Vietnamese Steamed Rice Roll with KANI (Banh Cuon)

Ingredients for Flour
2 cups of rice flour | 3 tbsp of tapioca starch | 1 tsp of salt | 2 cups of water | Pot for steamed rice-skin dumplings, cloth diaper, rubber band |Water

Direction
1. Sift rice flour and tapioca starch, put them into a bowl, slowly add water and mix them together.
?2. Wet cloth diaper, stretch it on the pot mount, tied with a rubber band. Add water into the pot, close the lid and boil up.
3. Open the lid, smearing the dough on the top.Close the lid for a moment until dough cooked.?Put Crab Stick in the center of dough, follow by the filling. Using a spatula, wrap the filling. Put the steamed rice roll on dish, top with fried shallots, sliced Vietnamese ham and fried Crab Stick.?Serve with sauce.

Ingredients for Filling
10 pcs of Crab Stick | 1 cup of ground pork | 1 tbsp of minced garlic | 1 tsp of sugar | 2 tbsp of oyster sauce | 1 cup of chopped spring onion | 1 tsp of salt | 1 tsp of pepper | 2 tbsp of vegetable oil

Direction
Fry garlic until golden brown then add ground pork and fry till cooked. Season with sugar, oyster sauce, salt and pepper. Add spring onion and stir well, then set aside.

Ingredients for Fried KANI FRESH
3 pcs of Crab Stick (tear into small pieces) | 1 tbsp of crispy flour | Vegetable oil for pan frying

Direction
Mix Crab Stick with crispy flour, then deep fry till golden brown. Scoop out and drain.

Other Ingredients
1 tbsp of sliced Vietnamese ham? | 1/2 cup of fried shallots??

Ingredients for Sauce
1 pcs of pounded red chili | 1/2 tbsp of coconut palm sugar | 1 tbsp of fish sauce | 1/2 cup of water | 1/2 tsp of salt | 3 tbsp of grind pickled garlic | 2 tbsp of tamarind juice | 1/4 cup of ground fried peanuts

Direction
Put coconut palm sugar, water, fish sauce, salt and tamarind juice into the pot and boil together.Simmer until sugar dissolved then add red chili and grind pickled garlic. Continue simmer for a moment. Set aside then serve in a bowl and sprinkle with peanuts