Monday, 26 August 2013

越南蛋饼 ~ Vietnamese style pancake and lettuce wraps ( Banh Xeo )


 

 
食谱取自 :Adora's Box
 
越南蛋饼

材料:
面糊
粘米粉 1/2
玉米粉  1/4
黄姜粉  ½茶匙
   1/2茶匙
鱼露  1  1/2茶匙
椰浆  1
2

 
中虾 200g , 去壳和肠泥
红箩卜 1条,切丝
1瓣蒜头,切碎
蘑菇 100g , 切片
芽菜  1/2
莞茜 / 香菜   ¼
青葱  2 ,切段
酱油  1茶匙
食油
生菜适量

 
做法

1。烧热油,炒香红箩卜丝。加入蘑菇,蒜米和酱油。翻炒一分钟,然后加入虾和青葱。待虾半熟,加入芽菜和莞茜 / 香菜 。分成4分。

2。面糊 : 粘米粉 ,玉米粉,黄姜粉和糖搅拌均匀。在另一个碗里,蛋,椰浆和鱼露搅拌均匀。倒入面糊里。

3。烧热1汤匙油,倒入半杯面糊(这食谱的分量可做4片).以中火煎至熟。加入1分的(1),加盖煮1分钟。

4。蛋饼对折,上碟。

5 可配生采和 nuoc cham 享用。

 


 
Recipe from : Adora's Box

VIETNAMESE STYLE PANCAKE AND LETTUCE WRAPS

Ingredients: 

Batter :
1/2 cup / 125ml rice flour
1/4 cup corn flour
1/2 tsp. turmeric
1/2 tsp. sugar
1 1/2 tsp fish sauce
1 cup coconut milk
2 eggs, lightly beaten

 
200 g ,  peeled medium prawns
1 medium carrot, shredded finely
1 clove of garlic, crushed
100 g button mushrooms, halved then sliced
1/2 cup beansprouts, trimmed
1/4 cup coriander leaves
2 spring onions, cut into rounds
1 tsp. light soy sauce
cooking oil
lettuce leaves

 
Method:

1.First saute the shredded carrots in 2 tbsps. of oil. Add the mushrooms, garlic and light soy sauce. Stir fry for a minute before adding the prawns and spring onions. When the prawns turn pink, add the beansprouts and coriander leaves and transfer to a dish. Divide the filling into four portions.

 
2.Prepare the pancakes.   For the pancakes, combine the rice and corn flour, turmeric and sugar. Combine eggs, coconut milk and fish sauce then gradually stir into the flour mixture to make a smooth batter.

3.Heat 1 tbsp. of oil, and pour in 1/2 cup of the batter (this recipe makes 4 pancakes). Cook on medium heat. When the pancake is nearly done (the underside should be crisp and the top should be nearly set all over), spread one portion of the filling onto the pancake. Cook for one minute, covered.

4.Fold the pancake in half and transfer to a serving dish. Repeat with the rest of the pancakes.

5. Serve with lettuce leaves and nuoc cham .