Banh xeo with prawns and pickled carrot

AT A GLANCE

  • Serves 6 people

  • 220 gm rice flour
  • 2 tbsp cornflour
  • 1 tsp ground turmeric
  • 400 ml coconut milk
  • 3 spring onions, thinly sliced
  • 1½ tbsp grapeseed oil
  • 16 cooked medium prawns, peeled
  • 1 cup (loosely packed) bean sprouts, trimmed, plus extra to serve
  • To serve: iceberg lettuce leaves, Vietnamese mint, coriander and lime wedges
  •  
  • Pickled carrot
  • 150 ml rice vinegar
  • 100 ml fish sauce
  • 50 gm caster sugar
  • small red chillies, finely chopped
  • 1 garlic clove, finely chopped
  • 2 carrots, cut into julienne
  •  
  • Caramelised chilli dressing
  • 1½ tbsp grapeseed oil
  • 3 red shallots, finely chopped
  • 2 long red chillies, finely chopped
  • 1 small red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 20 gm caster sugar
  • 1 tbsp fish sauce
  • 1½ tbsp lime juice
  • 1½ tbsp rice vinegar
01   For pickled carrot, stir vinegar, fish sauce, sugar, chilli, garlic and 50ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and add carrot. Transfer to a container and refrigerate until required. Pickled carrot will keep for 2-3 weeks.
02   Combine rice flour, cornflour, turmeric and 1 tsp fine salt in a bowl and make a well in the centre. Combine coconut milk and 350ml cold water, then whisk into flour mixture until a smooth batter forms. Stir in spring onion and refrigerate to rest for 1 hour. Thin with a little water if necessary.
03   For caramelised chilli dressing, heat oil in a small saucepan over medium heat, add shallot, chilli and garlic and stir occasionally until tender and well caramelised (6-8 minutes). Add sugar and fish sauce, stir until caramelised, remove from heat and stir in lime juice, vinegar and 1 tbsp water, then set aside to cool. Dressing will keep refrigerated for 2-3 weeks.
04   Heat 1½ tsp oil in a 20cm-diameter non-stick frying pan over medium-high heat until smoking. Add a quarter of the batter, swirl to coat base and slightly up sides, and cook until golden and crisp (3-4 minutes). Scatter with a quarter of the prawns and carrot, a handful of sprouts and iceberg lettuce, fold to enclose and slide onto a plate. Repeat with remaining ingredients. Top with mint, coriander, extra bean sprouts and serve with caramelised chilli dressing and lime wedges.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

CHRIS COURT

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

COLD LAGER. , suggested by MAX ALLEN

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