Single Pork Shrimp Banh Xeo

Name: Single Pork Shrimp Banh Xeo
Total time: 60 min
Yield: 1 portions
Cuisine: Vietnamese
Ingredients: 20 g Pork Belly Raw edible weight, very thin bite-size slices; 30 g Shrimps Already cooked peeled shrimp, weighed cooked, cut into small bite-size pieces; 3 g Green onion Finely sliced; 15 g Onion Thinly sliced; 40 g Mung Bean Sprouts Fresh, rinsed and drained; 1 g Garlic Finely minced; 0.5 g Chili Pepper Fresh red chili, finely minced; 40 g Lettuce Fresh washed iceberg leaves, dried, for wrapping bites; 2 g Mint Fresh leaves; 2 g Cilantro Fresh leaves; 1.5 tbsp Coconut Milk Full-fat canned coconut milk, stirred; 0.5 cup Water 70 ml batter, 20 ml dip; 1 tsp Lime juice; 30 g Rice Flour Fine plain non-glutinous rice flour, dry; 3 g Sugar; 1 tsp Fish Sauce; 0.15 g Turmeric Ground; 1 tsp Cooking oil 2 ml initial cooking, 2 ml crisping; all retained; To taste Salt

One crisp folded Vietnamese rice-flour crepe containing pork belly, cooked shrimp and mung bean sprouts, with its measured lettuce, fresh herbs and small fish-sauce dip; an egg-free one-person light meal.

Ingredients

20 g

Pork Belly

Steps

30 min1

Whisk all the dry rice flour, coconut milk, ground turmeric, a little salt and 70 ml water into a smooth thin pourable batter. Cover and rest for 30 minutes. Keep the remaining 20 ml water for the dip and the sliced green onion separate until cooking. Keep the already cooked shrimp chilled.

Dissolve all the sugar in the reserved dip water, then stir in all the fish sauce, lime juice, garlic and fresh chili. Put the entire dip in a small cup. Rinse and drain all the sprouts; wash and dry the lettuce, mint and cilantro and arrange them on one plate. Slice all the raw pork belly very thinly and keep separate from the ready-to-eat herbs and cooked shrimp.

11 min3

Fry

Heat 2 ml oil in a good nonstick frying pan about 24 cm across over medium heat. Cook all the pork and onion for 3-4 minutes, turning, until the pork is cooked and lightly golden, retaining its rendered fat. Stir all the green onion into the rested batter, whisk thoroughly to lift settled flour and immediately pour every bit into the pan. Quickly tilt to spread a thin layer across the base and slightly up the sides. Scatter all the sprouts over one half, cover and cook for 3 minutes until the batter is set and the sprouts hot. Uncover, brush the remaining 2 ml oil around the edge and cook over medium-low heat for 3-5 minutes until the edges begin to crisp.

2 min4

Fry

Scatter all the small cooked shrimp pieces over the sprouts and cook uncovered for another 2 minutes until hot throughout and reaching 74 °C. Continue gently if needed, without burning the crepe. The underside should be golden and crisp, the center cooked with no wet rice batter, and all pork and sprouts thoroughly cooked. Fold the empty half over the filling and slide the entire crepe and any loose filling onto the plate of lettuce and herbs, retaining all pan oil. Serve immediately with the entire dip: wrap pieces of crepe and herbs in the lettuce and spoon the dip over the bites. Eat the whole crepe, filling, leaves and dip as one light lunch portion; rice, noodles, extra sauce and other sides are not included.