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.
Why this dish is good for you
Naturally gluten-free, since the batter is nothing but rice flour. The prawns bring iodine and selenium, the raw sprouts vitamin C and folate. Wrapping the pancake in lettuce is not decoration - it puts as much raw leaf on the plate as there is batter.
Ingredients
- Rice flour200 g
- Coconut milk200 g
- Water(for the batter)300 g
- Turmeric(gives the yellow colour)3 g
- Prawns(peeled)250 g
- Pork(in thin strips)150 g
- Mung bean sprouts(go into the filling raw)200 g
- Spring onions50 g
- Canola oil30 g
- Lettuce(large leaves for wrapping)150 g
- Mint(fresh)20 g
- Salt4 g
Method
- 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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