Banh xeo pancakes with vegetable filling

Name: Banh xeo pancakes with vegetable filling
Prep time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 30 g palm sugar; 250 g rice flour; 2 dl beer; 2 ½ dl coconut milk; 3 tbsp fish sauce; 2 spring onions incl. green parts; 150 g mixed mushrooms; 150 g bean sprouts; 2 carrots; 2 shallots; 2 tbsp lime juice; 2 tbsp oil; 1 tbsp turmeric; 1 tsp salt

Total: 1 hr 20 min. | Active: 1 hr

lactose-free

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Banh xeo is Vietnamese and literally means "sizzling pancake". Xeo refers to the sizzle that is produced when the pancake batter is poured into the pan and comes into contact with the hot oil. The pancake is made from rice flour, water, coconut milk and turmeric. Banh xeo is a typical Vietnamese street food that can be found throughout Vietnam. It comes in different forms with a variety of fillings and is easy to make at home, too. Wrapped in fresh lettuce leaves with herbs, it makes an incredibly refreshing dish.

Ngoc Nguyen

Ingredients

for 4 person

Dip
1 dl	water
30 g	coconut palm sugar or cane sugar
2 tbsp	lime juice
2 tbsp	fish sauce

Batter
250 g	rice flour (wholegrain)
1 tbsp	turmeric
1 tsp	salt
2 ½ dl	coconut milk
2 dl	beer
2 tbsp	oil
2	spring onion incl. green part, onions finely chopped, green part cut into rings, set aside

Filling
1 tbsp	oil
2	shallots, finely chopped
2	carrot, thinly sliced
150 g	mixed mushrooms, roughly chopped
1 tbsp	fish sauce

To prepare the pancakes
	oil for frying
150 g	bean sprouts

How it's done

Dip

Mix the water and sugar until the sugar has dissolved. Stir in the lime juice and fish sauce, set aside.

Batter

Mix the flour with all the other ingredients up to and including the oil, mix in the onions. Cover the batter and leave to stand for approx. 20 mins.

Filling

Heat the oil in a non-stick frying pan. Sauté the shallots and carrots for approx. 3 mins., add the mushrooms and cook briefly. Add the fish sauce.

To prepare the pancakes

Heat a dash of oil in a non-stick frying pan. Pour 1/8 of the batter into the pan, reduce the heat. Fry for approx. 6 mins. until the underside is cooked, spread some of the filling and sprouts on one side, carefully fold the empty side over the top, cook the pancake for a further 2 mins. Make seven more pancakes using the remainder of the batter and filling. Serve with the dip and spring onions.

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