Vietnamese Sizzling Shrimp Pancakes (Bánh xèo) with Fresh Greens

Name: Vietnamese Sizzling Shrimp Pancakes (Bánh xèo) with Fresh Greens
Ingredients: 1 package bánh xèo pancake mix; 1/3 can beer (helps keep the pancakes crispy); 7 oz shrimp (about 200 grams); 3 1/2 oz microgreens (about 100 grams); 3 1/2 oz bean sprouts (about 100 grams); 3 1/2 oz lettuce (about 100 grams); 1/2 carrot; Green onions, lime, garlic, chili, seasoning powder, fish sauce

Janey's Kitchen @cook_14274354

🇻🇳🇺🇸

This dish is probably very familiar to Vietnamese people.

My family loves eating bánh xèo and bánh khọt. They're easy to eat, delicious, and packed with traditional flavors, especially when served with lots of fresh greens.

The name "Bánh xèo tôm, rau sạch" means almost everything is homemade. The shrimp are home-raised (my dad farms seafood); the microgreens, bean sprouts, and fish mint are grown by my mom; only the lettuce is store-bought. I’m hesitant to eat bánh xèo at restaurants because of hygiene and too much oil. It doesn’t take much time, so why not make a batch at home for a change?

That’s enough of my story. Check out the recipe and give it a try!

This dish is probably very familiar to Vietnamese people.

My family loves eating bánh xèo and bánh khọt. They're easy to eat, delicious, and packed with traditional flavors, especially when served with lots of fresh greens.

That’s enough of my story. Check out the recipe and give it a try!

Janey's Kitchen @cook_14274354

🇻🇳🇺🇸

This dish is probably very familiar to Vietnamese people.

My family loves eating bánh xèo and bánh khọt. They're easy to eat, delicious, and packed with traditional flavors, especially when served with lots of fresh greens.

That’s enough of my story. Check out the recipe and give it a try!

This dish is probably very familiar to Vietnamese people.

My family loves eating bánh xèo and bánh khọt. They're easy to eat, delicious, and packed with traditional flavors, especially when served with lots of fresh greens.

That’s enough of my story. Check out the recipe and give it a try!

Saved

Ingredients

1 packagebánh xèo pancake mix
1/3 canbeer (helps keep the pancakes crispy)
7 ozshrimp (about 200 grams)
3 1/2 ozmicrogreens (about 100 grams)
3 1/2 ozbean sprouts (about 100 grams)
3 1/2 ozlettuce (about 100 grams)
1/2carrot
Green onions, lime, garlic, chili, seasoning powder, fish sauce

Saved

Steps

1

Prepare and prep all ingredients. Wash the fresh greens, bean sprouts, and microgreens. Peel the shrimp.
2

Make the dipping sauce: Mix 5 parts water, 2 parts sugar, 1.5 parts fish sauce, and 1 part lime juice. Add minced garlic and chili.
3

Mix the pancake batter with a small spoon of salt, seasoning powder, one small bowl of beer, and water (use the amount of water recommended on the package). Stir until smooth and no lumps remain. Add chopped green onions and mung beans. Let the batter rest for about 20 minutes. Don’t make the batter too thick or the pancakes will be heavy, not crispy, and hard to cook through.
4

Heat a pan over medium-high heat. Add 1 tablespoon of oil. Sauté the shrimp, then pour in the batter, tilting the pan to spread it evenly. Add bean sprouts and microgreens, cover, and cook until the pancake is golden and crispy.
5

The batter needs to be the right consistency for the pancakes to turn out golden, crispy, and beautiful.
6

Enjoy your lunch!