Plat
Bánh Xèo (Vietnamese Savory Crepes)
1 hPour 4Nutri-Score C€€
C
1 h
1 hBánh Xèo (Vietnamese Savory Crepes)
ce qu’il vous faut
Ingrédients
rice flourCéréales200 g
waterBoissons300 ml- coconut milkBoissons100 ml
turmeric (ground)Épices5 g
saltÉpices3 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
onion (thinly sliced)Fruits et légumes1 morceau
vegetable oilÉpicerie30 ml- lettuce (leaves separated)Fruits et légumes1 morceau
- fresh herbs (mint, coriander and perilla)Fruits et légumes50 g
- fish sauceÉpicerie60 ml
sugarÉpicerie30 g
lime (juiced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux- chili (sliced)Fruits et légumes1 morceau
par portion
Nutrition
380kcal
- Glucides
- 48 g
- Protéines
- 14 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
Poêle
Spatule
Louche
pas à pas
Préparation
- Étape 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.
- Étape 2
Prepare the dipping sauce
- Mix the fish sauce, sugar, lime juice, garlic and chili with a little water until the sugar dissolves.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Serve the crepes with lettuce, fresh herbs and the dipping sauce.