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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Make breakfast for the family with steamed shrimp and pork rice rolls, what could be better? Especially, TasteVN will reveal how to modify this steamed dish with a beautiful green pandan leaf wrapper. Let’s get cooking to create this super easy pandan leaf rice roll right away!
Ingredients for Pandan Leaf Rice Rolls with Shrimp Filling Serves 4
Shrimp 200 gr Wood ear mushrooms 40 gr Straw mushrooms 40 gr Rice flour 200 gr Tapioca flour 70 gr Pandan leaf juice 700 ml Chopped shallots 30 gr Spring onions 10 gr Fish sauce 32 ml Cooking oil 2 tablespoons Common seasoning a little (sugar/salt/pepper/seasoning powder) Vietnamese pork sausage 50 gr (for serving) Accompaniment vegetables 50 gr (herbs/bean sprouts)
How to choose fresh ingredients
How to choose fresh shrimp
- You should choose fresh shrimp with a transparent shell that still has a slight smell of the sea, not fishy. Do not buy shrimp that are dark or uneven in color.
- When lifting the shrimp, if it feels slimy, it is not fresh.
- Fresh shrimp usually have their tails curled together. If the shrimp’s tail is spread out, it has likely been injected with chemicals and should not be purchased.
See more: How to choose and preserve fresh shrimp
How to choose good straw mushrooms
- Choose straw mushrooms that are round and still in bud form. Avoid those that have fully bloomed.
- Black straw mushrooms are always tastier than white straw mushrooms.
How to choose good ear mushrooms (black wood ear mushrooms)
- For dried ear mushrooms, prioritize selecting those with large, thick ears and the base with few small mushrooms.
- The color of the mushrooms should be a dark amber, slightly shiny (for the top side of the mushroom) and coffee milk color (for the underside of the mushroom).
- Avoid choosing fresh ear mushrooms, as they contain harmful toxins that can cause itching and discomfort in the body.
How to make pandan leaf steamed rice rolls with shrimp
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Prepare the rice flour
Gradually add 200gr of rice flour, 70gr of tapioca flour, 1/2 teaspoon of salt, 700ml of pandan leaf extract, and 1 tablespoon of cooking oil into a bowl. Use a whisk to mix until the flour dissolves and the mixture is smooth. Then let the batter rest for 1 hour.
Tip: You should sift the flour through a sieve to ensure the batter is smooth, without lumps, and to remove any impurities in the flour.
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Prepare the ingredients
Shrimp should be cleaned, peeled, and deveined. After that, chop the shrimp finely.
Remove the stems from the straw mushrooms, then soak them in salted water for about 10 minutes and rinse them well, then drain. Slice the straw mushrooms thinly.
For the wood ear mushrooms, remove the stems and soak them in cold water for about 30 minutes to allow them to expand, then chop finely.
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Sauté the ingredients
Place a pan on the stove, add 1 tablespoon of cooking oil. Slice the scallions and add them to the pan, sauté until fragrant over medium heat.
Next, add the chopped shrimp to the pan, stir until the shrimp firm up a bit, then add the straw mushrooms and wood ear mushrooms to the pan, sautéing all the ingredients until cooked through.
Season the filling with 1/2 teaspoon of seasoning powder, 1/2 teaspoon of fish sauce, and 1/2 teaspoon of pepper. Mix everything together and sauté for another 5 minutes to let the filling absorb the flavors, then turn off the heat.
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Make the rice cake wrapper
First, heat the pan and then brush a thin layer of cooking oil on the surface of the pan.
Reduce the heat and then pour a very thin layer of batter, spreading it evenly across the surface of the pan, then cover the lid to prevent the batter from drying out.
After covering for about 30 – 45 seconds, the cake will be cooked; flip the pan onto a clean plate (already greased with oil) to take the cake out.
Continue pouring a little batter into the pan for the next batch of cakes. Repeat until all the batter is used up.
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Roll the shrimp and mushrooms
Scoop a bit of the stir-fried shrimp and mushroom filling onto one edge of the rice cake. Roll it up tightly.
Repeat continuously until all the shrimp and mushroom filling is used up.
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Prepare dipping sauce
Place a small pot on the stove, then add 30g of sugar, 30ml of fish sauce, and 50ml of water in order. Turn on medium heat and use a spoon to stir until the sugar dissolves, and when the mixture thickens slightly, turn off the heat.
You can add a little chopped chili to make the fish sauce spicier.
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Finished product
Sauté a little chopped red onion on top to enhance the aroma, arrange herbs, bean sprouts, and some Vietnamese pork sausage on a plate to serve.
Pandan leaf cake has an eye-catching green color. The cake skin is thin and slightly chewy, combined with the shrimp and mushroom filling that is seasoned just right. When chewed, you will feel the sweetness and crunchiness of the mushrooms. Dipping it in a bit of spicy fish sauce makes the dish even more irresistible. This will be an attractive dish to entertain friends and family!
How to store leftover rice flour
- Wrap the leftover rice flour tightly and place it in the refrigerator.
- When using, you can turn on the stove, reheat over low heat for about 1 – 2 minutes, then use it to make the rice paper.
- It is best to use the rice flour completely or keep it for a day. Avoid using it for longer as the flour may clump together and lose the aroma of pandan leaves.
See more:
With just very familiar ingredients but cleverly modified a little, you will have a new dish that is extremely attractive and delicious. Wish you success with the pandan rice rolls with shrimp and mushroom filling!
*Refer to images and recipes from the YouTube channel: Cooky TV
