Banh Xeo Vietnamese Pancakes Recipe | olivemagazine

Name: Banh Xeo Vietnamese Pancakes Recipe | olivemagazine
Ingredients: 100g rice flour (non-glutinous); 1 heaped tsp ground turmeric; 200ml coconut milk; 1 spring onion thinly sliced; ½ tsp sea salt flakes; a pinch caster sugar; vegetable or coconut oil for frying; 2 round shallots thinly sliced; 200g shelled king prawns de-veined and halved; 100g bean sprouts; 50g garlic chives or coriander (optional); lettuce leaves large handful; 3 spring onions cut into short lengths; a few handfuls Asian herbs (such as coriander, thai sweet basil, garden mint, perilla and cockscomb); 2 bird’s-eye chillies finely chopped; 2 cloves garlic finely chopped; 3 tbsp caster sugar; 3 tbsp white wine vinegar; 4 tbsp fish sauce

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Bánh xèo is a light savoury Vietnamese crêpe, eaten with an abundance of salad leaves and herbs. This one comes stuffed with juicy king prawns

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Ingredients

100g rice flour (non-glutinous)
1 heaped tsp ground turmeric
200ml coconut milk
1 spring onion thinly sliced
½ tsp sea salt flakes
a pinch caster sugar
vegetable or coconut oil for frying
2 round shallots thinly sliced
200g shelled king prawns de-veined and halved
100g bean sprouts
50g garlic chives or coriander (optional)
lettuce leaves large handful
3 spring onions cut into short lengths
a few handfuls Asian herbs (such as coriander, thai sweet basil, garden mint, perilla and cockscomb)
2 bird’s-eye chillies finely chopped
2 cloves garlic finely chopped
3 tbsp caster sugar
3 tbsp white wine vinegar
4 tbsp fish sauce