Vietnamese Savory Shrimp & Bean Sprout Pancake (Bánh Xèo Mini)
A light and savory mini pancake, pan-fried to a delicate crisp, filled with fresh shrimp and crunchy bean sprouts, embodying the vibrant flavors of a traditional Vietnamese breakfast.
Ingredients
- Rice Flour30 g
- Fish Sauce5 ml
- Spring Onion10 g
- Coconut Milk50 ml
- Rice Flour30 g
- Vegetable Oil7 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Shrimp120 g
- Egg1 large
- Bean Sprouts50 g
- Turmeric Powder0.5 tsp
Instructions
- 1Step 1
In a bowl, whisk together rice flour, egg, coconut milk, turmeric powder, salt, and black pepper until smooth. Let the batter rest for 5 minutes.
- 2Step 2
Peel and devein the shrimp. Slice spring onion thinly.
- 3Step 3
Heat vegetable oil in a non-stick pan over medium heat. Pour a thin layer of batter to form a small pancake.
- 4Step 4
Quickly add shrimp and bean sprouts onto the pancake. Cook for 2-3 minutes until the edges are crispy and golden.
- 5Step 5
Fold the pancake in half and cook for another minute. Transfer to a plate. Garnish with fresh spring onion and serve immediately with a drizzle of fish sauce.
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