Bánh Bột Lọc Nhân Tôm

Bánh Bột Lọc Nhân Tôm is a delightful Vietnamese snack made from translucent tapioca dough filled with succulent shrimp, offering a perfect balance of texture and flavor. These gluten-free dumplings are steamed to perfection, making them a healthy and savory treat.

Ingredients

• Tapioca flour - 200 grams
• Water - 150 ml
• Shrimp (peeled and deveined) - 150 grams
• Garlic (minced) - 2 cloves
• Fish sauce - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Chili (finely chopped, optional) - 1 small
• Cooking oil - 1 tablespoon
• Salt - 1/2 teaspoon

Steps

1. In a bowl, mix the tapioca flour and water until a smooth dough forms. Let it rest for about 10 minutes.
2. In a pan, heat the cooking oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add the shrimp to the pan, season with fish sauce, black pepper, and salt. Cook until the shrimp turn pink, about 3-4 minutes. Remove from heat and let it cool.
4. Divide the dough into small balls (about 30 grams each). Flatten each ball into a circle using your fingers.
5. Place a small spoonful of the shrimp mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.
6. Prepare a steamer and place the dumplings in it, ensuring they are not touching each other. Steam for 15-20 minutes until the dough becomes translucent.
7. Serve hot with a dipping sauce made from fish sauce, lime juice, and chopped chili if desired.

Nutrition

• Calories: 200
• Protein: 12 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 50 mg
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Water: 0.15 L

Health Benefits

• High in protein from shrimp, supporting muscle health.
• Gluten-free option suitable for those with gluten intolerance.

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