Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!
Steps Making Recipes Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! using 17 ingredients and 7 steps
Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! - Great recipe for Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!. These pancakes are so delicious, they are so crispy. Perfect for anyone gluten intolerance because they are made with rice flour and creamy coconut milk. Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! These pancakes are so delicious, they are so crispy.
Today, I'm sinking my teeth into my favourite lunch of late: crispy Vietnamese pancakes (banh xeo) deep filled with a range of colourful veggies, homemade mung bean sprouts and fresh herbs with a side of tangy dipping sauce.
They are heavenly, naturally gluten-free and very easy to put together too.
You can cook Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! using 17 ingredients and 7 steps. Here is how you cook it.
Ingredients make Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!
- Prepare 1 cup rice flour.
- You need 2 tbsp corn flour.
- Prepare 1 tbsp turmeric.
- It's 1 tin coconut milk.
- You need 1 pinch salt.
- Prepare 1/2 cup water.
- You need 2-3 tbsp cooking oil.
- Prepare 1 cup sliced cooked chicken / prawns / mushrooms.
- It's 2 handfuls Asian style stir fry mix salad i.e. bean sprouts, cabbage, peppers etc.
- You need 1-2 baby gem lettuce.
- It's Ajard Dipping Sauce.
- You need 1/2 cup diced red onion.
- It's 1/2 cup diced deseeded cucumber.
- Prepare 2 tbsp finely chopped big red chilli.
- Prepare 3 tbsp rice vinegar.
- You need 4 tbsp white sugar.
- It's 2-3 tbsp water boiling.
Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! instructions
- Place the flour, turmeric and coconut milk, salt, corn flour and water into a large bowl..
- Take and whisk and whisk thoroughly until all lumps have gone, leave to settle for 20 minutes or so..
- Pour the oil into a medium pan on a medium high heat a tablespoon at a time and ladle in the pancake mixture, it needs to be fairly thin, next add the chicken or prawns to half of the pancake, leaving the other half free. Then the stir fry mixture..
- Once it is cooking add a lid to the frying pan it helps speed up the cooking process. You need to be patience its takes a good 4 minutes or so it can be longer. When the pancake mixture is starting to crisp around the edges and it is cooked through the middle, simply turn over the empty side of the pancake over and serve, it should be crispy and brown on the outside..
- For the Sauce, chop the veggies, I didn’t have red onion here so I used a sweet white onion..
- Now place in a bowl, boil the kettle and add the few tablespoons of boiling water, making sure all the sugar is dissolved, add the salt and mix too. If you want you can heat this up in a pan. But add the cucumber at the end once the mixture has cooled..
- Serve! So you take a lettuce cup, then tear of some of the crispy pancake and wrap it in the lettuce leaf, you then pour some of the sauce on top, and pop it in your mouth! Delicious..
Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! - Heat the oil in a large non-stick frying pan over a medium to For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together. Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! These pancakes are so delicious, they are so crispy. Perfect for anyone gluten intolerance because they are made with rice flour and creamy coconut milk. There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this. Thank you and good luck