Banh Xeo – Crispy Vietnamese Pancakes with Shrimp
20 min
Under an hour
Knuspr-Küche
Ingredients
Preparation method
Preparing the Sauce
First, prepare the dipping sauce. Deseed and finely chop the chili. Peel and finely chop or press the garlic. In a small bowl, thoroughly mix fish sauce, lime juice, brown cane sugar, garlic, chili, and about 4 tablespoons of water until the sugar has dissolved. Set aside.
Preparing the Batter
In a large bowl, mix rice flour, tapioca starch, sugar, salt, and turmeric. While continuously stirring, add the coconut milk and then about 200 ml of water until a smooth, thin batter forms. Slice the spring onions into fine rings and stir them into the batter. Let the batter rest for at least 15–20 minutes.
Preparing the Filling
Slice the pork belly into very thin pieces. Wash and pat dry the shrimp. Heat some oil in a pan and quickly sear the pork belly and shrimp. Season with a pinch of salt and pepper and finish with a splash of the prepared fish sauce (or some pure fish sauce). Remove from the pan and set aside.
Chef's tip
For extra crispiness: The pan must be really hot before the batter goes in. The typical 'sizzling' sound gives the dish its name. Serve with fresh herbs like cilantro, mint, and Thai basil, as well as lettuce leaves, into which you can wrap pieces of the pancake.