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CHRIS SHELLENBARGER
Banh xeo
Bahn xea, savory pancakes with shrimp, bean sprouts, coriander and mint.
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Ingredients
Directions
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Put the rice flour, turmeric, salt and water in a large bowl and beat with a whisk until smooth.
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Cover with cling film and leave for 1 hour outside the refrigerator.
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Meanwhile, squeeze out the lime and put the juice in a bowl. Stir with the palmsugar and fish sauce into a dipping sauce.
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Remove the leaves from the head of lettuce. Wash and dry them in the salad spinner.
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Pick the leaves of the mint, cut the coriander roughly and the spring onion in thin rings.
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Stir the batter well. Heat a frying pan with non-stick coating on high heat.
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Heat the coconut oil in the hot pan and put in a soup ladle batter. Move the pan so that the batter spreads over the entire pan.
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Fry the flange for 3 minutes on medium heat. Shake regularly. Turn around and bake for another 2 minutes.
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Remove the flange from the pan. Spread some bean sprouts, spring onions and shrimp over half of the flange and fold double.
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Make another 5-7 pancakes.
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Meanwhile divide the lettuce leaves over a large dish. Cut the flange into pieces and place on the lettuce leaves. Divide the fresh mint and coriander over it and serve with the dipping sauce.
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Nutrition
455Calories
Sodium0% DV1.080mg
Fat25% DV16g
Protein34% DV17g
Carbs20% DV59g
Fiber16% DV4g
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