Banh xeo – sizzling pancake with shrimp

4 SERVINGS

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BANH XEO

200 g rice flour
2 teaspoons ground turmeric
2 teaspoons tapioca starch
2 teaspoons salt
2 teaspoons sugar
400 ml coconut milk
1 piece spring onion
300 g shrimp
300 g pork belly
mung bean sprouts

SAUCE

2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown cane sugar
2 cloves garlic
1/2 chili pepper

SAUCE INSTRUCTIONS

1
First, prepare the fish sauce. Chop the chili pepper into small pieces, do the same with the garlic (or crush it) and mix together with 4 tablespoons of water and the remaining ingredients.

INSTRUCTIONS

1
In a large bowl, mix rice flour, tapioca starch, sugar, salt, and turmeric. While stirring constantly, add coconut milk. Then add 200 ml of water. Chop the spring onion into the batter. Let the batter rest for a while.
2
Sauté the shrimp and pork belly in hot oil, add a pinch of salt, pepper, and season with the prepared fish sauce.
3
Prepare a pan, heat the oil, and pour the batter onto the pan.
4
Spread the batter evenly over the pan with a circular motion.
5
Place the shrimp and pork belly on the pancake, sprinkle with a handful of sprouts. When the center of the pancake is cooked and the edges start to brown, carefully fold the pancake. Let it cook for a little longer.
6
Dip the rice pancake in the prepared dressing.

Marcela Vuong

Vietnamese specialties from Marcela Vuong's kitchen will transport you to the heart of Asia. Marcela runs a popular cooking school and will teach you how to make the best Vietnamese recipes.