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Bánh Xèo (Vietnamese Savory Crepes)
1 Std.Für 4Nutri-Score C€€
C
1 Std.
1 Std.Bánh Xèo (Vietnamese Savory Crepes)
was Sie brauchen
Zutaten
rice flourGetreide200 g
waterGetränke300 ml- coconut milkGetränke100 ml
turmeric (ground)Gewürze5 g
saltGewürze3 g
spring onion (finely sliced)Obst & Gemüse2 Stücke
pork belly (thinly sliced)Fleisch200 g
shrimp (peeled and deveined)Fisch200 g
beansproutsObst & Gemüse200 g
onion (thinly sliced)Obst & Gemüse1 Stück
vegetable oilVorräte30 ml- lettuce (leaves separated)Obst & Gemüse1 Stück
- fresh herbs (mint, coriander and perilla)Obst & Gemüse50 g
- fish sauceVorräte60 ml
sugarVorräte30 g
lime (juiced)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse2 Stücke- chili (sliced)Obst & Gemüse1 Stück
pro Portion
Nährwerte
380kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 14 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Rührschüssel
Schneebesen
Bratpfanne
Küchenspatel
Schöpfkelle
Schritt für Schritt
Zubereitung
- Schritt 1
Make the batter
- Whisk the rice flour, water, coconut milk, turmeric and salt in a bowl until smooth.
- Stir in the sliced spring onion and let the batter rest.
- Schritt 2
Prepare the dipping sauce
- Mix the fish sauce, sugar, lime juice, garlic and chili with a little water until the sugar dissolves.
- Schritt 3
Cook the pork and shrimp
- Heat a little oil in a frying pan and fry the pork belly until golden.
- Add the shrimp and onion and cook until the shrimp turn pink.
- Schritt 4
Fry the crepes
- Pour a ladle of batter into the hot pan and swirl to coat thinly.
- Scatter beansprouts over one half and cook until the edges crisp.
- Fold the crepe in half and slide it out; repeat with the remaining batter.
- Schritt 5
Serve
- Serve the crepes with lettuce, fresh herbs and the dipping sauce.