Bánh Kếp Giàu Protein Truyền Thống
Món truyền thống · Vietnamese
A traditional Vietnamese savory crepe, crispy on the outside and tender on the inside, filled with protein-rich ingredients like shrimp and mung beans. This version focuses on a high protein content.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour200g
- Turmeric powder1 tsp
- Coconut milk400ml
- Water100ml
- Salt1/2 tsp
- Shrimp200g
- Pork belly150g
- Mung beans (split, yellow)50g
- Yellow onion1 medium
- Scallions50g
- Vegetable oilfor frying
Các bước
- 1
Soak split mung beans in water for at least 1 hour, then drain.
- 2
Thinly slice pork belly and yellow onion. Peel and devein shrimp.
- 3
In a bowl, whisk together rice flour, turmeric powder, coconut milk, water, and salt until smooth. Let rest for 15 minutes.
- 4
Heat a tablespoon of oil in a non-stick crepe pan or skillet over medium-high heat. Add pork belly and cook until browned. Add shrimp and cook until pink. Remove pork and shrimp, set aside.
- 5
Add sliced onion to the pan and sauté until softened. Add the drained mung beans and stir-fry for 2 minutes.
- 6
Pour about 1/2 cup of batter into the hot pan, swirling to create a thin crepe. Cook for 2-3 minutes until the edges start to crisp.
- 7
Add some of the cooked pork, shrimp, and mung bean mixture onto one half of the crepe. Sprinkle with chopped scallions.
- 8
Fold the crepe in half over the filling. Cook for another 1-2 minutes until golden brown and crispy.
- 9
Repeat with remaining batter and filling. Serve hot with fresh herbs and nuoc cham.
