Imported from the web

Vegan Vietnamese Pancakes (Bánh Xèo)

Name: Vegan Vietnamese Pancakes (Bánh Xèo)
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Yield: 6 servings
Cuisine: Southeast Asian
Ingredients: 140 g Rice flour; 2 tbsp Cornflour; 0.25 tsp Turmeric; 0.5 tsp Sea salt flakes; 180 ml Tinned coconut milk (Well stirred); 240 ml Cold water; 2 tsp Toasted sesame oil (For the pancake batter); 2 tbsp Olive oil (For frying); 4 Spring onions (Green parts only, thinly sliced); 2 tsp Toasted sesame oil (For stir-frying the mushrooms and asparagus); 100 g Chestnut mushrooms (Sliced); 12 Asparagus spears (Fine spears, trimmed and diagonally sliced); Shredded vegetables (A selection; examples used were spring onions, radish, carrot, beansprouts, and peppers); Fresh coriander (A bunch, plus extra for serving); Fresh mint (A bunch, plus extra for serving); Fresh lime wedges (For serving); 120 ml Dark soy sauce (Or use a gluten-free alternative); 240 ml Water (For the dipping sauce); 2 in Fresh ginger (Peeled and grated); 1 stalk Lemongrass (Outer layer removed; remaining stalk finely sliced); 1 Red chilli (Large, deseeded and sliced into rings); 60 ml Maple syrup; 4 cloves Garlic (Peeled and crushed); 2 Limes (Juice only)

Imported by Starr2 on SeeMeCook

Golden rice-flour pancakes with coconut milk are folded around stir-fried mushrooms, asparagus, crunchy vegetables, and fresh herbs. Serve immediately with an aromatic ginger, lemongrass, chilli, and lime dipping sauce.

6 servings65 minSoutheast Asian

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Ingredients

140 g Rice flour
2 tbsp Cornflour
0.25 tsp Turmeric
0.5 tsp Sea salt flakes
180 ml Tinned coconut milk (Well stirred)
240 ml Cold water
2 tsp Toasted sesame oil (For the pancake batter)
2 tbsp Olive oil (For frying)
4 Spring onions (Green parts only, thinly sliced)
2 tsp Toasted sesame oil (For stir-frying the mushrooms and asparagus)
100 g Chestnut mushrooms (Sliced)
12 Asparagus spears (Fine spears, trimmed and diagonally sliced)
Shredded vegetables (A selection; examples used were spring onions, radish, carrot, beansprouts, and peppers)
Fresh coriander (A bunch, plus extra for serving)
Fresh mint (A bunch, plus extra for serving)
Fresh lime wedges (For serving)
120 ml Dark soy sauce (Or use a gluten-free alternative)
240 ml Water (For the dipping sauce)
2 in Fresh ginger (Peeled and grated)
1 stalk Lemongrass (Outer layer removed; remaining stalk finely sliced)
1 Red chilli (Large, deseeded and sliced into rings)
60 ml Maple syrup
4 cloves Garlic (Peeled and crushed)
2 Limes (Juice only)

Steps

1
In a large bowl, whisk together the rice flour, cornflour, turmeric, sea salt, coconut milk, cold water, and the batter's toasted sesame oil until smooth. Set the batter aside for 30 minutes.
2
Prepare the vegetables: thinly slice the spring onion greens, slice the mushrooms, trim and diagonally slice the asparagus, and shred your selection of vegetables. Prepare the coriander and mint, and set everything aside.
3
In a separate bowl, mix together the soy sauce, water, grated ginger, sliced lemongrass, chilli rings, maple syrup, crushed garlic, and lime juice. Leave the sauce to infuse.
4
Heat the second measure of toasted sesame oil in a wok or frying pan. Add the mushrooms and asparagus, and quickly stir-fry for a couple of minutes, or until they are just beginning to soften.
5
Transfer the cooked mushrooms and asparagus to a bowl. Add 3 tablespoons of the dipping sauce and mix well; set aside.
6
Heat a small amount of the olive oil in a small frying pan until very hot.
7
Pour a small amount of batter into the hot pan and swirl it to lightly coat the bottom. Cook for a couple of minutes.
8
Add the shredded vegetables, coriander, and mint to the mushrooms and asparagus. Toss to coat them in the dressing.
9
While the pancake is still in the pan, pile a generous helping of the vegetable filling onto one half. Working quickly, fold the other half over to enclose the filling.
10
Turn the pancake out onto a plate and serve immediately with the dipping sauce, extra fresh herbs, and fresh lime wedges for squeezing over.

Notes

Best eaten immediately while crisp. Leftover batter can be refrigerated in an airtight container for up to two days; whisk well before using because the flour may settle. Leftover filling keeps refrigerated for 24 hours. Cooked pancakes are not recommended for freezing. The dipping sauce can be made ahead and refrigerated for up to a week. The source does not specify quantities for the selection of shredded vegetables or bunches of herbs, nor does it give a precise pancake-batter amount per pan.