Bánh Xèo Tôm Thịt

Bánh Xèo Tôm Thịt is a delightful Vietnamese savory pancake filled with shrimp and pork, offering a crispy texture that contrasts beautifully with its tender filling. This high-protein baked dish is not only flavorful but also a healthy alternative for a satisfying meal.

Ingredients

• Rice flour - 100g
• Tapioca starch - 30g
• Coconut milk - 200ml
• Turmeric powder - 1 tsp
• Water - 200ml
• Shrimp (peeled and deveined) - 150g
• Pork belly (thinly sliced) - 100g
• Bean sprouts - 100g
• Green onions (chopped) - 2 stalks
• Salt - 1/2 tsp
• Pepper - 1/4 tsp
• Cooking oil - 1 tbsp
• Lettuce leaves - for serving
• Fresh herbs (mint, cilantro) - for serving
• Nuoc cham (Vietnamese dipping sauce) - for serving

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, mix rice flour, tapioca starch, coconut milk, turmeric powder, water, salt, and pepper until you have a smooth batter.
3. In a skillet over medium heat, cook the pork belly until browned, then add shrimp and cook until just pink. Remove from heat.
4. Stir in green onions and bean sprouts to the cooked meat mixture.
5. In a baking dish, lightly grease the bottom with cooking oil and pour in a thin layer of the batter, spreading it evenly.
6. Add a portion of the shrimp and pork mixture on top of the batter, then pour another thin layer of batter over the filling.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are crispy and golden.
8. Remove from the oven and let it cool slightly before cutting into wedges.
9. Serve with lettuce leaves and fresh herbs, alongside nuoc cham for dipping.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 55 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• High in protein from shrimp and pork, supporting muscle repair and growth.
• Contains healthy fats from coconut milk, contributing to heart health.

Tags