Banh Beo Hors D'oeuvres

(Makes about 35) For the batter: 1 and 1/4 cups of rice flour (or 2 cups plus 1 tbsp if using rice starch) 2.5 Tbsp of tapioca starch Mix with 1 cup of water until completely dissolved, then mix in 1 more cup of boiling water. Let the batter rest 30 minutes. Little 3 inch sauce dishes are great for banh beo. Slightly brush the dishes with oil. Fill steamer halfway with water and bring to a boil. Put in as many dishes as your steamer can hold, stir the batter thoroughly and fill the dishes halfway. Steam for 3-5 mins. For shrimp topping: 1 cup of dried shimps, soak in hot water for 30 minutes. Drain and grind shrimps in food processor until they resemble flakes. Stir fry shrimp flakes on low-medium heat , stir in 1 tsp salt, 1 tsp sugar, 1tbsp annatto seed oil for color (optional). Cook until shrimp flakes are somewhat dried out and fluffy. If using fresh shrimps, steam or cook 1 lb of shimps in 1 cup of water. Peel cooked shimps and proceed in the same manner as with soaked and drained dried shrimps. For croutons: Cut 3 slices of bread (or bagels) into small sized croutons. Slightly spray with oil and bake in 350F preheated oven for 10 minutes or until crispy. For scallion oil: Chop 2 cups of scallion. Put chopped scallion in a heat proof bowl, mix in 1 tbsp of oil, microwave on high for 45 seconds to 1 minute. For fish sauce mix: 1.5 cups water 3 Tbsp sugar 4 Tbsp fish sauce 1 Tbsp lime juice (half a lime) 3 garlic cloves 1 thai bird's eyes chili, finely minced Mix everything together, do a taste test and adjust the mix to your liking. *Fried shallots are store bought. You can buy sauce dishes at the oriental markets, Pier One Imports, Crate & Barrel or World Market.