How to Make Beautiful and Simple Butterfly Pea Flour Dumplings with Shrimp and Meat at Home

How to make Blue Butterfly Pea Flower Tapioca Cake with Shrimp and Meat Filling

• 1

  Prepare the ingredients

  To remove the fishy smell from the shrimp, dissolve 1 spoon of salt in 300ml of water, soak the shrimp for about 5 – 10 minutes, then rinse thoroughly 2 – 3 times with water. After that, take the shrimp out to drain.

  Once the shrimp are cleaned, peel off the head and shell, then use a knife to gently cut along the back of the shrimp and slowly pull out the black vein to remove it, then chop into small cubes.

  How to clean shrimp without the fishy smell:

  • Method 1: Sprinkle cornstarch on the shrimp. Cornstarch will help eliminate the fishy smell and absorb any dirt still clinging to the shrimp, then rinse the shrimp clean.
  • Method 2: Soak the shrimp in diluted saltwater or a little white wine, gently squeeze with your hands to clean the shrimp. Then rinse thoroughly with water before cooking.

  Soak the pork in diluted salt water for 3 minutes. Then rinse with clean water and let it drain. Once the meat is drained, dice it.

  Effective ways to eliminate the smell of pork:

  • Method 1: Rinse the pork briefly to remove the smell; massage the meat with salt or lemon juice for about 3 – 5 minutes, then rinse with clean water and chop it into small pieces for cooking.
  • Method 2: You can also blanch the meat briefly in boiling water for about 3 minutes, then remove it, rinse with water, and chop it into small pieces.
  • Method 3: To eliminate the smell of the meat, you can use a little vinegar to wash the pork, then rinse multiple times with water before cooking.

  See details: Effective ways to eliminate the smell of pork

  Chop off the wilted green leaves and roots of the scallions, wash them thoroughly, then chop them finely and place them in a bowl.

  Peel the shallots and chop them finely. Peel the garlic, mince it, and divide it into 4 portions.

  Remove the stems from the chilies, wash them, and chop them finely.

  Marinate the shrimp with 1 teaspoon of seasoning, 1/2 teaspoon of salt, 2 teaspoons of sugar, 1 tablespoon of fish sauce, 1 teaspoon of ground pepper, 1 portion of minced garlic, and 1 finely chopped shallot.

  Marinate the pork with 1 teaspoon of seasoning, 1/2 teaspoon of salt, 2 teaspoons of sugar, 1 tablespoon of fish sauce, 1 teaspoon of ground pepper, 1 portion of minced garlic, and 1 finely chopped shallot.

  Stir well and let the shrimp and pork marinate for 30 minutes to absorb the flavors.

  

  

  

  
• 2

  Cooking blue butterfly pea water

  Put a pot on the stove and turn on medium heat, add 200ml of water into the pot and bring it to a boil. When the water boils, add 15g of butterfly pea flowers and cook for about 3 minutes until the water turns dark blue, then remove the flowers.

  After that, add 1 tablespoon of lemon juice to the pot; at this point, the color of the water will change to purple, then turn off the heat.

  

  
• 3

  Kneading the dough

  You put 300g of tapioca flour into an bowl, create a small well in the center, and then slowly pour in the boiling butterfly pea flower water.

  After that, you quickly mix the flour with a ladle, then use your hands to knead until the dough is smooth and elastic, forming a unified mass that does not stick to your hands.

  Once you have finished kneading the dough, to prevent it from drying out, cover it with plastic wrap until you shape the dumplings.

  Tip:

  • When adding water to knead the dough, you should not pour all the water at once, as it is difficult to gauge the right amount; if you pour too much, the dough will become too wet and won’t hold together.
  • The water used to knead the dough must be boiling hot for effective kneading.
  • If during the kneading process the dough feels dry, add more water; if it’s too wet, add more flour.

  

  

  

  
• 4

  Making Fried Shallots

  Place a pan on the stove over medium heat, when the pan is hot, add 5 tablespoons of cooking oil and then add the remaining shallots to fry until fragrant.

  When the shallots are golden and fragrant, turn off the heat and to remove excess oil, you sieve the shallots through a strainer.

  

  

  

  
• 5

  Making Shallot Oil

  You can reuse the oil that was just used to fry the shallots, pour the oil into a pot and bring to a boil, when the oil is boiling, turn off the heat and pour the oil into a bowl with scallions.

  

  
• 6

  Stir-frying the filling

  Place a pan on the stove over medium heat, add 2 tablespoons of annatto oil, wait for the oil to heat up, then add 1 portion of minced garlic to sauté until fragrant.

  Once the garlic is fragrant, add the pork and stir-fry for about 3 minutes until it is firm, then add the shrimp and stir-fry for another 5 minutes.

  Season with 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, stir well, and taste to adjust seasoning before turning off the heat.

  

  

  

  
• 7

  Shaping the cake

  Remove the plastic wrap from the bowl of dough, knead it lightly, then take a piece of dough, roll it into a long log, and cut the dough into pieces about 2 finger lengths.

  Roll each piece of dough into a ball and dust a layer of dry flour on a flat surface, then roll the dough out thinly.

  After that, gently place the filling made of meat and shrimp into the dough and use your hands to tightly seal the edges of the cake so that it does not burst when boiled.

  

  

  

  
• 8

  Boiling the bánh

  Place a pot on the stove, turn the heat to medium, add about 500ml of water, and bring the water to a boil.

  Then, gently drop each bánh into the pot and boil for about 5 – 7 minutes until the bánh becomes translucent, then remove the bánh and place it into a bowl of water to soak for 2 minutes before arranging them on a plate, mixing thoroughly with scallion oil.

  Tip: To prevent the bánh from sticking together, add a little cooking oil while boiling and soaking the bánh.

  

  

  

  
• 9

  Making Fish Sauce

  You put 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of lemon juice, 2 tablespoons of filtered water, the remaining minced garlic, and minced chili into a bowl.

  Then, you stir the ingredients until they dissolve, and adjust the seasoning to your taste to complete.

  

  

  

  
• 10

  Final Product

  After boiling, place the cakes on a plate and drizzle fried shallots on top. Then, pour enough fish sauce according to your taste and enjoy.

  The cakes have a beautiful purple color and are very appealing, with a chewy texture, blending with the savory taste of the meat and shrimp filling.

  Show off your cooking skills and treat the whole family!