Bánh Nậm Nướng

Bánh Nậm Nướng is a delightful Vietnamese baked dish featuring savory rice flour cakes filled with a delicious mixture of seasoned shrimp and pork, all baked until golden and aromatic. This Halal version ensures that everyone can enjoy this traditional flavor-packed treat without compromising dietary restrictions.

Ingredients

• Rice flour - 100 grams
• Tapioca flour - 30 grams
• Water - 250 ml
• Shrimp, peeled and deveined - 100 grams
• Ground halal pork - 50 grams
• Shallots, minced - 2 tablespoons
• Garlic, minced - 1 teaspoon
• Fish sauce - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Vegetable oil - 1 tablespoon
• Banana leaves (for wrapping) - 4 leaves

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine rice flour, tapioca flour, and water to form a smooth batter. Let it rest for 15 minutes.
3. In a pan, heat vegetable oil over medium heat. Add minced shallots and garlic, sautéing until fragrant.
4. Add shrimp and ground pork to the pan, then season with fish sauce, black pepper, and salt. Cook until the shrimp is opaque and the pork is done. Remove from heat.
5. Cut banana leaves into rectangles (about 15x20 cm) and lightly steam or soften them over heat for easy folding.
6. Spread a thin layer of the batter onto the banana leaves, leaving space at the edges. Place a spoonful of the shrimp and pork filling in the center.
7. Fold the banana leaves over the filling to create a parcel, securing with toothpicks if necessary.
8. Place the parcels on a baking tray and bake in the preheated oven for 25-30 minutes, or until the batter is set and slightly golden.
9. Remove from the oven, allow to cool slightly, and serve warm with dipping sauce if desired.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in protein from shrimp and pork, which supports muscle health.
• Contains rice and tapioca flour, providing a good source of carbohydrates for energy.

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