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Bánh Xèo (Vietnamese Crispy Pancake)
1 hPara 4Nutri-Score C€€
C
1 h
1 hBánh Xèo (Vietnamese Crispy Pancake)
receta de
@anguswannnn
@anguswannnn
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
rice flourCereales200 g
waterBebidas300 ml- coconut milkBebidas100 ml
turmeric (ground)Especias5 g
spring onion (finely sliced)Frutas y verduras2 piezas
pork belly (thinly sliced)Carne200 g
shrimp (peeled and deveined)Pescado200 g
beansproutsFrutas y verduras200 g
vegetable oil (for frying)Despensa60 ml- fish sauceDespensa45 ml
sugarDespensa30 g
lime (juiced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas- chili (sliced)Frutas y verduras1 pieza
- lettuce (leaves separated)Frutas y verduras1 pieza
- fresh herbs (mint, cilantro and perilla)Frutas y verduras50 g
por ración
Nutrición
380kcal
- Carbohidratos
- 48 g
- Proteínas
- 14 g
- Grasas
- 15 g
lo que usará
Utensilios
Bol
Varillas
Sartén
Espátula
Cazo
paso a paso
Preparación
- Paso 1
Make the batter
- Whisk the rice flour, water, coconut milk and turmeric in a bowl until smooth.
- Stir in the sliced spring onion and let the batter rest.
- Paso 2
Prepare the dipping sauce
- Warm the fish sauce, sugar and a little water in a saucepan until the sugar dissolves.
- Off the heat, add the lime juice, minced garlic and sliced chili.
- Paso 3
Cook the pork and shrimp
- Heat a little oil in a frying pan and sear the pork belly until golden.
- Add the shrimp and cook until just pink, then set aside.
- Paso 4
Fry the pancakes
- Ladle the batter into the hot oiled pan and swirl to coat thinly.
- Scatter the pork, shrimp and beansprouts over one half.
- Cover and cook until the edges are crisp and lacy.
- Paso 5
Fold and serve
- Fold the pancake in half and slide onto a plate.
- Serve with lettuce, fresh herbs and the dipping sauce.
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