Bánh Kếp Giàu Protein Kiểu Miền Trung
80% chuẩn vị · Vietnamese
A regional variation inspired by Central Vietnamese flavors, featuring a slightly different batter and a filling that includes ground pork and a touch of shrimp paste for a deeper umami flavor.
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 flour180g
- Tapioca starch20g
- Water250ml
- Salt1/2 tsp
- Ground pork150g
- Shrimp paste1 tsp
- Shallots2, minced
- Bean sprouts50g
- Scallions30g, chopped
- Vegetable oilfor frying
Các bước
- 1
In a bowl, combine rice flour, tapioca starch, water, and salt. Whisk until smooth. Let rest for 10 minutes.
- 2
Heat 1 tsp of oil in a skillet over medium heat. Add minced shallots and sauté until fragrant. Add ground pork and cook until browned. Stir in shrimp paste and cook for 1 minute.
- 3
Add bean sprouts and chopped scallions to the pork mixture. Stir-fry for 1 minute until slightly wilted. Remove from heat.
- 4
Heat a crepe pan or skillet with 1 tsp of oil over medium-high heat. Pour about 1/3 cup of batter, swirling to create a thin crepe. Cook for 1-2 minutes until edges lift.
- 5
Spoon some of the pork and bean sprout filling onto one half of the crepe.
- 6
Fold the crepe in half. Cook for another minute until heated through and lightly golden.
- 7
Repeat with remaining batter and filling. Serve hot with a spicy dipping sauce.
