Ban Xeo (Vietnamese Pancake)

Name: Ban Xeo (Vietnamese Pancake)
Ingredients: 150 g rice flour; 1 egg, (beaten); ½ tsp turmeric powder; 150 ml coconut milk; 150 ml water; ½ tsp salt or to taste; 1 tsp sugar; 3 slices chicken fillet, (steamed and shredded); 150 g shelled prawns, (blanched and sliced); 50 g mung beans, (soaked overnight and steamed for 10-15 minutes); ½ cup beansprouts; ¼ cup chopped spring onion; ½ cup oil for greasing the saucepan; 3 sprigs basil leaves; 4-5 springs saw-tooth coriander leaves; Some lettuce leaves; 1 red chill, (seeded and finely chopped); 2-3 chilli padi; 2 cloves garlic, (finely chopped); 1 tbsp sugar; 1 tsp pepper; ¼ cup light soy sauce; 3 tbsp fish sauce; 2 limes, (cut into wedges and squeezed)

By AMY BEH

Ingredients

Batter for the pancake

150g rice flour
1 egg,beaten
½tsp turmeric powder
150ml coconut milk
150ml water
½tsp salt or to taste
1tsp sugar

Topping

3slices chicken fillet,steamed and shredded
150g shelled prawns,blanched and sliced
50g mung beans,soaked overnight and steamed for 10-15 minutes
½cup beansprouts
¼cup chopped spring onion
½cup oil for greasing the saucepan

Accompaniment

Nuoc Tuong Toi Ot (Soy sauce dip)

1 red chill,seeded and finely chopped
2-3 chilli padi
2cloves garlicfinely chopped
1tbsp sugar
1tsp pepper
¼cup light soy sauce
3tbsp fish sauce
2 limescut into wedges and squeezed

Instructions

Blend batter ingredients together in a mixing bowl and leave aside to rest for 20 minutes.
Lightly grease a non-stick saucepan over a medium-low heat. Pour a ladleful of batter into the saucepan and swirl it around quickly. Add some mung beans, chicken fillet and prawns. Cook covered for a minute, then remove the lid and add beansprouts and spring onion. Cook uncovered until the sides of the pancake are crispy and golden brown.
Remove and serve immediately with accompanying ingredients and the soy sauce dip.