Hoofdgerecht
Bánh Xèo (Vietnamese Savory Crepes)
1 uVoor 4Nutri-Score C€€
C
1 u
1 uBánh Xèo (Vietnamese Savory Crepes)
wat je nodig hebt
Ingrediënten
rice flourGranen200 g
waterDranken300 ml- coconut milkDranken100 ml
turmeric (ground)Kruiden en specerijen5 g
saltKruiden en specerijen3 g
spring onion (finely sliced)Groente en fruit2 stukken
pork belly (thinly sliced)Vlees200 g
shrimp (peeled and deveined)Vis200 g
beansproutsGroente en fruit200 g
onion (thinly sliced)Groente en fruit1 stuk
vegetable oilVoorraadkast30 ml- lettuce (leaves separated)Groente en fruit1 stuk
- fresh herbs (mint, coriander and perilla)Groente en fruit50 g
- fish sauceVoorraadkast60 ml
sugarVoorraadkast30 g
lime (juiced)Groente en fruit1 stuk
garlic (minced)Groente en fruit2 stukken- chili (sliced)Groente en fruit1 stuk
per portie
Voedingswaarden
380kcal
- Koolhydraten
- 48 g
- Eiwitten
- 14 g
- Vetten
- 15 g
wat je gebruikt
Keukengerei
Mengkom
Garde
Koekenpan
Spatel
Soeplepel
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Prepare the dipping sauce
- Mix the fish sauce, sugar, lime juice, garlic and chili with a little water until the sugar dissolves.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Serve the crepes with lettuce, fresh herbs and the dipping sauce.