1.5 cup tapioca flour
0.5 cup rice flour
½ tsp salt
1 cup hot water
4 cups water
9 inches round pan
Cooking oil to brush the pan
1 cup dried ebi
1 tbs sugar
4 cloves garlic
Cooking oil for stir-fry
8 large red chilies
2 cloves garlic
sugar and salt to taste
½ cup water
A splash of lemon juice or vinegar
Brush the pan to steam the talam with cooking oil. Prepare the steamer and heat up the pan.
In a large bowl, mix tapioca flour, rice flour. Pour hot water on the flour slowly and stir to mix. Add regular water and continue to stir until everything mixed evenly.
In a medium heat, cook the flour mixture in a pot and stir until the mixture started to get thickens.
Pour the flour mix into the pan. Place it in a steamer and cook for about 20-25 minutes. Take the pan out from the steamer and cool down.
To serve, cut the talam ebi with plastic knife (or oily knife). Place it in a plate and sprinkles with ebi, fried onions, green onions, and chili sauce.
To make ebi
Crush garlic and chopped.Soak ebi in cold water for about 5 minutes. Drain the water. Grind ebi until finely chopped. In a medium wok, heat up about 4 tbs of cooking oil. Put in garlic and stir fry for about 1 minute then add ebi and sugar. Contimur to stir fry until ebi color got a little bit darker.
Grind chilies and garlic until finely chopped. Put the chilies and garlic mixture in a small saucepan. Add water and heat up the pan in a medium heat. When the mixture started to boil, add salt and sugar to taste. Turn off the heat and squeeze some lemon juice.