Saigon pancakes with seasoning – a detailed recipe приготоat ления. 
Photo of the dish: Май ФамTime: 1 hour. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Dough:
- 2 tbsp. rice flour
- 1/2 tbsp. unsweetened coconut milk
- 2 and 1/3 Art. water
- 1.5 tsp ground turmeric
- 1 tsp Sahara
- 1/2 tsp salt
- 1/2 tsp curry powder
- 3 thinly sliced stalks of green onions
Filling:
- 110 gr. thinly sliced pork shoulder or chicken breasts
- 4 tbsp. l vegetable oil
- 1/4 thinly sliced onion
- 12 medium sized peeled and chopped raw shrimps
- 4 tbsp. bean seedlings
- 2 tbsp. lightly fried and strained, sliced champignons
Vietnamese Dip Sauce (Nyok Cham):
- 3 Thai peppers “bird’s eye” or 1 pepper serrano, or taste
- 1 sliced clove of garlic
- 3 tbsp. l Sahara
- 2/3 Art. warm water
- 1.5 tbsp. l fresh lime juice
- 5 tbsp. l fish sauce
- 2 tbsp. l finely grated carrots for decoration
Recipes with similar ingredients: pancakes, rice flour, milk coconut, chicken breast, shrimp, champignon mushrooms, carrots, chili pepper, green onion, garlic, lime juice, fish sauce, turmeric, curry
Recipe preparation:
- Prepare the dough: Put rice flour in a bowl, coconut milk, water, turmeric, sugar, salt, curry powder and green onions. Mix well. Prepare the filling: B large skillet with non-stick over high heat heat a tablespoon of oil. Put 1/4 of the onion onion, pork and shrimp and fry until aroma, approximately 15 sec Mix the dough well and pour about 2/3 tbsp. вto the pan. Turn the pan until the dough is completely covered. surface.
- Carefully place about 1 cup bean sprouts and 1/2 tbsp. mushrooms on one side of the pancake, closer to the center than to the edge. Slightly reduce heat, cover the pan and fry the pancake until it won’t become crispy, and pork and shrimp will not be completely ready, about 2-3 minutes. Place a spatula under the pancake to check bottom. If not browned, roast another 1-2 min. Lift the side of the pancake on which there are no seedlings and mushrooms, and wrap it on the side with the filling. Spatula neatly put the pancake on a large plate. Wipe the pan clean and cook the rest of the pancakes in the same way. Before baking every next pancake do not forget to grease the pan oil.
- To serve, place pancakes on the table, Vietnamese dip sauce, and also some lettuce, mustard leaves and herbs. Eating Ban Heo, Tearing Off pieces and wrapping them with salad or leaves of mustard and herbs. Roll it up in a convolution, then dip in sauce and eat. dipping: Slice chili peppers into thin rings. Set aside 1/3 part of peppers and leave for decoration. Put the remaining pepper chili, garlic and sugar in a mortar and mash until a juicy paste with pieces. Transfer the paste into a small bowl, add water, juice lime and fish sauce. Stir well to dissolve sugar. Add the left chilli and carrots. Before serving, give stand for 10 minutes
