VEGETARIAN VIETNAMESE CRISPY PANCAKES
Make and share this Vegetarian Vietnamese Crispy Pancakes recipe from Food.com.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- To make the filling, heat the sesame oil in a wok and stir-fry the tofu until golden. Set aside.
- Stir-fry the ginger, garlic, bamboo shoots, spring onions and onion for 2-3 minutes or until just tender.
- Season with salt and add the shaved coconut and stir to combine.
- Remove from the heat, set aside and keep warm.
- To make the batter, sift the rice flour, turmeric, salt and sugar into a mixing bowl.
- Stir in the coconut milk, sunflower oil and water until well combined and the batter is smooth with the consistency of pouring cream.
- Heat a large, non-stick frying pan over a medium to high heat, and lightly grease with a little sunflower oil.
- Pour in enough batter to cover the pan and swirl around to make a thin crêpe. Cook on one side only for 3-5 minutes or until golden and crisp.
- Make, fill and eat pancakes one at a time. Fill the crêpe and fold over, then transfer to a serving platter.
- Serve the herbs and lettuce on a separate plate. Wrap portions of the crêpe and some herbs in the lettuce lie san choy bau. Add a squeeze of lime. Then repeat until all the crêpe batter has been used.
Nutrition Facts : Calories 954.7, Fat 62.1, SaturatedFat 48.7, Sodium 85.4, Carbohydrate 92.3, Fiber 8.4, Sugar 6.7, Protein 17.1
VIETNAMESE PANCAKES
Provided by Molly O'Neill
Categories easy, quick, weekday, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium-size bowl, lightly whisk the eggs. Then whisk in the rice flour, 3/4 cup of water, salt and sugar. Set aside for 10 minutes. Strain the batter through a fine mesh sieve to remove any lumps.
- In a 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add the mushrooms, and cook, stirring, until just softened, about 3 minutes. Remove from the pan, and set aside.
- Return the skillet to the stove, and raise the heat to high. Add 1 tablespoon of oil, and heat until very hot. Pour in half the rice-flour batter, and swirl it quickly around to coat the pan evenly. Add half of the mushrooms, and cook, covered, for 1 minute. Remove lid and add half the shrimp, ham, bean sprouts and scallions. Cook, uncovered, until pancake is golden brown and crispy, about 4 to 5 minutes more.
- Use a spatula to loosen the edge of the pancake, and carefully slide it out onto a serving plate. Return the pan to the heat, and add the remaining tablespoon of oil. Pour in the remaining batter, and cook the second pancake in the same manner, using the remaining mushrooms, shrimp, ham, bean sprouts and scallions. Transfer the pancake to another plate. Garnish the pancakes with the basil and mint, cut into wedges and serve immediately with soy sauce dip (see recipe).
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 3 grams, TransFat 0 grams
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- Combine pressed garlic and rice vinegar (or lime juice) in a small bowl. Let it sit for a few minutes - combining garlic with acid first will neutralise raw garlic flavour a little. After 5 minutes, add sugar, soy sauce, chilli and 2 tbsp of water and mix well. Set aside.
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