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Ingredientes
- 1 c. rice flour
- 1 1/2 c. water
- 2 x Large eggs beaten
- 1 sm healthy pinch salt
- 1 tsp superfine sugar
- 1/4 c. mung beans - (optional) soaked overnight, and steamed for 15 min
- 1/2 c. finely-sliced straw mushrooms
- 3 1/2 ounce small shrimp boiled and peeled
- 3 x strips thinly-sliced cooked lean pork (or possibly 3 rashers of bacon, cooked)
- 1/2 c. bean sprouts
- 1/4 c. minced spring onions Fragrant herb sprigs (basil, mint perilla and wild betel leaves)
- 1/2 c. iceberg lettuce leaves
- 2 Tbsp. veg. oil
- 1 c. Soy Sauce Dip (see recipe)
Direcciones
- Blend rice flour with water, Large eggs, salt and sugar, leave to rest for 10 min, then strain.
- Add in one Tbsp. of oil to the flying pan, and swirl it around. Turn heat on high. Ladle the rice flour mix into the warm pan, swirl it around quickly, then add in the mung beans and mushrooms. Cook covered for 1 minute.
- Remove the lid. Add in the shrimp, pork, bean sprouts and spring onions. Cook uncovered till the pancake is golden and crispy.
- Serve with fragrant herbs, lettuce and Soy Sauce Dip.
- Comments: The Vietnamese version of an open-faced omelet or possibly crepe, this specialty of many streetside restaurants is also called the "Happy Pancake." The Vietnamese name, khoai, comes from the type of pan it is cooked in. Banh xeo is the large southern version.
- Helpful hints: Timing is very important in cooking this dish. It should be prepared over a very high heat (to crisp the pancake). An 8- to 10-inch non-stick pan is ideal. The pancake should be wafer thin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 969g | |
| Calories 1304 | |
| Calories from Fat 374 | 29% |
| Total Fat 42.32g | 53% |
| Saturated Fat 6.32g | 25% |
| Trans Fat 0.7g | |
| Cholesterol 568mg | 189% |
| Sodium 663mg | 28% |
| Potassium 1277mg | 36% |
| Total Carbs 171.49g | 46% |
| Dietary Fiber 15.8g | 53% |
| Sugars 9.63g | 6% |
| Protein 59.67g | 95% |
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