Vegetarian Vietnamese Crispy Pancakes Recipes

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VEGETARIAN VIETNAMESE CRISPY PANCAKES



Vegetarian Vietnamese Crispy Pancakes image

Make and share this Vegetarian Vietnamese Crispy Pancakes recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 21

350 g rice flour
1/2 teaspoon ground turmeric
1 pinch salt
1 teaspoon sugar
750 ml coconut milk
2 teaspoons sunflower oil, plus extra to grease pan
250 ml water, plus a little more if required to make batter smooth
2 teaspoons sesame oil
200 g firm tofu, drained and diced
1 teaspoon finely grated ginger
2 garlic cloves, crushed
100 g bamboo shoots, rinsed
1 bunch spring onion, chopped
1 white onion, thinly sliced
salt
150 g shaved fresh coconut
1 teaspoon sesame seeds
8 iceberg lettuce
1/2 bunch Thai basil, leaves picked
1/2 bunch vietnamese mint, leaves picked
2 limes, quartered

Steps:

  • To make the filling, heat the sesame oil in a wok and stir-fry the tofu until golden. Set aside.
  • Stir-fry the ginger, garlic, bamboo shoots, spring onions and onion for 2-3 minutes or until just tender.
  • Season with salt and add the shaved coconut and stir to combine.
  • Remove from the heat, set aside and keep warm.
  • To make the batter, sift the rice flour, turmeric, salt and sugar into a mixing bowl.
  • Stir in the coconut milk, sunflower oil and water until well combined and the batter is smooth with the consistency of pouring cream.
  • Heat a large, non-stick frying pan over a medium to high heat, and lightly grease with a little sunflower oil.
  • Pour in enough batter to cover the pan and swirl around to make a thin crêpe. Cook on one side only for 3-5 minutes or until golden and crisp.
  • Make, fill and eat pancakes one at a time. Fill the crêpe and fold over, then transfer to a serving platter.
  • Serve the herbs and lettuce on a separate plate. Wrap portions of the crêpe and some herbs in the lettuce lie san choy bau. Add a squeeze of lime. Then repeat until all the crêpe batter has been used.

Nutrition Facts : Calories 954.7, Fat 62.1, SaturatedFat 48.7, Sodium 85.4, Carbohydrate 92.3, Fiber 8.4, Sugar 6.7, Protein 17.1

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