Mini rice flour pockets with tiger prawns and prawn floss

Makes 8 Starters and mains

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Method

Half-fill a steamer, wok or large saucepan with water and bring to a rapid boil over a high heat.

Line the steamer with baking paper and punch a few small holes in the paper. drain the mung beans and place them in the steamer, then set over a pan and cover with a lid. Steam for 15 minutes, or until the beans are soft. remove and set aside.

To make the prawn floss, use a mortar and pestle to pound the diced prawns to a smooth paste.

Place a small non-stick saucepan over a low heat, add the prawn paste and cook for 20-30 minutes, stirring the mixture regularly and pressing it down on to the bottom of the pan using the back of a fork, until the prawn meat is dry, fibrous and crisp. (the idea is to dry the prawn meat – it should not colour, and you should notice a small amount of steam being released from the prawns.) remove from the heat and leave to cool.

To make the batter, combine the rice flour, turmeric and a pinch of salt in a bowl and mix well. add 250ml water, the coconut cream and the cooked rice and stir to combine, then blend until smooth with a stick blender. Set aside.

Slice the whole prawns in half lengthways, then slice each half into three pieces. Set aside.

Heat the bánh khot or pancake pan over a medium-high heat and brush the moulds with vegetable oil. add a tablespoon of batter to each mould, twisting the pan in a circular motion so the batter runs up the edges of the moulds, then add a pinch each of the mung bean and spring onions with a few prawn pieces in each mould. Place the lid on the pan, reduce the heat slightly and cook for 2-3 minutes, or until the batter is cooked through.

Using a teaspoon, remove the pockets from the moulds and transfer to a serving platter. repeat the cooking process with any leftover batter and prawns.

To serve, sprinkle a generous amount of the prawn floss over each pocket and drizzle with the spring onion oil and nuoc cham.