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Banh Xeo - Crisp Rice Flour Pancake with Prawns

A batter of rice flour and coconut milk, yellow with turmeric, that sizzles in the hot pan - which is where the name comes from. Filled with prawns, pork and sprouts, eaten wrapped in lettuce leaves.

Banh Xeo - Crisp Rice Flour Pancake with Prawns

Ingredients

Instructions

  1. Whisk rice flour, coconut milk, water, turmeric and half the salt into a thin batter - it should pour like cream. Rest for thirty minutes.
  2. Cut the pork into strips and sear it in a little oil, then salt. Add the prawns briefly until they curl. Remove both.
  3. Get a non-stick pan genuinely hot, add a teaspoon of oil and pour in a ladle of batter. Swirl the pan at once so the batter spreads thin.
  4. Cover and cook for two minutes, then lay meat, prawns and a handful of raw sprouts on one half.
  5. Take the lid off and keep cooking uncovered until the edges brown and lift - three to four minutes. Only then is it crisp.
  6. Fold over and serve at once. At the table break off pieces, wrap them in a lettuce leaf with mint and dip into the sauce.

Warum der Pfannkuchen zischt

Xeo is an onomatopoeic word for exactly the sound the batter makes when it hits the hot pan. No sizzle means the pan is too cold - and the pancake turns soft instead of crisp.

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