HUE PANCAKE: BANH KHOAI

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Hue Pancake: Banh Khoai image

How to make Hue Pancake: Banh Khoai

Provided by @MakeItYours

Number Of Ingredients 33

4 ounces/ 100 g pork liver
1 tablespoon vegetable oil
3 cloves garlic, finely diced (1 tablespoon)
1 tablespoon finely diced red shallots
2 ounces/50 g minced pork
1/2 cup hoisin sauce (salty variety)
2 tablespoons sugar
1/2 tablespoon shrimp paste, mixed with 2 tablespoons water
1/2 cup pork stock
1 tablespoon peanut butter
1 tablespoon corn flour, diluted with water
3 tablespoons crushed roasted peanuts
2 tablespoons toasted sesame seeds
Vegetable oil, for stir-frying
2 cloves garlic, minced
7 ounces/200 g school prawns, legs and heads trimmed
7 ounces/200 g boneless pork belly, fat trimmed, thinly sliced
17 1/2 ounces/500 g bean sprouts
1/2 cup spring onions, sliced
3 1/2 ounces/100 g rice flour
5 1/4 teaspoons/25 g plain (all-purpose) flour
1 teaspoon turmeric powder
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda ( baking soda)
5 fluid ounces /150 ml coconut milk
5 fluid ounces/150 ml soda water
2 eggs beaten
Lettuce
1 bunch fresh perilla leaves
1 bunch fresh mint leaves
1 bunch Vietnamese mint leaves
1 bunch Vietnamese fish mint
1 star fruit, sliced

Steps:

  • For the dipping sauce:
  • Place the liver on a chopping board. With a heavy knife in each hand chop the liver in a fast motion mincing it finely.
  • In a medium heated small saucepan, add oil, garlic, shallots, and cook the liver and minced pork for 4 minutes. Add hoisin sauce, sugar, shrimp paste, and pork stock, then stir until the sugar is dissolved.
  • Bring to the boil, then add peanut butter, corn flour and stir until sauce thickens. Once thickened, add peanuts and sesame seeds. Turn off heat and set aside.
  • Place a frying pan over medium heat, add 1 tablespoon oil, 1 teaspoon minced garlic, and the prawns and stir-fry for 3 minutes.
  • Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside.
  • To make the batter:
  • Combine the rice flour, plain flour, turmeric, salt, bicarbonate of soda, coconut milk, and soda water. Whisk well and set aside for 10 minutes.
  • Wash the lettuce leaves and herbs and arrange them on a large platter.
  • Place a small, about 8 inches/20 cm heavy-based nonstick frying pan over medium heat. Add 2 tablespoons oil. Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan. Add 1 tablespoon beaten egg, then add some prawns, pork, spring onions, and bean sprouts.
  • Fry for 2 minutes or until the base is crisp and browned. Repeat this process with the remaining batter and filling ingredients.
  • Fold the pancake in half to make it 'smile', and eat with lettuce, perilla, mint leaves, and
  • MasterChef Canada

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