Banh Xeo (Vietnamese Shrimp Pancakes)
Description
This easy recipe for banh xeo, or Vietnamese crepe-like pancakes, comes with a savory "surf-and-turf" filling of pork loin and shrimp.
Ingredients
•
20 uncooked medium shrimp, peeled and deveined
•
5 ounces boneless pork loin, sliced
•
1 teaspoon fish sauce
•
1 pinch monosodium glutamate (MSG)
•
2/3 cup rice flour
•
7 ounces water
•
6 ounces coconut milk
•
3 green onions, finely chopped
•
1/2 teaspoon saffron
•
2 cups vegetable oil for frying, or as needed
•
1/2 cup bean sprouts
•
2 tablespoons chopped fresh basil
•
1/2 cup lime juice
•
1/3 cup fish sauce
•
3 tablespoons water
•
3 tablespoons white sugar
•
2 dried red chile peppers, chopped
•
2 cloves garlic, crushed
•
1 pinch monosodium glutamate (MSG)
•
4 leaves mustard greens
Directions
1
Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
2
Mix rice flour, water, coconut milk, green onions, and saffron powder.
3
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.
4
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.