We've added a tangy chilli sauce to our take on this Vietnamese classic. If the batter thickens as it stands, add a little water – it should be like pouring cream.
Banh xeo with prawns and pickled carrot
Australian Gourmet Traveller recipe for banh xeo with prawns and pickled carrot.
- 45 mins preparation
- 30 mins cooking plus resting, cooling
- Serves 6
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Ingredients
- 220 gm rice flour
- 2 tbsp cornflour
- 1 tsp ground turmeric
- 400 ml coconut milk
- 3 spring onions, thinly sliced
- 1½ tbsp grapeseed oil
- 16 cooked medium prawns, peeled
- 1 cup (loosely packed) bean sprouts, trimmed, plus extra to serve
- To serve: iceberg lettuce leaves, Vietnamese mint, coriander and lime wedges
Pickled carrot
- 150 ml rice vinegar
- 100 ml fish sauce
- 50 gm caster sugar
- 1½ small red chillies, finely chopped
- 1 garlic clove, finely chopped
- 2 carrots, cut into julienne
Caramelised chilli dressing
- 1½ tbsp grapeseed oil
- 3 red shallots, finely chopped
- 2 long red chillies, finely chopped
- 1 small red chilli, finely chopped
- 1 garlic clove, finely chopped
- 20 gm caster sugar
- 1 tbsp fish sauce
- 1½ tbsp lime juice
- 1½ tbsp rice vinegar
Method
Main
- 1For pickled carrot, stir vinegar, fish sauce, sugar, chilli, garlic and 50ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and add carrot. Transfer to a container and refrigerate until required. Pickled carrot will keep for 2-3 weeks.
- 2Combine rice flour, cornflour, turmeric and 1 tsp fine salt in a bowl and make a well in the centre. Combine coconut milk and 350ml cold water, then whisk into flour mixture until a smooth batter forms. Stir in spring onion and refrigerate to rest for 1 hour. Thin with a little water if necessary.
- 3For caramelised chilli dressing, heat oil in a small saucepan over medium heat, add shallot, chilli and garlic and stir occasionally until tender and well caramelised (6-8 minutes). Add sugar and fish sauce, stir until caramelised, remove from heat and stir in lime juice, vinegar and 1 tbsp water, then set aside to cool. Dressing will keep refrigerated for 2-3 weeks.
- 4Heat 1½ tsp oil in a 20cm-diameter non-stick frying pan over medium-high heat until smoking. Add a quarter of the batter, swirl to coat base and slightly up sides, and cook until golden and crisp (3-4 minutes). Scatter with a quarter of the prawns and carrot, a handful of sprouts and iceberg lettuce, fold to enclose and slide onto a plate. Repeat with remaining ingredients. Top with mint, coriander, extra bean sprouts and serve with caramelised chilli dressing and lime wedges.
Notes
This recipe is from the April 2013 issue of .
Drink Suggestion: Cold lager. Drink suggestion by Max Allen
