Detailed instructions on how to make crispy blue butterfly flower pancakes, unique, super delicious, and easy to make

How to make Blue Butterfly Flower Pancakes

• 1

  Prepare the ingredients

  To remove the fishy smell from the shrimp, dissolve 1 spoon of salt in 300ml of water, soak the shrimp for about 5 – 10 minutes, then rinse thoroughly 2 – 3 times with water. After that, remove the shrimp and let them drain.

  After the shrimp have been cleaned, remove the heads and shells, then use a knife to gently cut along the back of the shrimp and slowly pull out the black vein to discard it, then cut in half or leave whole as desired.

  How to clean shrimp without a fishy smell:

  • Method 1: Sprinkle cornstarch on the shrimp. Cornstarch will help remove the fishy smell and absorb any dirt still clinging to the shrimp, then rinse the shrimp clean.
  • Method 2: Soak the shrimp in diluted saltwater or a bit of white wine, gently squeeze with your hands to clean the shrimp. Then rinse thoroughly with water before cooking.

  Soak the pork in diluted salt water for 3 minutes. Then rinse with clean water and let it drain. Once the meat is drained, cut it into small bite-sized cubes.

  Effective ways to remove the smell of pork:

  • Method 1: Rinse the pork briefly to eliminate the odor, then massage the meat with salt or lemon juice for about 3 – 5 minutes, then rinse with clean water and cut into small pieces for cooking.
  • Method 2: You can also blanch the meat briefly in boiling water for about 3 minutes, then remove, rinse with water, and cut into small pieces.
  • Method 3: To remove the smell of the meat, you can use a little vinegar to wash the meat, then rinse it several times with water before cooking.

  See details: Effective ways to remove the smell of pork

  Peeled garlic, minced. Remove the stems from the chili, wash it, and then mince it. Pick fresh leaves from the lettuce and herbs, discarding any wilted parts, wash them thoroughly, and let them drain.

  Soak the bean sprouts in diluted salt water for about 15 minutes, then rinse clean and let them drain.

  Place a pot on the stove over medium heat, add 150ml of water and bring it to a boil. When the water boils, add 15g of dried butterfly pea flowers and cook for about 3 minutes until the water turns a deep blue color, then turn off the heat and remove the flowers.

  

  

  

  
• 2

  Mix the pancake batter

  Put 200g of pancake flour, 100g of crispy fried flour, 160ml of coconut milk, 100ml of blue butterfly pea flower water, and 170ml of beer (half a can) into a bowl.

  Stir well for the flour mixture to blend.

  Tip: To make the pancake crust crispy quickly and retain its crispiness longer, have a beautiful color, and smell better, you should add beer when mixing the flour!

  

  
• 3

  Sauté the pancake filling

  Place a pan on the stove, add 1 tablespoon of cooking oil and heat over medium heat. Then, add 2-3 pieces of pork and 1 shrimp, sauté for 3 minutes until the outside is firm.

  

  
• 4

  Pouring the pancake

  Continuing with the filling pan, pour 1 ladle of pancake batter into it, adjust the heat to medium, add a little bean sprouts and cover for about 3 minutes.

  When the pancake is crispy, fold it in half and serve on a plate. Continue until all the batter and filling are used up.

  

  

  

  
• 5

  Making the dipping sauce for the pancake

  Add to a bowl 5 tablespoons of fish sauce, 5 tablespoons of sugar, the juice of 1 lemon, 7 tablespoons of water, minced garlic, and minced chili.

  Then stir the ingredients until dissolved and adjust the seasoning to your taste to complete.

  

  
• 6

  Finished Product

  The finished blue butterfly pea pancakes have a fragrant smell and very appealing colors. When eaten rolled with fresh herbs and dipped generously in sweet and sour fish sauce with a hint of spice, you will experience many layers of incredibly attractive flavors.

  From the crispy green pancake skin to the sweet and fresh filling of meat and shrimp blended with various aromatic herbs, it is truly delicious.