Banh Xeo Pancakes
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 5.6 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/4 cup cornflour
- 1 cup bean sprouts
- 1 large carrot, julienned
- 2 long red chillies, thinly sliced
- 1 bunch coriander, sprigs removed
- 200grams snow peas, halved lengthways
- 200grams sugar snap peas, trimmed
- 1teaspoons turmeric
- 1 1/4 cup rice flour
- 400milliliter coconut milk
- 2tablespoons vegetable oil
- Vietnamese salad dressing, to serve
Method
Step 1 of 4
Combine rice flour, cornflour, turmeric, 2 tsp salt, coconut milk and 1 1/2 cups iced water in a bowl. Cover and refrigerate for 30 minutes.
Step 2 of 4
Meanwhile, blanch peas and carrot in boiling water for 2 minutes. Refresh in cold water and drain well. Add bean sprouts and coriander, reserving some coriander for garnish. Toss to combine.
Step 3 of 4
Heat 2 tsp oil in a 20cm non-stick frying pan over medium heat. Pour quarter of the batter into pan and swirl to evenly cover base. Cook for 4 minutes or until golden. Transfer to a tray, cover and keep warm. Repeat with remaining oil and batter to make 4 pancakes.
Step 4 of 4
Place pancakes onto serving plates. Top one side of each pancake with vegetable mixture, and fold over to enclose filling. Top with chilli and reserved coriander sprigs, and drizzle over dressing to serve.
Categories
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