Vietnamese Savory Prawn Coconut Pancakes Bánh Khọt Recipes
BANH XEO (VIETNAMESE SHRIMP PANCAKES)
If there's no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they're an omelet filled with "surf and turf"-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they're sure to be a hit.
Provided by MrMe
Time 1h20m
Yield 4
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 38.5 g, Cholesterol 62.1 mg, Fat 22.7 g, Fiber 2.8 g, Protein 15.8 g, SaturatedFat 10.3 g, Sodium 1694.8 mg, Sugar 11.3 g
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