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Vanessa Baxter's Crispy Seafood Pancake


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Crispy Seafood Pancake - Banh Xeo


Batter
1 1/4 cup banh xeo flour ( a mix of rice flour; s/r flour and turmeric)
1/2 tsp caster sugar
1/3 tsp salt
1 egg, lightly whisked
2 1/2 Tbs coconut milk
180ml water
3 spring onions, finely sliced
vegetable oil (for frying)


Filling
around 600g of your favourite seafood and fish
thinly sliced cooked pork belly (optional)
200g beansprouts
5 spring onions, sliced
Nuoc cham Sauce
80 ml (1/3 cup) fish sauce, or to taste
80 ml (1/3 cup) lime juice, or to taste
1 red birdseye chilli, thinly sliced
1 garlic clove, finely chopped
2 tbsp caster sugar
To Serve
crispy lettuce
coriander
mint


Sift the flour into a bowl and add in the sugar, salt, egg, coconut milk and water. Mix to form a smooth batter and add in the spring onions.

Heat the oil in a 20-25cm frypan. When hot. ladle in around 1/3 cup of batter. The oil should sizzle. Work the batter into a thin covering over the base of the pan. When bubbles start to form add in the filling ingredients of your choice. Cook until the bottom is lovely and crispy.


Fold over like an omelette - this is as it is cooked in Saigon.


Create small individual size open cakes - this is as they are cooked in Hue Eat by wrapping torn pieces of the pancake in a lettuce leaf along with the herbs, and dunk into the sauce.


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