Bánh Xèo Mini

Bánh Xèo Mini is a delightful Vietnamese savory pancake, perfectly crispy and filled with a medley of fresh ingredients. These gluten-free mini pancakes are bursting with flavor and make for a fun, shareable dish.

Ingredients

• Rice flour - 100 grams
• Cornstarch - 30 grams
• Turmeric powder - 1 teaspoon
• Coconut milk - 250 milliliters
• Water - 100 milliliters
• Salt - 1/2 teaspoon
• Eggs - 2 large
• Bean sprouts - 100 grams
• Green onions - 2, chopped
• Shrimp, peeled and deveined - 150 grams
• Vegetable oil - for frying
• Fresh herbs (mint, cilantro) - for garnish
• Lime wedges - for serving

Steps

1. In a mixing bowl, combine rice flour, cornstarch, turmeric powder, salt, coconut milk, and water. Whisk until smooth and let the batter rest for 15 minutes.
2. In a non-stick frying pan, heat a tablespoon of vegetable oil over medium heat.
3. Add a small portion of the batter to the pan, tilting to form a thin layer. Cook for 2 minutes until the edges begin to crisp.
4. Add a few shrimp, a handful of bean sprouts, and some chopped green onions on top of the batter. Pour a little more batter over the filling to cover it.
5. Cook for another 3-4 minutes until the bottom is golden and the shrimp are cooked through. Flip carefully and cook for an additional minute if needed.
6. Remove from the pan and keep warm. Repeat with the remaining batter and filling ingredients.
7. Serve Bánh Xèo Mini warm, garnished with fresh herbs and lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• High in protein from shrimp and eggs, supporting muscle health.
• Rich in vitamins and minerals from fresh herbs and vegetables.

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