BANH XEO (VIETNAMESE SHRIMP PANCAKES)
If there's no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they're an omelet filled with "surf and turf"-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they're sure to be a hit.
Provided by MrMe
Time 1h20m
Yield 4
Number Of Ingredients 20
Steps:
- Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
- Mix rice flour, water, coconut milk, green onions, and saffron powder.
- Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
- Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 38.5 g, Cholesterol 62.1 mg, Fat 22.7 g, Fiber 2.8 g, Protein 15.8 g, SaturatedFat 10.3 g, Sodium 1694.8 mg, Sugar 11.3 g
CHICKEN TEMPURA PANCAKES
This dinner pancakes are light, healthy and delicious. The carrots and zucchini give them great color and the tempura batter makes them slightly crispy. Serve with the soy dipping sauce.
Provided by SoChic
Categories Asian
Time 30m
Yield 8 pancakes15
Number Of Ingredients 13
Steps:
- Combine flour, egg, water. This should make a thin batter. Adjust ingredients as necessary.
- In a separate bowl, combine carrots, zucchini, garlic, ginger, bean sprouts and chicken.
- Pour batter over vegetable and chicken mixture, gently stir until the mixture is covered with batter.
- Heat oil over medium-high heat in frying pan.
- Pour 1/2 cup portions of mixture in frying pan. Cook for 3-4 minutes on each side, until golden brown and cooked through.
- Combine soy sauce, vinegar and sugar. Serve on the side with pancakes as a condiment.
Nutrition Facts : Calories 215.6, Fat 11.2, SaturatedFat 2.4, Cholesterol 62.8, Sodium 1066.9, Carbohydrate 12.4, Fiber 1.9, Sugar 5.1, Protein 17.1
BANH XEO
Banh xeo are Vietnamese rice pancakes filled with various vegetables and meats. Thin and crispy, the finished pancakes are cut into pieces, tucked into lettuce wraps, and finished with fragrant herbs and a spicy nuoc cham dipping sauce. This recipe features the classic shrimp and pork, using bacon for the hit of smoky flavor. If bean sprouts are unavailable, try finely shredded cabbage instead. The batter can be made two days ahead and stored in the refrigerator. When ready to use, bring it to room temperature and whisk until well blended, adding water if needed to thin the batter. (It should be slightly thicker than the texture of heavy cream.) Banh xeo are best eaten as they are made, but if you need to keep them warm while making all four pancakes, heat the oven to 200 degrees and set a rack over a baking sheet. As you make the pancakes, transfer them to the rack to keep warm.
Provided by Kay Chun
Categories dinner, lunch, seafood, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the batter: In a small bowl, whisk flour, cornstarch, salt and turmeric. In another small bowl, combine boiling water with coconut milk, then slowly drizzle into dry mixture, whisking constantly until smooth. Cover bowl tightly with plastic wrap, and let stand at room temperature for 30 minutes.
- Meanwhile, make the dipping sauce: In a small bowl, combine all ingredients and mix well.
- Make the pancakes: Divide the shrimp and bacon into 4 equal portions and season with salt. Season bean sprouts separately with salt. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add a single portion of shrimp and bacon and cook, stirring, until no longer raw, about 2 minutes. Spread shrimp and bacon in a single layer.
- Whisk scallions into batter until well blended. The batter should be slightly thicker than heavy cream. Add a little water, if needed. Pour 1/2 cup batter into skillet, distributing over and around the filling. Tilt pan to coat the bottom of the skillet. (Pancakes should be 8 to 9 inches wide.) Fill in holes with more batter, if necessary. Scatter 1/2 cup bean sprouts over the pancake, cover skillet and cook until sprouts soften, about 2 minutes.
- Uncover and cook over medium-low until pancake is golden and crispy underneath, about 3 minutes longer. Slide a spatula underneath the pancake and fold it in half to enclose the filling. Transfer pancake to a serving plate. Repeat with the remaining batter and fillings.
- Serve pancakes with lettuce leaves, herbs and nuoc cham. Using scissors, cut pancakes into small pieces. Lay out a lettuce leaf and fill with a piece of pancake. Top with herbs, wrap and dip into nuoc cham.
VEGETARIAN VIETNAMESE CRISPY PANCAKES
Make and share this Vegetarian Vietnamese Crispy Pancakes recipe from Food.com.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- To make the filling, heat the sesame oil in a wok and stir-fry the tofu until golden. Set aside.
- Stir-fry the ginger, garlic, bamboo shoots, spring onions and onion for 2-3 minutes or until just tender.
- Season with salt and add the shaved coconut and stir to combine.
- Remove from the heat, set aside and keep warm.
- To make the batter, sift the rice flour, turmeric, salt and sugar into a mixing bowl.
- Stir in the coconut milk, sunflower oil and water until well combined and the batter is smooth with the consistency of pouring cream.
- Heat a large, non-stick frying pan over a medium to high heat, and lightly grease with a little sunflower oil.
- Pour in enough batter to cover the pan and swirl around to make a thin crêpe. Cook on one side only for 3-5 minutes or until golden and crisp.
- Make, fill and eat pancakes one at a time. Fill the crêpe and fold over, then transfer to a serving platter.
- Serve the herbs and lettuce on a separate plate. Wrap portions of the crêpe and some herbs in the lettuce lie san choy bau. Add a squeeze of lime. Then repeat until all the crêpe batter has been used.
Nutrition Facts : Calories 954.7, Fat 62.1, SaturatedFat 48.7, Sodium 85.4, Carbohydrate 92.3, Fiber 8.4, Sugar 6.7, Protein 17.1
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