In a food processor add steamed mung bean and salt and pulse until smooth.

Rehydrate the dried prawns in cold water for 2 hours. Drain and pat dry with paper towel.

Put the rehydrated prawns in a food processor and blitz to a fine floss.

Heat a small frying pan over low heat, add the prawns, cook on low heat while stirring continuously for 10 minutes or until dry.

Place the mung beans in a large bowl and cover with cold water for 6 hours or overnight.

Wash and drain the pre-soaked mung bean. Put the mung bean in a steamer and steam for 15 minutes or until mung bean is soft.

Store in an airtight container in the pantry or fridge for up to 1 week.

Place the pork fat in a large frying pan over medium-high heat. Render the fat on all sides for 20 minutes until crispy. Transfer them to a plate lined with paper towel to drain.

For the scallion oil, place the oil, salt, and onion in a saucepan over medium heat. Cook for 2 minutes or until the oil just starts to simmer. Remove from the heat and set aside.

To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.

Now add the rest of the water, and whisk until you achieve a fine liquid batter. Set aside and let it rest for 1 hour.

To make the batter, in a large bowl combine rice flour, tapioca flour, and salt. Make a well in the center and whisk in ½ the warm water.

Brush the dipping bowls with vegetable oil to make it easier to remove them after cooking.

Working in batches, arrange the bowls in the base of a large bamboo steamer and fill each bowl with 1 tablespoon of batter.

Set the steamer over a saucepan or simmer water and steam for 5 minutes until the rice cake is cooked. Carefully remove the dipping bowls and repeat with the remaining batter.

Remove the steamed rice cakes and transfer them to a serving plate. Spoon a little mung bean onto the cakes, top with a few pieces of pork fat and prawn floss. Drizzle the scallion oil and dipping sauce over the cakes and serve immediately.