Banh Xeo
Khanh OngIngredients:
- 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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