Banh XeoTony | First Time Making - Deliciously Insane

Ingredients−10servings+

• Leafy greensto taste
• Bean sproutsto taste
• Spring onionsto taste
• Jicamaseveral pieces
• Mustard greensto taste
• Banh Xeo flour500g
• Crispy frying flour1 packet
• Eggs3
• Coconut milk2 small bags
• Turmeric powder1 packet
• Water1 to 1.1 liters
• Garlicseveral cloves
• Chiliseveral pieces
• Oilfor frying
• Shrimp (tép)for filling
• Grilled shrimpfor filling
• Sugar3 spoons
• Salt2 spoons
• MSGto taste
• Fish sauceto taste
• Lime1
• General seasoning powder1 packet

Directions▶ Start cooking

1. Wash and prepare all vegetables including leafy greens, bean sprouts, spring onions, jicama, and mustard greens.
2. Peel and julienne the jicama thinly.
3. Prepare plates, bowls, and utensils for serving.
4. In a large red bowl, combine the Banh Xeo flour (500g) with the crispy frying flour (1 packet).
5. Add 3 eggs to the flour mixture.
6. Pour in 2 small bags of coconut milk.
7. Add 1 packet of turmeric powder to the mixture.
8. Gradually add 1 to 1.1 liters of water to the mixture and whisk until a smooth batter is formed.
9. Add 3 spoons of sugar, 2 spoons of salt, and MSG to taste to the batter, mixing well.
10. Boil mung beans until they are cooked but still firm, not mushy.
11. Heat a pan with oil and sauté the garlic until fragrant.
12. Add the julienned jicama to the pan and sauté.
13. Add shrimp (tép) and general seasoning powder to the jicama, and sauté until cooked.
14. Grill large shrimp until they are fully cooked and turn orange.
15. Prepare the dipping sauce by finely chopping garlic and chili.
16. In a bowl, combine the chopped garlic and chili with sugar, water, fish sauce, and the juice from one lime (removing the seeds).
17. Heat a non-stick pan (or wok) over medium heat, add a small amount of oil, and spread it evenly using a banana leaf or a cloth.
18. Pour a ladleful of batter into the hot pan, swirling to coat the bottom thinly and evenly.
19. Immediately add a layer of boiled mung beans, sautéed jicama and shrimp, and grilled shrimp on top of the batter.
20. Cover the pan with a lid and cook until the Banh Xeo is crispy and golden brown.
21. Carefully fold the Banh Xeo in half using a spatula and transfer it to a plate.
22. Serve the Banh Xeo immediately with fresh leafy greens and the prepared dipping sauce.

Tips

• Cut jicama very thinly for better taste and texture.
• To make Banh Xeo crispy, add crispy frying flour to the batter or a small amount of beer.
• Do not overcook the mung beans; they should be cooked but not mushy.
• Use a non-stick pan and spread oil evenly to prevent sticking and ensure a crispy pancake.
• If a banana leaf is not available, pork fat can be used to spread oil in the pan.

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