- Prep Time: 10 minutes
- Cook Time: 10 minutes
Amazing Prawn Vietnamese Pancakes (Bánh xèo tôm)
Bánh xèo is a light savoury crêpe, eaten with an abundance of salad leaves and herbs. This one comes stuffed with prawns. Easy to make, promising a great GP, our Vietnamese pancakes can be served as a dine in or takeaway breakfast item. Perfect for cafes wanting to serve patrons a more substantial breakfast option.
Image and recipe courtesy Olive magazine
- 200 gm Pacific West Raw Prawn Cutlets - crêpe
- vegetable or coconut oil for frying - crêpe
- 2 shallots, thinly sliced - crêpe
- 100g bean sprouts - crêpe
- 50g coriander - filling
- rice flour (non-glutinous) 100g - filling
- 1 heaped tsp ground turmeric - filling
- 200ml coconut milk - filling
- 1 spring onion, thinly sliced - filling
- ½ tsp sea salt flakes - filling
- caster sugar a pinch - filling
- 2 bird’s-eye chillies, finely chopped - dipping sauce
- 2 garlic cloves, finely chopped - dipping sauce
- 3 tbsp caster sugar - dipping sauce
- 3 tbsp white wine vinegar - dipping sauce
- 4 tbsp fish sauce - dipping sauce
For the Vietnamese pancakes
To make the crêpe batter, mix together the flour, turmeric, coconut milk, the spring onion, salt, sugar and 200ml of water in a bowl until smooth and free of lumps. It should have the consistency of single cream.
To make the filling, remove the tails from the prawns and slice the meat in half. Heat 1 tsp of oil in a 20cm lidded non-stick frying pan over a medium-high heat and fry a few slices of shallot until golden. Season the prawns with salt and pepper, then put a few of them in the pan, stirring for 1 minute. Using a shallow ladle, pour in a thin layer of the batter, swirling the pan to cover all around the edges. Add a handful of the bean sprouts and garlic chives, then cover the pan with the lid. Allow to cook for 2 minutes with the lid on. Remove the lid and cook for a further minute, making sure the crêpe is crisp and golden. Fold the crêpe in half, serve or set aside. Repeat this process with the remaining shallots, batter and other ingredients to make the rest of the crêpes.
To make the dipping sauce, mix together all of the ingredients with 80ml of water. Serve alongside the crêpes, with the lettuce, spring onions and herbs.
For our Vietnamese pancakes we use Pacific West’s Raw Prawn Cutlets. These wild Patagonian Red Prawns are naturally caught from the icy cold, clean waters just off Argentina, giving them a delicate texture and a sweet taste of the sea. They are used by some of the leading restaurants around the world. Delivered frozen to your restaurant means zero wastage.
Add to Favourites