Bánh xèo
Ingredients:
220g (1 1/4 cups) rice flour
2 tablespoons cornflour
1 x 400ml can coconut milk
310ml (1 1/4 cups) iced water
1 teaspoon ground turmeric
1 teaspoon sugar
1/2 teaspoon salt
Pinch of white pepper
2 tablespoons peanut oil
1 brown onion, halved, cut into thin wedges
300g Pork porterhouse Steak, thinly sliced
12 cooked prawns, peeled, coarsely chopped
130g (2 cups) bean sprouts, trimmed
Butter lettuce leaves, to serve
Fresh mint leaves, to serve
Nuoc cham (sauce):
60ml (1/4 cup) fish sauce
60ml (1/4 cup) fresh lime juice
1 1/2 tablespoons water
1 tablespoon caster sugar
1 long fresh red chilli, halved, deseeded, finely chopped
1 garlic clove, finely chopped
Step 1
To make the nuoc cham, combine fish sauce, lime juice, water, sugar, chilli and garlic in a small bowl. Stir until sugar dissolves.
Step 2
Stir the combined flour, coconut milk, water, turmeric, sugar and salt in a medium bowl. Season with white pepper. Cover and place in the fridge for 1 hour or overnight to rest.
Step 3
Heat a 20cm (base measurement) non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Stir-fry the onion and pork for 5 minutes or until golden. Transfer to a plate. Wipe the pan clean.
Step 4
Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until smoking. Add one-quarter of the flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for 5 minutes or until underside is golden. Place one-quarter of pork mixture and one-quarter of the prawn on half the pancake. Top with one-quarter of bean sprouts. Fold over to enclose. Transfer to a plate and cover with foil. Repeat with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts. Cut each pancake into quarters and serve with lettuce and mint.
