Banh Cong (Vietnamese Fried Cake with Shrimp and Mung Bean)\rbr\rbr\rbr\rbrFor more recipes \rbr\rbrIngredients\rbr\rbr23 cup Whole Mung Bean\rbr12 tsp. Salt\rbr2 Banana Leaves\rbr1 cup Rice Flour\rbr1 cup Bread or All Purpose Flour\rbr12 tsp. Alsa Baking Powder\rbr1 13 cup Water\rbr34 cup Coconut Milk\rbr12 tsp. Salt\rbr12 tsp. Sugar\rbr18 tsp. Mushroom Seasoning\rbr12 lb. Shrimp\rbrFrying Oil\rbrDipping Fish Sauce\rbrFresh Herbs\rbr\rbrPut 23 cup whole Mung Bean in a bowl. Soak in water overnight. Next day, drain out the water. Add in 12 tsp. Salt, mix. Let it sit for 15 minutes. \rbrPlace 2 Banana Leaves in steamer. Pour in the Mung Bean and steam for 20 minutes. After 20 minutes, scoop out the Mung Bean and put into a bowl. Then set aside.\rbrIn a bowl add 1 cup Rice Flour. Add 1 cup Bread or All Purpose Flour. Add 12 tsp. Alsa Baking Powder, mix. Add 1 13 cup Water. Mix. Add 34 cup Coconut Milk.\rbrContinue to mix. Add 12 tsp. Salt. Add 12 tsp. Sugar. Add 18 tsp. Mushroom Seasoning. Mix until batter is smooth. Cover with plastic wrap and let it sit for 2 hours.\rbrClean and devein 12 lb. Shrimp. Leave the shell on. Put into a bowl and set aside. Place the ladle in Frying Oil. \rbrWait for the ladle to get hot. Once its hot, take it out of the oil. Scoop some batter into the ladle. Have the bottom of the ladle still in the oil. \rbrScoop some whole Mung Bean. Then some more batter. Place 1 Shrimp on top. Hold it above the oil for a few minutes. \rbrOnce you see bubbles forming, slowing put the whole ladle into the frying oil. \rbrFry until the cake is golden. Place on paper towel. Repeat until you use up all the batter. Serve with Dipping Fish Sauce and Fresh Herbs.