Vietnamese · Lunch
Sizzling Rice Pancake with Egg (Gluten-Free)
Crisp rice-flour crepe folded around turmeric-tinted egg, shrimp, and bean sprouts, finished with a sizzling pan-fry that browns the edges lace-thin. Served with lettuce leaves, herbs, and a tangy fish-sauce dipping sauce for wrapping and dipping.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
669Calories
34.2gProtein
38.8gFat
45.1gCarbs
8.6gSugar
3.1gFiber
1588mgSodium
286mgChol
14.9gSat Fat
687mgPotassium
108mgCalcium
4.1mgIron
2.8mcgVitamin B12
12mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Whisk rice flour, coconut milk, water, and turmeric together until smooth and bright yellow; rest uncovered 15 minutes.
2
Sear
Heat 1/2 tbsp oil in a nonstick skillet over medium-high heat; fry pork belly 2 to 3 minutes until edges brown and fat renders.
3
Fry
Add shrimp to the skillet and fry 1 to 2 minutes per side over medium-high heat until pink and opaque.
4
Build
Pour whisked egg and rested batter over pork and shrimp; tilt pan over medium-high heat so batter spreads thin and lacy across surface.
5
Crisp
Scatter bean sprouts and sliced scallion over half the pancake; fry uncovered 4 to 5 minutes over medium-high heat until edges turn deep golden and crackly.
6
Fold
Loosen pancake edges with a spatula and fold in half over the filling.
7
Sauce
Combine fish sauce, lime juice, sugar, minced garlic, and sliced chili in a bowl; stir until sugar dissolves.
8
Plate
Set folded pancake on a plate with lettuce leaves, mint, and cilantro alongside the dipping sauce for wrapping and dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.6 oz216g shrimp, peeled and deveined
- 22 eggs
- 3 1/2 oz100g pork belly
- 2/3 cup86g rice flour
- 4 tbsp60ml coconut milk
- 1/2 tsp1/2 tsp turmeric-ground
- 1 cup90g bean sprouts
- 22 scallion
- 4 tbsp60ml water
- 2 tbsp30ml vegetable oil
- 2 tbsp30ml fish sauce
- 2 tbsp30ml lime juice
- 2 tsp2 tsp sugar-white
- 22 small garlic clove
- 11 small chili-fresh
- 44 lettuce leaves
- 44 mint leaves
- 44 cilantro sprigs
