Banh Khoai (Hue-Style Crispy Pancake with Pork and Prawns)
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Ingredients
- 200 g rice flour
- 1 tsp ground turmeric
- 200 g pork belly slices
- 200 g raw king prawns, peeled
- 150 g beansprouts
- 2 little gem lettuce
- 1 fresh mint
- 3 tbsp hoisin sauce
- 40 g roasted peanuts, roughly chopped
- 4 tbsp vegetable oil for frying
Nutrition (per serving)
- Calories
- 654 kcal
- Protein
- 23.1 g
- Carbohydrate
- 48.6 g
- of which sugars
- 6.6 g
- Fat
- 39.2 g
- of which saturates
- 9.1 g
- Fibre
- 4.1 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the rice flour and turmeric with 250ml water into a thin batter.
- 2
Fry the pork belly in a small non-stick pan for 4 minutes until no pink remains, then push to one side and add the prawns, cooking for 2 minutes until pink.
- 3
Pour a quarter of the batter into the pan to coat thinly and scatter over a handful of beansprouts.
- 4
Cook for 3-4 minutes until crisp and golden, then fold and slide onto a plate. Repeat to make four small pancakes.
- 5
Mix the hoisin sauce with the chopped peanuts and 2 tablespoons of water for dipping.
- 6
Serve each pancake wrapped in lettuce with mint, dipped in the peanut-hoisin sauce.
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