Viet­namese pan­cakes with prawns

Food and Travel (UK) - - Con­tents -

MAKES 6 X 24CM 200g brown rice flour

½tsp salt

1tsp ground turmeric

300ml co­conut milk

3tbsp ground­nut, sun­flower or rape­seed oil, for cook­ing

For the dip­ping sauce 40ml lime juice

1½tbsp sesame oil

1tbsp brown sugar

1tbsp rice wine vine­gar

1tbsp ke­cap ma­nis

(sweet soy sauce)

2cm knob fresh gin­ger, peeled and grated

1 Thai red chilli, finely chopped 1 gar­lic clove, crushed

½tsp salt

For the fill­ing 3tbsp ground­nut, sun­flower or rape­seed oil

1 onion, finely sliced

100g shi­itake mush­rooms, finely sliced

150g mangetout, thinly sliced 150g raw prawns

150g bean sprouts

3 spring onions, sliced

To serve 1 Ro­maine let­tuce 15g co­rian­der leaves 15g mint leaves

15g Thai basil leaves Pre­heat the oven to 100C/210F/ Gas ¼ and heat a plate to keep the pan­cakes warm.

Put the rice flour in a mix­ing bowl and add the salt and turmeric. Whisk in the co­conut milk un­til the bat­ter is the con­sis­tency of sin­gle cream. Add up to 150ml warm water to thin the bat­ter if nec­es­sary. Set aside to rest for at least 30 min­utes.

To make the dip­ping sauce, whisk all the in­gre­di­ents in a bowl with 50ml warm water un­til the sugar has dis­solved. Set aside.

To make the fill­ing, heat 2 ta­ble­spoons of oil in a large fry­ing pan. Add the onion and mush­rooms then cook gently un­til the onion soft­ens and the mush­rooms start to brown. Add the mangetout and stir so they warm through but are still crisp. Re­move from the pan and set aside. Heat the re­main­ing oil in the pan over a medium heat.

Add the prawns and cook for

1-2 min­utes un­til pink, then re­turn the mush­room mix­ture back to the pan. Re­duce the heat to low and place a lid on top to keep warm.

To cook the pan­cakes, heat 1 ta­ble­spoon of oil in a large fry­ing pan over a medium heat. Spread evenly with kitchen paper so it cov­ers the base very lightly. Turn the heat up to high and pour in 4 ta­ble­spoons of the bat­ter and im­me­di­ately swirl it around so it spreads out to the edges of the pan. The edges can be thin­ner than the cen­tre of the bánh xèo to en­cour­age them to crisp up.

Add a spoon­ful of the mush­room mix­ture, some bean sprouts and spring onions. Cover and cook for 3 min­utes or un­til the bánh xèo is crisp, golden and com­ing away from the pan. Fold the pan­cake in half and keep warm in the oven while you re­peat with the rest of the bat­ter.

Serve with let­tuce leaves, co­rian­der, mint and Thai basil with the dip­ping sauce. The tra­di­tional way to eat bánh xèo is to take a let­tuce leaf, pile some herbs on top, then break off a piece of the pan­cake, sit it in­side the leaf, roll it up and dip into the sauce.

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