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Fried Shrimp Pancake (Bánh xèo tôm nhảy)
Ben Tre — Mother recipe · en it
A classic of the Mekong Delta cuisine, Bánh xèo tôm nhảy is a crispy rice and mustard greens pancake filled with shrimp that melts in your mouth.
⏱️ 20 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 200g of rice flour for Bánh xèo
- 1 onion
- 150g of shrimp
- 3-4 slices of garlic
- 300g of water spinach
- 2 eggs
- 500ml of oil for frying
- Salt and pepper
- 1 tablespoon of water for the batter
- 1 tablespoon of oil for frying
- Rice vinegar for serving
Method
- In a large bowl, mix the rice flour, water, and oil to form a smooth batter. Add the shrimp, minced garlic, and a bit of salt and pepper.
- In a large non-stick frying pan, fry the garlic slices until golden brown.
- Pour the frying oil into the pan, then add the golden garlic slices.
- In a separate bowl, beat the eggs with water and sugar.
- With a fork, mix the rice batter with the vegetables, eggs, and a bit of salt and pepper.
- Form rice pancakes by spooning a tablespoon of the mixture into each one.
- Fry the rice pancakes in hot oil until crispy and golden brown.
- In another pan, fry the water spinach with a bit of oil until tender.
- Serve the rice pancakes with the fried water spinach and drizzle with rice vinegar.
The story
Originating from the Ben Tre region in the Mekong Delta, Bánh xèo tôm nhảy was created as a creative way to use local seafood. Its preparation has become an important part of the local culinary culture.
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