Bánh Bột Nếp Nhân Tôm

Bánh Bột Nếp Nhân Tôm is a delightful Vietnamese snack made from glutinous rice flour and filled with savory shrimp, offering a chewy texture and a burst of flavor. This Paleo-friendly version retains the authenticity of the dish while using wholesome ingredients.

Ingredients

• Glutinous rice flour - 100 grams
• Tapioca flour - 50 grams
• Water - 120 ml
• Shrimp (peeled and deveined) - 100 grams
• Garlic (minced) - 1 clove
• Green onion (finely chopped) - 1 tablespoon
• Coconut oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a mixing bowl, combine the glutinous rice flour, tapioca flour, and salt. Gradually add water while stirring until a smooth dough forms.
2. In a skillet, heat coconut oil over medium heat. Add minced garlic and sauté until fragrant, then add shrimp, salt, and black pepper. Cook until shrimp turn pink and opaque, about 3-4 minutes.
3. Remove the skillet from heat and stir in chopped green onions. Let the filling cool slightly.
4. Divide the dough into small balls (about 30 grams each). Flatten each ball into a disc, place a spoonful of shrimp filling in the center, and fold the dough over to enclose the filling. Pinch the edges to seal.
5. Bring a pot of water to a boil. Carefully add the dumplings and steam for about 15 minutes until cooked through.
6. Remove from the steamer and serve warm, optionally with a dipping sauce of your choice.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 0 g
• Sodium: 350 mg
• Cholesterol: 50 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.12 L

Health Benefits

• High in protein from shrimp, supporting muscle health.
• Glutinous rice flour provides a good source of energy.

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