Vietnamese Vegetable Pancakes
From chefelaine 15 years agoIngredients
- 4 oz soy sauce for dipping sauce shopping list
- 1 tsp finely chopped garlic for dipping sauce shopping list
- 2 tsp sugar for dipping sauce shopping list
- 1/2 tsp black pepper for dipping sauce shopping list
- 1 tbsp red chilis fresh, chopped, for dipping sauce shopping list
- 2 tbsp Chopped peanuts for dipping sauce shopping list
- 1 tbsp lime juice for dipping sauce shopping list
- 1/2 cup rice flour shopping list
- 3 eggs beaten shopping list
- 9 oz water shopping list
- 1/2 tsp salt shopping list
- 4 oz shiitake mushrooms caps, cut batonnet shopping list
- 1 tbsp vegetable oil plus 2 oz shopping list
- 6 oz snow peas trimmed shopping list
- 6 oz bean sprouts shopping list
- 2 oz scallions sliced thin shopping list
How to make it
- Combine the dipping sauce ingredients and stir until the sugar is dissolved.
- Set aside.
- Whip together the rice flour, eggs, water, and salt to make a thin batter.
- Let stand 10 minutes
- Strain to remove any lumps.
- Sauté the mushrooms in 1 tbsp (15 mL) hot oil until tender.
- Cool.
- In a well-seasoned 10-in sauté pan or, preferably, a nonstick pan, heat 2 tsp of the remaining oil until very hot.
- Add about 2 1/2 oz of the batter and swirl it around to cover the bottom of the pan.
- Add one-sixth of the mushrooms and snow peas.
- Cover and cook 1 minute.
- Remove the lid and add one-sixth of the bean sprouts and scallions.
- Cook uncovered until the pancake is crisp.
- Slide the pancake onto a dinner plate.
- Repeat with the remaining batter and vegetables.
- Serve with dipping sauce.
The Rating
Reviewed by 59 people-
Thanks, Elaine! This definitely sounds like a keeper!
meals4abby in Valders loved it -
A five for you. I can't wait to try this. Thanks for the recipe.
lasaf in St. Paul loved it -
wonderful Chef! a 5 of course!
mystic_river1 in Bradenton loved it
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