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Ingredients
400 g rice flour (14oz)
2 tsp turmeric powder
500 ml water (2 ¼ cup)
250 ml beer (or coconut milk)
3 stalks spring onion chopped
500 g small white shrimp tips and legs trimmed
300 g pork belly thinly sliced
1/2 tsp salt pepper. Rice Paper
Fresh vegetable platter: lettuce/mustard leaves, mint, cilantro.
Light dipping fish sauce “nuoc cham”
Instructions
In a large mixing bowl, dissolve the rice flour, turmeric powder and salt in water. Add beer (or coconut milk) and chopped spring onion. Stir well and let the batter rest for 30 minutes.
Season the pork belly and shrimp with salt and pepper. Set aside.
Heat a heavy- bottom skillet (20cm/8-inch diameter) on medium high heat. Add 1 tsp vegetable oil. Add 2 shrimps and a few pork slices and fry until the shrimps and pork change color on both sides. Ladle some of the batter (about 1/3 cup) and tilt the pan in a circular motion to spread the batter evenly. Cover and fry for 1 minute. Uncover and add some beansprouts, then cover again and fry for another 1 minute. Fold the crepe in half so that the 2 shrimps stay on opposite quarters. Fry for another 1 minute and transfer to a plate. Repeat until you finish the batter. Serve with rice papers and fresh vegetable platter. Cut Banh Xeo in half place onto rice paper add salad and roll into a spring roll - eat with fish sauce.
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