Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Bánh bèo with crispy shrimp

Vietnamese 30 Mins Prep · 15 Mins Cook

Drain and rinse the soaked mung beans. Add to a large pot filled with water and place over a medium heat. Bring to a boil. Boil the beans until very soft. Transfer to a food processor and pulse until smooth. Add extra water, if necessary. Stir in 1 tsp salt and set aside.
In a large bowl, combine rice flour, tapioca flour and 1 tsp salt. Gradually whisk in half the warm water, mixing until smooth. Add the remaining water and whisk again. Let the batter rest for 1 hour.
In a small saucepan, heat the oil over a medium heat. Finely chop the spring onions. Add the spring onions and salt to the oil, stirring for 1-2 minutes until just softened. Remove from heat and set aside.
To make the dipping sauce, whisk together fish sauce, water, sugar and lime juice in a bowl. Finely chop the chilli and add to the sauce. Set aside until ready to serve.
To steam the rice cakes, prepare a steamer with simmering water. Brush small, shallow heatproof bowls with some of the scallion oil. Arrange the bowls in a steamer and fill each with 1 tablespoon of the batter. Steam over simmering water for 5 minutes or until set. Carefully remove the bowls and let them cool slightly before unmoulding. Place the steamed rice cakes on a serving plate.
Spoon a small amount of mung bean paste onto each rice cake. Top with the crispy shrimp and drizzle over the scallion oil. Serve with the dipping sauce on the side.