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Banh Xeo (Vietnamese Shrimp Pancakes)
Ingredients
- 20 uncooked medium shrimp, peeled and deveined
- 5 ounces boneless pork loin, sliced
- 1 teaspoon fish sauce
- 1 pinch monosodium glutamate (MSG)
- 2/3 cup rice flour
- 7 ounces water
- 6 ounces coconut milk
- 3 green onions, finely chopped
- 1/2 teaspoon saffron
- 2 cups vegetable oil for frying, or as needed
- 1/2 cup bean sprouts
- 2 tablespoons chopped fresh basil
- 1/2 cup lime juice
- 1/3 cup fish sauce
- 3 tablespoons water
- 3 tablespoons white sugar
- 2 dried red chile peppers, chopped
- 2 cloves garlic, crushed
- 1 pinch monosodium glutamate (MSG)
- 4 leaves mustard greens
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Instructions
- Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
- Mix rice flour, water, coconut milk, green onions, and saffron powder.
- Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
- Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.
Source
Original recipe: View Original
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