Banh Xeo Chay (Vegetarian Mushroom and Tofu Crispy Pancake)
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Ingredients
- 200 g rice flour
- 1 tsp ground turmeric
- 200 ml tinned coconut milk
- 200 g firm tofu, cubed
- 200 g chestnut mushrooms, sliced
- 150 g beansprouts
- 3 spring onions
- 2 little gem lettuce
- 1 fresh mint
- 2 tbsp light soy sauce
- 4 tbsp vegetable oil for frying
Nutrition (per serving)
- Calories
- 514 kcal
- Protein
- 15.4 g
- Carbohydrate
- 46.1 g
- of which sugars
- 4.7 g
- Fat
- 28.3 g
- of which saturates
- 10.3 g
- Fibre
- 4.7 g
- Salt
- 1.32 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, turmeric and coconut milk with 250ml water and the sliced spring onions into a thin batter.
- 2
Fry the tofu and mushrooms in a little oil in a wide non-stick pan for 5 minutes until golden.
- 3
Pour a quarter of the batter into the pan, swirling to coat thinly, and scatter over a handful of beansprouts.
- 4
Cover and cook for 3-4 minutes until the edges are crisp and lacy, then fold in half and slide onto a plate. Repeat to make four pancakes.
- 5
Mix the light soy sauce with a squeeze of lime and a splash of water for dipping.
- 6
Serve each pancake wrapped in lettuce leaves with mint, dipped in the soy dressing.
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