Bánh Xèo Hải Sản

Bánh Xèo Hải Sản is a savory Vietnamese pancake filled with fresh seafood, creating a delightful crunch and burst of flavor in every bite. This dairy-free dish is perfect for seafood lovers, served with fresh herbs and a tangy dipping sauce.

Ingredients

• Rice flour - 100 grams
• Turmeric powder - 1 teaspoon
• Coconut milk - 200 ml
• Water - 100 ml
• Salt - 1/2 teaspoon
• Shrimp - 100 grams, peeled and deveined
• Squid - 100 grams, cleaned and sliced into rings
• Mung beans - 50 grams, soaked and sprouted
• Green onions - 2, finely chopped
• Vegetable oil - 3 tablespoons
• Lettuce leaves - for serving
• Fresh herbs (mint, cilantro) - for serving
• Lime wedges - for serving
• Fish sauce - for dipping

Steps

1. In a mixing bowl, combine the rice flour, turmeric powder, coconut milk, water, and salt. Whisk until smooth and set aside to rest for 15 minutes.
2. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the shrimp and squid, cooking for about 3-4 minutes until they are just cooked through. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of oil. Pour in a ladleful of the batter, swirling to cover the bottom of the pan evenly. Cook for about 2 minutes until the edges begin to crisp.
4. Sprinkle the cooked seafood, mung beans, and chopped green onions over half of the pancake. Cook for an additional 2 minutes until the bottom is golden brown.
5. Fold the pancake in half and slide it onto a plate. Repeat the cooking process with the remaining batter and filling ingredients.
6. Serve the pancakes hot with lettuce leaves, fresh herbs, lime wedges, and a side of fish sauce for dipping.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in protein from seafood, supporting muscle health.
• Packed with vitamins and minerals from fresh herbs and vegetables.

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