If you’re a fan of interesting textures, you will love bánh xèo. This crispy yellow pancake is stuffed with crunchy bean sprouts and soft shrimp. To eat, roll portions of the bánh xèo with fresh herbs and lettuce. Don’t forget to dip each bite in the light fish sauce for a burst of flavour.
INGREDIENTS
For batter:
- 500g bánh xèo powder
- 1 can of coconut milk
- 1 cup of water
- 1 pinch of turmeric powder
For stuffing:
- 200g headless shelled shrimp
- 200g bean sprouts
- 1 medium onion thinly sliced
- Salt and pepper to taste
- 2 tbsp cooking oil
- Spring onions
- Shallots
For wrapping:
- 1 head of mustard greens
- and/or lettuce
- 1 bunch of cilantro
- and mint leaves
- Shredded cucumber
- and carrots
- Rice paper
For dipping sauce:
- 3 tbsp rice vinegar
- 1 tsp salt and pepper
- 2 tsp sugar
- Half a lime
- Shredded carrots
- Fresh chillies
- Water
INSTRUCTIONS
- Prepare the dipping sauce by mixing vinegar and sugar together in a bowl, season with salt and pepper. Add chillies, shredded carrots and lime juice. Dilute with a little water.
- Add diced shallots to raw shrimp and season. Set aside for 15 minutes.
- Heat a skillet on medium high, add cooking oil and sauté the shrimp until the flesh turns pink. Toss onions in the same skillet to stir-fry and set aside.
- Make the batter by mixing the powder and water in a large bowl. Add the coconut milk and turmeric to the batter, season and mix thoroughly.
- Heat a large pan. Pour the batter and quickly tilt and rotate the pan so batter is evenly spread to cover the pan.
- Cover with a lid and let the batter cook for a few minutes. Spread shrimp, bean sprouts, spring onions, and stir-fried onions evenly on one side of the pancake.
- Lower heat to medium and wait for the bánh xèo to become crispy on the edges before gently folding in half.
- Transfer bánh xèo to a plate and serve immediately with herbs, fresh greens, rice paper, and dipping sauce
