Banh xeo
INGREDIENTS
SERVES
4
METHOD
260 g rice flour
80 g all-purpose flour
2 tsp turmeric
1 tsp salt
6 dl carbonated water
4 dl coconut milk
Oil
24 large shrimps, trimmed
3 spring onions, finely sliced
100 g bean sprouts
1 carrot, finely sliced
1 bunch coriander leaves
1 bunch mint leaves
1 lime, juice
1 green chilli, finely chopped
Sauce
2 tbsp lemon juice
2 tbsp sugar
2 tbsp fish sauce
1 chilli, finely chopped
1 clove garlic, finely chopped
Whisk the rice flour, flour, turmeric, salt, carbonated water and coconut milk into a smooth batter. Refrigerate overnight. Heat a little oil in a pan, add the batter, shrimps and spring onions and fry until the pancake is golden. Combine the bean sprouts, carrot, coriander, mint, lime and green chilli, and top the pancakes with the salad
Mix all the ingredients for the sauce. Serve with the pancakes.