Serving: 6 banh xeos
Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes
Ingredients
For the Batter:
- 30 g Rice Flour (adjust as needed depending on the brand used)
- 20 g Tapioca Starch or Corn Starch
- ¼ tsp Salt
- 1 tsp Ground Turmeric
- ½ cup Coconut Cream
- ⅔ cup Cold Water
- 1 tbsp Spring Onions, finely sliced
For the Filling:
- ¾ cup Onions, thinly sliced
- 2 cups Shrimp, small size, peeled and deveined
- 400 g Thick Pork Belly Strips
- 2 cups Bean Sprouts, washed
- ½ cup U.S. Green Split Peas, cooked and drained
- ½ cup U.S. Yellow Split Peas, cooked and drained
- ½ cup U.S. Red Kidney Beans, cooked and drained
For the Dipping Sauce:
- 1/3 cup Water (separated into 50% hot water and 50% cold water)
- 2 tbsp Sugar
- 1 tbsp Lime Juice
- 2 tbsp Fish Sauce
- 1 tsp Garlic, chopped
- ½ tbsp Carrot, julienned
- ½ tbsp Radish, julienned
- ¼ – ½ tsp Chili, chopped
For the Herb Basket:
- Mustard Leaves
- Thai Basil
- Coriander
- Green and Purple Perilla Leaves
Directions
For the Batter:
- Combine all the batter ingredients, except for the spring onions, and mix well.
- Cover and refrigerate the batter for 2 – 3 hours.
- Just before cooking, add the finely sliced spring onions.
For the Dipping Sauce:
- Dissolve sugar in hot water to help the sugar dissolve faster.
- Add cold water, then gradually mix in lime juice until the desired taste is achieved.
- Add fish sauce in increments until the desired saltiness is reached.
- Stir in garlic, chilis, radish, and carrots.
- This sauce can be made a few hours in advance and stored in the refrigerator.
For Cooking and Finishing:
- Heat a frying pan, preferably a non-stick pan, to medium heat and sauté the pork to render the fat.
- Add onions and shrimp and sauté until slightly browned, then set aside in a strainer.
- Into the same pan, pour in the batter, spreading it evenly by tilting the pan in a circular motion.
- Lower the heat and add the bean sprouts, sautéed pork, shrimp, onions, and U.S. pulses (U.S. Green Split Peas, U.S. Yellow Split Peas, & U.S. Red Kidney Beans). Cover with a lid to steam the sprouts and warm the U.S. pulses for about 2-3 minutes.
- Remove the lid and continue cooking until the batter turns crispy, about 5 minutes. If more fat is needed, drizzle some oil into the pan.
- Fold the pancake in half and transfer to a plate.
- Serve with the dipping sauce and fresh herbs on the side.
