For Batter:
2 cups rice flour
2 tbsp tapioca flour
1 tsp salt
4 cups water
vegetable oil
For Fried Shrimp:
2 tsp vegetable oil
½ cup dried shrimp
For Scallion Oil:
2 green onions stalks
¼ cup vegetable oil
For Dipping Sauce:
½ cup Vietnamese dipping sauce
Batter:
Combine rice flour, tapioca flour, and salt in a large bowl and mix. Add in the water and vegetable oil and stir well. Set aside.
Fried Shrimp:
Soak dried shrimp for at least 10 minutes. Pat dry and put in a food processor. Pulse until shrimp is very fine. Heat oil. Add in the shrimp and cook for 3 to 5 minutes. Pour out the pan over a fine-mesh sieve to separate the oil from the shrimp bits.
Dump the shrimp on a baking sheet with paper towels to soak up all the oil. Set aside.
Scallion Oil:
In a small saucepan, heat up vegetable oil on medium-high. Add sliced green onions and cook for about 1 to 2 minutes or until translucent. Set aside.
Get a steamer ready. Boil water and put in the steamer insert. Fill small 3-inch dishes ¾ of the way with the batter. Steam for 5 minutes until the rice cakes set. Leave the lid slightly open to let out steam and prevent the batter from boiling over.
After taking them out from the steamer, let them cool for about 5 to 10 minutes before serving.
To Assemble:
Put some of the fried shrimp and scallion oil on top of the rice cake and serve with dipping sauce. Enjoy!
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