Bánh xèo (crispy turmeric pancake with prawns and bean sprouts)

A crispy southern Vietnamese pancake made from rice flour and coconut milk, coloured yellow by turmeric, filled with prawns, pork and bean sprouts. Its name imitates the sizzling sound the batter makes in the hot pan.

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Method

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1. Mix the rice flour, cornflour, turmeric and salt, then add the coconut milk and sparkling water, and whisk into a smooth, thin batter. Stir in the spring onion, and let rest for 30 minutes. ⏱ Timer: 30 min
2. Season the pork belly lightly with salt and pepper. Lightly salt the prawns too.
3. Heat 1 tbsp oil in a large (26-28 cm), non-stick pan, and fry a few slices of pork and onion for 1-2 minutes, then add 4-5 prawns. ⏱ Timer: 1 min
4. Stir the batter and pour a ladleful into the pan, swirling quickly to coat the base thinly. It should sizzle.
5. Scatter a handful of bean sprouts over one half of the pancake, cover, and cook for 2 minutes, then remove the lid and cook over medium heat for a further 3-4 minutes, until the edge and base are crispy and golden. ⏱ Timer: 2 min
6. Fold in half and slide onto a plate. Fry the rest the same way.
7. To serve, wrap a piece in a lettuce or mustard leaf with herbs, and dip into the sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The secret to crispiness is a thin batter, a hot pan and patience: let it fry a long time before folding.
• For a vegetarian version, use mushrooms and tofu with a soy-based dipping sauce.

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More southeast asian ideas

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• Kaeng khiao wan kai (Thai green curry with chicken)
• Pad kra pao kai (basil chicken with fried egg)
• Pad see ew (wide rice noodles with soy sauce and broccoli)

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