish sauce
- 2 tbsp. sugar
- 1 tbsp. soy sauce
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup vegetable oil
- 1/2 cup water
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp. baking powder
Special equipment needed:
- Large mixing bowl
- Wok or large skillet
- Steamer basket
- Parchment paper
- Mixing spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-step instructions:
1. In a large mixing bowl, combine grated sweet potato, scallions, cilantro, fish sauce, sugar, soy sauce, salt, and black pepper. Mix well and set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add pork belly and shrimp and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
3. In a separate mixing bowl, combine rice flour, cornstarch, all-purpose flour, and baking powder. Mix well.
4. Add the flour mixture to the sweet potato mixture and mix until well combined. Add water and mix well.
5. Add the cooked pork belly and shrimp to the sweet potato mixture and mix well.
6. Line a steamer basket with parchment paper. Scoop the sweet potato mixture into the steamer basket, making sure to leave enough space between each scoop.
7. Steam the sweet potato mixture for 20-25 minutes, or until cooked through.
8. Remove from heat and let cool for 5 minutes.
9. Cut the sweet potato mixture into bite-sized pieces and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking pork belly and shrimp
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Total fat: 10g
Saturated fat: 2g
Cholesterol: 150mg
Sodium: 800mg
Total carbohydrate: 35g
Dietary fiber: 2g
Total sugars: 10g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shrimp can be substituted with other seafood such as scallops or crab.
Variations:
- Add chopped carrots or bell peppers to the sweet potato mixture for added flavor and texture.
- Use different herbs such as basil or mint instead of cilantro.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated sweet potato before mixing with other ingredients.
- Use a spoon to scoop the sweet potato mixture into the steamer basket to ensure even cooking.
- Serve with sweet chili sauce or hoisin sauce for added flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a steamer basket for 2-3 minutes.
Presentation ideas:
- Serve on a platter with a side of sweet chili sauce or hoisin sauce.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the sweet potato mixture is too wet, add more flour to thicken it up.
- If the sweet potato mixture is too dry, add more water to moisten it.
Food safety advice:
- Make sure to cook the pork belly and shrimp thoroughly before adding to the sweet potato mixture.
Food history:
- Bánh Khoai Mì is a Vietnamese dish that originated in the southern region of Vietnam.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Vietnamese