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Bánh Xèo – Crispy Vietnamese Pancakes with Shrimp
More recipes: Vietnamese Recipes · All Asian Recipes
Bánh Xèo – Crispy Vietnamese Pancakes with Shrimp
Laura Chen
4
30 Minuten
15 Minuten
350
Vietnamese
Main course
Bánh Xèo are traditional Vietnamese pancakes, fried crisp and filled with shrimp, fresh vegetables and herbs. A light, aromatic dish that is often served with a tangy dipping sauce.
Ingredients
- 200 g rice flour
- 400 ml water
- 1/2 tsp turmeric
- 1 pinch of salt
- 200 g shrimp, peeled and deveined
- 100 g fresh bean sprouts
- 1 medium onion, thinly sliced
- 4 scallions, cut into thin rings
- 30 g fresh herbs (cilantro, mint)
- 2 tbsp oil for frying
- Dipping sauce (3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp sugar, 6 tbsp water, 1 chopped garlic clove, chili to taste)
Instructions
- Whisk the rice flour, water, turmeric and salt in a bowl into a smooth batter.
- Let the batter rest for about 20 minutes. Meanwhile, stir the dipping sauce ingredients together until the sugar has dissolved.
- Heat the oil in a large pan and lightly fry the onions.
- Add the shrimp and fry until almost cooked.
- Pour a ladle of batter into the pan and swirl it quickly so the bottom is thinly covered.
- Scatter the bean sprouts and scallions over one half of the pancake.
- Fry the pancake over medium heat until the edges are crisp and lift easily from the bottom of the pan.
- Fold one half of the pancake over the filling and take it out of the pan.
- Garnish with fresh herbs and serve with the prepared dipping sauce.
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More recipes: Vietnamese Recipes · All Asian Recipes