Hue Shrimp and Vegetable Pancakes (Banh Khoai)

Yum
  • Preparation: 25 mins
  • Cooking: 30 mins
  • Skill level: Easy
  • Servings: 3

Description Hue Shrimp and Vegetable Pancakes (Bánh Khoái)

Hue Shrimp and Vegetable Pancakes (Banh Khoai) is a Vietnamese version of pancake or crepe. Unlike any Western pancakes or crepes you know, this Vietnamese version of pancakes are not soft in texture. The final pancake is very crispy, in facts, the crispier the better. The pancakes should pan fried over very high heat in order to turn out crispy. They should be wafer thin. Vietnamese name, Khoái, means pleasure. Hue Shrimp and Vegetable Pancakes (Bánh Khoái) is the central version of the pancake, the southern version is called Bánh xèo, sizzling pancake.

Ingredients

  • 1 1/4 cups (150 g) rice flour
  • 1 1/4 cups (310 ml) water 2 eggs, beaten 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons oil
  • 1/2 cup (40 g) straw mushrooms, thinly sliced
  • 8 fresh medium shrimp (about 7 oz/200g), poached for 30 seconds until just cooked, peeled and deveined
  • 5 strips pork or bacon, pan-fried until cooked and thinly sliced
  • 1 cup (50 g) bean sprouts
  • 2 spring onions, sliced
  • Soy Sauce Dip, for dipping

Method Hue Shrimp and Vegetable Pancakes (Bánh Khoái)

1, Mix the rice flour, water, egg, salt and sugar in a bowl until a smooth batter is obtained. Set aside for 10 minutes, then strain to remove any lumps
2, Heat 1 tablespoon of the oil in a wok or skillet over high heat, turning to grease the side. Add 1/2 cup of the batter and turn the wok or skillet to obtain a thin round layer of batter. Top the batter with some sliced mushrooms, then cover the wok or skillet and pan-fry for about 1 minute, taking care not to scorch the bottom. Remove the cover, add some shrimp, pork slices, bean sprouts and spring onion on top. and continue to pan-fry the pancake until golden brown and crispy, about 2 minutes. Remove from the heat. Pan-fry all the pancakes in the same manner
3, Serve the pancakes hot with a bowl of Soy Sauce Dip on the side and a plate of lettuce leaves and fragrant leaves such as perillas (shiso) and Asian basil.

Chef's Note

The pancakes should be pan-fried over very high heat in order to turn out crispy They should be wafer thin.

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