Plat
Bánh Xèo (Vietnamese Crispy Pancake)
1 hPour 4Nutri-Score C€€
C
1 h
1 hBánh Xèo (Vietnamese Crispy Pancake)
ce qu’il vous faut
Ingrédients
rice flourCéréales200 g
waterBoissons300 ml- coconut milkBoissons100 ml
turmeric (ground)Épices5 g
spring onion (finely sliced)Fruits et légumes2 morceaux
pork belly (thinly sliced)Viandes200 g
shrimp (peeled and deveined)Poissons200 g
beansproutsFruits et légumes200 g
vegetable oil (for frying)Épicerie60 ml- fish sauceÉpicerie45 ml
sugarÉpicerie30 g
lime (juiced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux- chili (sliced)Fruits et légumes1 morceau
- lettuce (leaves separated)Fruits et légumes1 morceau
- fresh herbs (mint, cilantro and perilla)Fruits et légumes50 g
par portion
Nutrition
380kcal
- Glucides
- 48 g
- Protéines
- 14 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
Poêle
Spatule
Casserole
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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