Banh xeo is literally “sizzling cake”, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet are Vietnamese savoury fried pancakes made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.
Below is a paleo-friendly version of one of my favourite childhood dishes. I found the recipe on Pinterest, and I gave it a try. Fortunately, they turned out really well. So check out the recipe and start devouring the goodness of Vietnamese cuisine.
Fluffy Paleo-Friendly Banh Xeo Recipe
Crepe Batter Ingredients
- ½ cup almond flour
- ½ cup tapioca flour
- ½ cup coconut milk organic
- 1 cup water lukewarm
- 1 teaspoon turmeric
- 1 teaspoon garlic salt
- 1 teaspoon black pepper crushed
- ½ cup spring onion thinly sliced
- ½ cup beer the more carbonated, the better
Meat Filling Ingredients
- ½ pound ground chicken
- ½ pound shrimp ground
- 4 cloves garlic minced
- 4 tablespoons coconut oil
- 1 pound bean sprouts
- ¼ cup lettuce Asian
- ¼ cup cucumbers
- ¼ cup mustard leaves
Crepe Batter Instructions
- Combine all the batter ingredients in a mixing bowl. If you like the crepes thin and crispy, add more water but if you like them thick and fluffy, add more tapioca flour. Adjust it how you would like based on your personal preference. For example, if you like it like a pancake, throw in an egg.
- Then stick it in the fridge, and let it sit for an hour. Use that hour to prepare the meat filling.
Meat Filling Instructions
- Soak the bean sprouts in warm water until it’s softened, drain and set aside.
- Heat a skillet, melt the 2 tablespoons of coconut oil and satay the garlic until it’s slightly golden. Toss in the ground chicken and prawns. Season with salt and black pepper to taste. Drain the meat filling and set it aside.
- Heat a non-stick pan for the crêpe. Use coco oil to grease. Pour a thin layer of the crepe batter. Let it cook for about a minute or until the batter doesn’t look raw. Put a hand full of bean sprouts and meat mixture on one side. Cover. Check it occasionally for the crispy texture you like the crêpe to be by lifting the edges on the side. I like mine extra crunchy.
- Pull the side of the crêpe that doesn’t have the filling over the side that does, like an omelette. And serve with veggies/varied herbs and sweet/sour dipping sauce.