Traditional Vietnamese Recipe - Bánh xèo tôm nhảy( Jumping shrimp pancake)
400 g rice flour
2 tsp turmeric powder
250ml coconut milk
400 ml beer
3 stalks spring onion chopped
500 g small white shrimp tips and legs trimmed ,remove head, and marinate with 1 Tbsp salt and pepper
1/2 tsp salt pepper.
Rice Paper 1 packet soaked as per instructions
Fresh vegetable platter: lettuce/mustard leaves, mint, cilantro.
Light dipping fish sauce “nuoc cham”
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 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 6 – 8 shrimps and fry until the shrimps 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.
Uncover and 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