Description
These delicious Vietnamese pancakes are perfect for any meal and are filled with fresh herbs and savory ingredients.
Ingredients
Scale
- 1 cup rice flour
- 1/2 cup coconut milk
- 1 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 200 grams shrimp, peeled and deveined
- 100 grams pork belly, thinly sliced
- 1 cup bean sprouts
- 1/2 cup scallions, sliced
- Fresh herbs (mint, cilantro, basil) for serving
- Cooking oil for frying
Instructions
- In a bowl, mix together the rice flour, coconut milk, water, turmeric, and salt until smooth.
- Heat a skillet over medium heat and add a little oil.
- Pour a ladleful of batter into the pan and swirl to evenly coat.
- Add shrimp and pork belly on one half of the pancake and cook until crispy and light golden brown.
- Fold the pancake in half and cook for an additional minute.
- Remove from the pan and repeat with remaining batter and fillings.
- Serve hot with fresh herbs and dipping sauce.
Notes
- For a crispier pancake, ensure the oil is hot before adding the batter.
- Feel free to substitute protein according to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 60 mg