Banh Xeo (Vietnamese Crispy Pancakes)

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This pancake mix makes about a pint, which in turn makes  4 large pancakes or 8 small ones.

For the pancakes
150g rice flour
1½ tsp ground turmeric
300ml coconut milk, or half coconut half water
1 spring onion, thinly sliced
a pinch of sea salt
a pinch of sugar

For frying
4 tbsp vegetable oil for frying

For the filling
100g peeled prawns, squid, sea bass etc
50g pork belly, cut into thin strips
15g green beans, blanched and cut into thin strips
30g bean sprouts, very briefly blanched if preferred
30g spring onions
30g straw mushrooms
3 shallots, cut into thin strips

To serve
fresh herbs of choice ~ vietnamese mint, basil and/or coriander.
Fast Vietnamese Dipping sauce or the more authentic Nuoc Cham Dipping Sauce.

  1. Make the pancake mix by whisking the ingredients together and letting it sit for 20 minutes.
  2. Meanwhile, stir-fry the pork, then add the beans, then all the other filling ingredients.
  3. Heat some oil in a clean frying pan and pour just enough pancake mix to cover the base.
  4. When the mix is set, pile the filling on top and leave until the pancake is crispy, then fold over and serve.

Eat immediately and start cooking the next one!

 

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