Bánh Xèo Nhân Tôm

Bánh Xèo Nhân Tôm is a delightful Vietnamese savory pancake filled with succulent shrimp, offering a crispy texture and a burst of flavors. This low-carb version uses coconut flour for a healthier twist, making it perfect for a light appetizer.

Ingredients

• Coconut flour - 50 grams
• Eggs - 2 large
• Water - 200 ml
• Turmeric powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Shrimp, peeled and deveined - 100 grams
• Green onions, chopped - 2 tablespoons
• Coconut oil - 2 tablespoons
• Lettuce leaves - 4 large
• Fresh herbs (mint, cilantro) - a handful

Steps

1. In a mixing bowl, combine coconut flour, eggs, water, turmeric powder, and salt. Whisk until the batter is smooth.
2. Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
3. Pour in half of the batter and tilt the skillet to spread it out evenly. Cook for about 2 minutes until the edges start to crisp.
4. Add half of the shrimp and half of the chopped green onions on one side of the pancake. Cook for another 2-3 minutes until the shrimp turns pink and the pancake is golden brown.
5. Fold the pancake in half and transfer it to a plate. Repeat the process with the remaining batter and filling ingredients.
6. Serve hot with lettuce leaves and fresh herbs for wrapping.

Nutrition

• Calories: 290
• Protein: 20 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 300 mg
• Total Fat: 20 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

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

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