Vietnamese Savory Pancakes with Shrimp and Bean Sprouts (Bánh Xèo Mini)
Crispy and savory mini pancakes filled with succulent shrimp and fresh bean sprouts, a delightful Vietnamese breakfast offering.
Ingredients
- Rice Flour35 g
- Fish Sauce15 ml
- Spring Onion10 g
- Coconut Milk40 ml
- Rice Flour35 g
- Vegetable Oil5 ml
- Shrimp130 g
- Egg1 unit
- Bean Sprouts50 g
- Water50 ml
Instructions
- 1Step 1
In a bowl, whisk together rice flour, coconut milk, egg, and water until a smooth batter forms.
- 2Step 2
Heat vegetable oil in a small non-stick pan over medium heat. Add half of the shrimp and cook for 1 minute.
- 3Step 3
Pour half of the batter into the pan, swirling to coat the bottom. Immediately add half of the bean sprouts and chopped spring onion.
- 4Step 4
Cook for 3-4 minutes until the edges are crispy and golden. Carefully fold the pancake in half and transfer to a plate.
- 5Step 5
Repeat with remaining ingredients. Serve immediately with a side of fish sauce for dipping.
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