I don't know what possessed me to make these on a 42 degree day, given the amount of time they require you to stand over a giant wok of steaming water, but these are a banh beo/banh bot loc mashup; Vietnamese tapioca starch dumplings, with spicy minced pork and prawns, shallot oil, chilli/garlic/fish sauce and lime to dress, and deep fried crispy shallots.
They look like nothing once cooked, since the tapioca starch cooks to completely translucent, but you turn them over on themselves with a spoon, make sure you get all the garnishes on, and it's down the hatch in one happy mouthful.
