Bánh bột lọc

Bánh bột lọc is a savory Vietnamese tapioca dumpling filled with seasoned shrimp and pork, offering a delightful chewy texture and a burst of flavors. This Halal version ensures that everyone can enjoy this traditional appetizer, perfect for sharing or as a snack.

Ingredients

• Tapioca flour - 150 grams
• Water - 150 milliliters
• Shrimp (peeled and deveined) - 100 grams
• Ground pork - 50 grams
• Shallots (finely chopped) - 1 medium
• Garlic (minced) - 1 clove
• Fish sauce (Halal) - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Vegetable oil - 1 tablespoon
• Banana leaves (for wrapping) - 2 leaves

Steps

1. In a mixing bowl, combine tapioca flour and water, stirring until a smooth dough forms. Let it rest for 20 minutes.
2. In a skillet, heat vegetable oil over medium heat. Add chopped shallots and minced garlic, sautéing until fragrant.
3. Add shrimp and ground pork to the skillet, seasoning with fish sauce, black pepper, and salt. Cook until the shrimp turns pink and the pork is fully cooked, about 5-7 minutes. Remove from heat and let cool.
4. Cut banana leaves into squares, about 15x15 cm. Lightly steam or soften them over heat to make them pliable.
5. Divide the dough into small balls, about 30 grams each. Flatten each ball into a disc on the banana leaf.
6. Place a spoonful of the shrimp and pork filling in the center of each disc. Fold the edges over to create a half-moon shape and press to seal.
7. In a steamer, place the dumplings on a plate lined with banana leaves. Steam for about 15-20 minutes until they become translucent.
8. Remove from the steamer and serve hot, optionally with a dipping sauce of your choice.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 0 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.15 L

Health Benefits

• Rich in protein from shrimp and pork, supporting muscle health.
• Contains tapioca, which is gluten-free and easy to digest.

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