Bánh Xèo Không Bánh

Bánh Xèo Không Bánh is a delightful low-carb Vietnamese dish that features savory, crispy pancakes filled with a medley of fresh vegetables and proteins, omitting the traditional rice flour. This dish is not only satisfying but also packed with flavor and nutrition, making it perfect for a healthy supper.

Ingredients

• Coconut flour - 50 grams
• Eggs - 4 large
• Coconut milk - 150 ml
• Turmeric powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Ground black pepper - 1/4 teaspoon
• Shrimp, peeled and deveined - 200 grams
• Bean sprouts - 100 grams
• Mushrooms, sliced - 100 grams
• Green onions, chopped - 2 tablespoons
• Cilantro, chopped - 2 tablespoons
• Lettuce leaves - 4 large
• Fish sauce - 2 tablespoons
• Lime - 1, cut into wedges

Steps

1. In a mixing bowl, whisk together the coconut flour, eggs, coconut milk, turmeric powder, salt, and black pepper until smooth. Let the batter rest for 10 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour in a ladleful of the batter, swirling it to create a thin pancake, and cook for about 2 minutes until the edges start to lift.
3. Add a portion of shrimp, bean sprouts, mushrooms, and green onions on one half of the pancake. Cook for another 2-3 minutes until the shrimp are pink and the pancake is crispy.
4. Fold the pancake in half and slide it onto a plate. Repeat the process with the remaining batter and filling ingredients.
5. Serve the pancakes hot, garnished with chopped cilantro and with lettuce leaves on the side for wrapping. Drizzle fish sauce over the top and serve with lime wedges.

Nutrition

• Calories: 360
• Protein: 30 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in protein from shrimp and eggs, promoting muscle health.

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