Vietnamese · Dinner
Sizzling Rice Pancake with Egg
Crisp Vietnamese sizzling crepe made from a rice-flour batter poured onto a hot pan, filled with shrimp, pork, bean sprouts and scallion, then folded over a fried egg. Served with lettuce leaves, mint, and a garlic-lime nuoc cham for wrapping and dipping.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
615Calories
35.1gProtein
31.9gFat
48.2gCarbs
8.9gSugar
3.6gFiber
1876mgSodium
426mgChol
14.1gSat Fat
714mgPotassium
108mgCalcium
3.8mgIron
2.1mcgVitamin B12
15mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Whisk rice flour, cornstarch, turmeric, and salt together, then whisk in coconut milk, water, and sliced scallion until smooth.
2
Rest
Cover the batter and let sit at room temperature 15 minutes for hydration.
3
Build
Stir together lime juice, fish sauce, sugar, water, minced garlic, and sliced chili until sugar dissolves.
4
Sauté
Heat 1 tsp oil in a 9-inch nonstick skillet over medium-high, add shrimp and thinly sliced pork belly, and cook 2 minutes, turning once, until shrimp turns pink.
5
Fry
Pour batter into the skillet over medium-high heat, swirl to coat thinly, and cook 2 minutes until edges turn golden and lacy.
6
Fry
Crack egg into the empty pan half, break the yolk, and cook 2 minutes over medium heat until white is just set.
7
Steam
Scatter bean sprouts and remaining scallion over crepe, cover skillet, and cook 2 minutes over medium-low heat until sprouts soften slightly.
8
Crisp
Uncover, raise heat to medium-high, and cook 1 to 2 minutes uncovered until crepe base turns deep golden and crisp.
9
Plate
Fold crepe in half over egg and filling, slide onto plate with lettuce and mint, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g shrimp, peeled and deveined
- 22 large eggs
- 3.2 oz90g pork belly
- 2/3 cup90g rice flour
- 4 tbsp30g cornstarch
- 1/2 tsp1/2 tsp turmeric-ground
- 2/3 cup160ml coconut-milk
- 6 tbsp90ml water
- 22 scallion
- 1 cup90g bean sprout
- 4 tsp20ml vegetable-oil, for frying
- 44 lettuce leaves, for wrapping
- 88 mint leaves
- 2 tbsp30ml fish-sauce
- 2 tbsp30ml lime-juice
- 2 tsp8g sugar-white
- 4 tbsp60ml water, for the dipping sauce
- 11 small garlic clove
- 11 small chili-fresh
