Banh xeo (crispy pancakes)

Recipes / Meat

Take inspiration from Vietnamese cooking for this fresh and fragrant Asian pork pancake dish.

Recipe «Banh xeo (crispy pancakes)» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 220g rice flour, 2 tbsp cornflour, 1 x 400ml can coconut milk, 310ml iced water, 1 tsp ground turmeric , 1 tsp sugar, 1/2 tsp salt, Pinch of white pepper , 2 tbsp peanut oil, 1 brown onion, halved, cut into thin wedges, 300g Pork porterhouse Steak, thinly sliced, 12 cooked prawns, peeled, coarsely chopped, 130g bean sprouts, trimmed, Butter lettuce leaves, to serve, Fresh mint leaves, to serve, 60ml fish sauce.

Ingredients:

  • 220g rice flour 
  • 2 tbsp cornflour 
  • 1 x 400ml can coconut milk 
  • 310ml iced water 
  • 1 tsp ground turmeric 
  • 1 tsp sugar 
  • 1/2 tsp salt 
  • Pinch of white pepper 
  • 2 tbsp peanut oil 
  • 1 brown onion, halved, cut into thin wedges 
  • 300g Pork porterhouse Steak, thinly sliced 
  • 12 cooked prawns, peeled, coarsely chopped 
  • 130g bean sprouts, trimmed 
  • Butter lettuce leaves, to serve 
  • Fresh mint leaves, to serve 
  • 60ml fish sauce 
  • 60ml fresh lime juice 
  • 1 1/2 tbsp water 
  • 1 tbsp caster sugar 
  • 1 long fresh red chilli, halved, deseeded, finely chopped 

Instructions

  1. To make the nuoc cham, combine fish sauce, lime juice, water, sugar, chilli and garlic in a small bowl. Stir until sugar dissolves.
  2. Stir the combined flour, coconut milk, water, turmeric, sugar and salt in a medium bowl. Season with white pepper. Cover and place in the fridge for 1 hour or overnight to rest.
  3. Heat a 20cm (base measurement) non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Stir-fry the onion and pork for 5 minutes or until golden. Transfer to a plate. Wipe the pan clean.
  4. Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until smoking. Add one-quarter of the flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for 5 minutes or until underside is golden. Place one-quarter of pork mixture and one-quarter of the prawn on half the pancake. Top with one-quarter of bean sprouts. Fold over to enclose. Transfer to a plate and cover with foil. Repeat with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts. Cut each pancake into quarters and serve with lettuce and mint.