Plato principal
Bánh Xèo (Vietnamese Savory Crepes)
1 hPara 4Nutri-Score C€€
C
1 h
1 hBánh Xèo (Vietnamese Savory Crepes)
lo que necesita
Ingredientes
rice flourCereales200 g
waterBebidas300 ml- coconut milkBebidas100 ml
turmeric (ground)Especias5 g
saltEspecias3 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
onion (thinly sliced)Frutas y verduras1 pieza
vegetable oilDespensa30 ml- lettuce (leaves separated)Frutas y verduras1 pieza
- fresh herbs (mint, coriander and perilla)Frutas y verduras50 g
- fish sauceDespensa60 ml
sugarDespensa30 g
lime (juiced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas- chili (sliced)Frutas y verduras1 pieza
por ración
Nutrición
380kcal
- Carbohidratos
- 48 g
- Proteínas
- 14 g
- Grasas
- 15 g
lo que usará
Utensilios
Bol
Varillas
Sartén
Espátula
Cucharón
paso a paso
Preparación
- Paso 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.
- Paso 2
Prepare the dipping sauce
- Mix the fish sauce, sugar, lime juice, garlic and chili with a little water until the sugar dissolves.
- Paso 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.
- Paso 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.
- Paso 5
Serve
- Serve the crepes with lettuce, fresh herbs and the dipping sauce.