Banh Xeo

Khanh Ong

Ingredients:

1 cup of rice flour
2 tbsp cornstarch
400ml can of TCC coconut milk
1 cup of iced water
2 tsp turmeric
1 tsp sugar
1⁄2 tsp salt
2 thinly sliced spring onion stalks
250g thinly sliced pork belly
150g tiger prawns raw, peeled and chopped
1 brown onion thinly sliced
1 tbsp Squid Brand fish sauce
a pinch of salt
1⁄2 tbsp white pepper
1⁄4 cup peanut oil
1⁄2 cup bean sprouts

To Serve:

Nuoc Cham dipping sauce
lettuce of your choice
vietnamese mint
coriander
mint

Method:

Mix flour, corn starch, coconut milk, water, turmeric, sugar, salt and spring onions in a large mixing bowl until a smooth batter forms.
set a side
in another mixing bowl combine pork belly, prawns, onion, fish sauce salt and pepper and leave to marinate for 30 minutes.
heat a large wok and add 2 tsps of peanut oil, spoon 2 tbsp of the pork belly mixture into the wok and cook for 2 minutes, ladle a full ladle of the batter into the wok and roll it around so the mixture is thin, turn the heat on high and cook on low for about 5 minutes then place a small hand full of the bean sprouts over the banh xeo. cover with a lid and cook for 1 minute.
fold the banh xeo in half and remove from the wok.
repeat until all the mixture and batter is used.
on a large platter place all the lettuce and herbs, place the banh xeos next to the herbs and serve with a nuoc mam dipping sauce

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