VEGAN WATER FERN CAKES FROM VEGETABLE PRAWN CRACKERS VERSION

by Thao Le

Today, we introduce you to water fern cakes, a Central Vietnamese snack that's both delicious and nutritious. They are one of the most traditional and closest to Vietnamese snacks, created with relatively simple ingredients such as rice flour, mung beans, pork, scallion oil, croutons, and Thai chili, and topped with sweet and sour fish sauce.

Water Fern Cakes are one of Hue's most popular rice cake dishes, known for their soft, slightly chewy texture and flavorful topping of shredded shrimp and pork crackling. However, instead of the traditional rice flour-based water fern cakes, Anchay.vn and Food Blogger Duong Yen Nhi (Accnhi) will demonstrate how to make vegan water fern cakes using vegetable prawn crackers. This is a novel snack, but it tastes incredible; there is no need to measure or mix flour, and you can also make Water Fern Cakes, the famed vegetarian version of Hue's ancient capital, using the familiar ingredient of vegetable prawn crackers.

With this Vegan Water Fern Cakes from Vegetable Prawn Crackers version recipe, you can easily create a masterpiece to treat the entire family on the weekend. Join us in the kitchen as we prepare this vibrant and delectable vegetarian snack using the recipe below!

Total Time

30 mins

Difficulty

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 2 Servings

1

pack of Vegetable Prawn Cracker (available at Asian markets and grocery stores)
2

Carrots (minced)
4

tablespoons of Vegetarian Fish Sauce
1

tablespoon of Sugar
1/2

cup of Warm Water

Time

Preparation Time

25 mins
Cooking Time

5 mins
Total Time

30 mins

Goes Great with

VEGAN KIMBAP ROLLED IN KOREAN AND VIETNAMESE STYLE

VEGAN NORI AND POTATO ROLLS

VEGAN SPROUTS SALAD WITH ORANGE DRESSING

VEGAN SALAD WITH PASSION FRUIT DRESSING

VEGAN AVOCADO SALAD

avocado

Method

PREPARATION
For the Filling
Carrots: Heat a bit of oil in a saucepan, add the minced carrots, and stir-fry until the carrots are drained.
Tofu: Stir-fry in the same way as carrots, seasoning with 2 tablespoons of soy sauce and a pinch of ground pepper for taste.
Mung Beans: Place the soaked mung beans in a saucepan with an additional amount of water to cover, season with salt, and simmer until the green beans are tender, then mash.
Sandwiches: Dry the sandwich edges in an air fryer or deep-fry them in a saucepan.
Scallion Oil: Heat a bit of cooking oil to a boil, then carefully pour it into the cup of finely chopped scallions.
For the Drizzling Sauce: In a mixing cup, whisk together 1 tablespoon of sugar, 1/2 cup of warm water, 4 teaspoons of vegetarian fish sauce, and minced chili.
Note: Vegetarian fish sauces vary in saltiness, so taste them to choose the right amount for you!
For the Crust: Cooking times will vary according to the type of prawn cracker. With these veggie prawn crackers, soak them in warm water for 20 minutes, then separate the sticky ones with your hands.
Next, add a little bit of cooking oil to a saucepan of boiling water, simmer for 5 minutes to prevent them from sticking together, then remove and drain.
INSTRUCTIONS
On a serving dish, spread drained veggie prawn crackers, top with varied fillings, and drizzle with vegetarian fish sauce. Enjoy!

Notes:

Vegan Water Fern Cakes from Vegetable Prawn Crackers version are a vibrantly colored, delectable snack that's really simple to prepare at home. Vegan Water Fern Cakes with a delicate texture and scrumptious, crunchy, and flavorful toppings make for an unforgettable dining experience. Let's head to the kitchen with Anchay.vn and Food Blogger Duong Yen Nhi (Accnhi) this weekend and make this one-of-a-kind snack! Best of success!

Goes Great with