Delicious and Irresistible Tapioca Cake with Shrimp and Pork Filling

How to make Tapioca Cake

• 1

  Make the filling

  Shrimp cleaned, cut off the head and tail, peeled. Pork belly cut into small, thin pieces.

  Then marinate the shrimp and pork with 1/2 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of pepper, 1 teaspoon of fish sauce, and season to taste. Let it sit for about 30 minutes to 1 hour for the shrimp and pork to absorb the seasoning.

  Heat a pan, add 2 teaspoons of sugar and caramelize until golden brown, then add 2 tablespoons of cooking oil. When the oil is hot, add the pork and stir-fry until slightly firm, then add the shrimp and stir-fry together. Lower the heat and simmer until the water thickens, then turn off the heat.

  
• 2

  Make the tapioca dough

  Prepare a large bowl, add 200g of tapioca flour, sweet potato flour, and 1/2 teaspoon of salt and mix well. Then add boiling water and stir with a spoon. (The amount of water determines the chewiness or softness of the cake, so adjust the water according to your taste.)

  Once the mixture is well stirred, add the remaining 170g of tapioca flour. Since the dough is very hot, use heat-resistant gloves to knead the dough evenly, or wait for it to cool slightly before kneading thoroughly. Kneading while the dough is still hot will make it smoother and more elastic.

  When you haven’t wrapped the filling, keep the dough covered to prevent it from drying out.

  
• 3

  Wrap the tapioca cake

  Take a small piece of dough, roll it out to the size of your palm, place the shrimp and pork filling in the center, then fold the dough in half, using your hands to press the edge tightly to avoid the filling leaking out when boiling. Complete with the remaining dough and filling.

  
• 4

  Boiling tapioca cakes

  Put a pot of water on the stove over medium heat, add 1 tablespoon of cooking oil along with 1/2 teaspoon of salt. Prepare a bowl of cold water next to it. Once the water boils, add the tapioca cakes; when the cakes float, they are cooked. Immediately remove the tapioca cakes and place them in the bowl of cold water.

  Place another pan on the stove, heat the oil until very hot, add chopped green onions and stir quickly, then turn off the heat. Take the tapioca cakes from the bowl of cold water, put them in a sieve to drain, then add them to the green onion oil just made, and stir well.

  
• 5

  Making dipping sauce

  The mixing method is as follows: 250ml warm water + 50gr sugar + 15gr fish sauce + juice of 1/2 lemon, stir until dissolved, then add minced chili and garlic at the end. Alternatively, mix in the ratio of 1 fish sauce, 1 sugar, and 3 cold water. If you prefer it saltier or milder, adjust according to taste.

  
• 6

  Final product

  Arrange the tapioca cakes on a plate, drizzle a little green onion oil on top, and add some fried onions for extra fragrance. Serve with dipping sauce, very appetizing and delicious.