Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
6
- 1 cup fine rice flour
- 2teaspoons turmeric
- 1teaspoons sea salt flakes
- 125milliliter coconut milk
- 2tablespoons vegetable oil
- 500grams green prawns, peeled, deveined, tails removed
- 2 spring onions, thinly sliced
- 125grams bean sprouts
- 1/4 cup fish sauce
- 2tablespoons caster sugar
- 1 lime, juiced
- 1 clove garlic, crushed
- 1 long red chilli, very finely chopped
- 1 oakleaf lettuce, leaves removed
- 1/2 bunch mint
- 1/2 bunch Thai basil
Description
Filled with delicious prawns and sprinklings of onions and bean sprouts, these crowd-pleasing Vietnamese-style pancakes, known as banh xeo, will hit the spot.
Method
Step 1 of 5
Place flour, turmeric, salt, coconut milk and 1/3 cup water in a large bowl. Whisk to combine. Cover and set aside for 30 minutes to rest.
Step 2 of 5
Meanwhile, prepare toppings. Heat 1/2 tbs oil in a large frying pan over medium heat. Add prawns and cook for 1 minute each side or until cooked through.
Step 3 of 5
Prepare dipping sauce by combining all ingredients with 1/4 cup water in a small bowl. Set aside for serving.
Step 4 of 5
Heat 1 tsp oil in a large crepe pan over medium heat. Add 1/3 cup batter and swirl to coat. Cook for 2 minutes, or until golden and crisp on bottom. Add 1/4 cup prawns and 1/4 cup bean sprouts to one half of the crepe and fold over to enclose. Slide out of pan. Repeat with remaining oil, batter, prawns and bean sprouts.
Step 5 of 5
Serve rice pancake with dipping sauce, lettuce and sprigs of mint and Thai basil.
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