Bhan Xeo Pancakes
Use shiitake mushrooms and firm tofu for a vegetarien version.
Serves: people
Ingredients
For the pancakes
- 120 g Rice flour
- 8 g Cornflour 1 tbsp
- ½ tsp Sea salt
- ¼ tsp Ground Turmeric
- 200 ml Soda water
- 80 ml Coconut milk
For the filling
- 150 g King prawns peeled
- 150 g Pork mince
- 100 g Closed cup mushroom sliced
- ½ Onion thinly sliced
- 100 g Beansprouts
- 1 tbsp Vegetable oil
- Sea salt to taste
To serve
- 6 leaves Butterhead lettuce leaves
- 5 g Fresh coriander 1 tbsp, chopped
Method
- For the pancake batter, place the rice flour, cornflour, sea salt and turmeric into a bowl.
- Gradually whisk in the soda water and coconut milk until smooth. Leave to rest for 10 minutes.
- Heat a pan over a medium-high heat and add the vegetable oil.
- Add the onion and cook for 2 minutes until softened.
- Add the pork mince and cook until lightly coloured.
- Add the prawns with the mushrooms and a little sea salt. Stir fry for 2–3 minutes.
- Add the beansprouts and cook briefly until just softened. Remove the filling from the pan and keep warm.
- Wipe the pan clean and return to a medium heat.
- Pour in a ladle of batter and swirl to coat the base thinly. Cook until the pancake begins to crisp around the edges.
- Spoon some filling onto one half of the pancake, then fold over and cook for a further minute until crisp and golden.
- Repeat with the remaining batter and filling.
- Serve with salad leaves and fresh coriander.