Vietnamese crispy fritters with glutinous rice, pork and shrimps

I recently returned from a trip to Vietnam. It had been a year and a half since I had been there. And I rediscovered these wonderful crispy glutinous rice fritters. I had made them 3-4 years ago in my old kitchen with the intention of publishing them, but I was caught up in a thousand other things. This last trip gave me the opportunity and the desire to offer you my version. Their texture is incredible. Very crunchy on top and soft on the inside. All this without an ounce of flour, because the outer dough is only made of glutinous rice! Their preparation is a bit tricky, but I give you all the tips to make them at home as in Vietnam.

Recipe for about 6 doughnuts:

225g of sticky rice
240g of water
1/2 teaspoon of salt

Stuffing:

50g of shrimp
50g of pork loin
50g of carrot
1 small clove of garlic
1 small red pepper
1 teaspoon of sugar
1 teaspoon of nuoc mâm
1 Chinese spring onion
pepper
oil

This is the glutinous rice.

Weigh out the 225g needed.

Soak in a large volume of water for at least 4 hours or even overnight.

The next day, rinse, then let the rice drain in a fine sieve. Place it in a rice cooker with the 240g of water and salt. Without a rice cooker, put the rice and water (salted) in a pan. Bring to a boil, lower the heat and cook with a lid for about 20 minutes.

With the rice cooker, put the lid on and turn on the machine, that’s it!

When cooking is complete, let cool with the lid off. You can then touch the rice without burning yourself. It is very sticky! With oiled hands, lightly work the rice into a mass, roughly taking 30 seconds.

For the stuffing, chop the pork and shrimp. Cut the 50g of carrot, the chilli (without the seeds) and the garlic into small pieces.

Pour 3-4 tablespoons of oil into a wok (or skillet) over high heat. Add garlic, chili, carrots, pork and shrimp.

Cook for 5 minutes, stirring regularly.

Add the sugar, the nuoc mâm. Add pepper to taste.

Cook until all liquid has evaporated.

Pour off the heat into a bowl and add the finely chopped green onion.

Everything is ready! It is now necessary to make the balls…

The easiest way is to work with a little oil and a piece of stretch film. Cut a piece of film and place it on the work surface. Pour a little oil on the film and spread it with your fingertips. Divide the glutinous rice into 6. Place a ball on the film and spread it out into a sort of disk.

Pour in a little bit of filling and then start to close up.

Be careful that the stuffing does not come out.

Close the plastic film to complete the ball.

When the ball is perfectly sealed, place it on another oiled stretch film. Do the same for the rest of the rice and stuffing.

Heat a wok or pan of oil. Put down two or three pellets and leave it at that.

If you start trying to turn them, they will stick to the instrument you are using. Let them color. Once golden, they will not stick at all. The crust must be solid before you can move them in the wok.

And the best way to turn them afterwards is to use wooden chopsticks.

This time you can return them without worry. The doughnuts should be well colored and crispy.

Let them cool for 10 minutes before serving with a chilli sauce.

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Vietnamese crispy fritters with glutinous rice, pork and shrimps

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Vietnamese crispy fritters with glutinous rice, pork and shrimps

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