Bánh Còng Tôm Thịt (Shrimp and Pork Crispy Crepes)
85% chuẩn vị · Vietnamese
A flavorful variation of Bánh Còng featuring a generous filling of marinated shrimp and savory pork belly, offering a richer taste profile.
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 flour2 cups
- Coconut milk1 can (13.5 oz)
- Turmeric powder1 teaspoon
- Salt1 teaspoon
- Sugar1 teaspoon
- Shrimp1/2 lb, peeled, deveined, and marinated with fish sauce and pepper
- Pork belly1/4 lb, thinly sliced and marinated with fish sauce and pepper
- Mung beans1/2 cup, soaked
- Bean sprouts2 cups
- Scallions1/4 cup, chopped
- Vegetable oilfor frying
- Nuoc chamfor serving
- Fresh herbs (mint, basil, lettuce)for serving
Các bước
- 1
Prepare the batter as in the traditional recipe and let it rest.
- 2
Heat a crepe pan or non-stick skillet over medium-high heat. Lightly grease with oil.
- 3
Pour about 1/2 cup of batter into the pan, swirling to create a thin crepe. Cook for 1-2 minutes until edges begin to crisp.
- 4
Add marinated shrimp, pork belly slices, and a spoonful of mung beans to one half of the crepe. Top with bean sprouts and scallions.
- 5
Fold the crepe in half to cover the filling. Cook until golden brown and crispy on both sides, about 3-5 minutes per side.
- 6
Remove from pan, drain on paper towels, and repeat with remaining ingredients.
- 7
Serve hot with nuoc cham and fresh herbs.
