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Preparation
1 hour
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Cooking
25 minutes
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Difficulty
Medium
Mushroom pancakes are a unique dish that blends the sweet flavors of fresh ingredients, providing the family with an appealing meal. Let’s get into the kitchen with Tastetutorial.com to see the recipe for this pancake dish!
Ingredients for Mushroom Pancakes For 4 people
Rice flour 400 gr Crispy flour 100 gr Coconut milk 350 ml Mushrooms 350 gr Pork belly 250 gr Shrimp 300 gr Chicken eggs 2 pieces Spring onions a little Lemons 4 pieces Chili peppers 4 pieces Garlic 2 bulbs Cooking oil a little Fish sauce 5 tablespoons Sugar 10 tablespoons Salt a little
How to choose fresh ingredients
How to choose fresh morchella mushrooms
- You should choose to buy wild morchella mushrooms when cooking as they will taste better and smell more fragrant than organic morchella mushrooms.
- Morchella mushrooms are usually only available during the rainy season, so buy them in the rainy months to get the best wild morchella mushrooms.
- For wild mushrooms, choose long and thick ones like fingers, mushrooms that are still buds will retain their crispness better than fully opened ones. For organic mushrooms, you should pay attention to buying those with moderate size, the mushroom caps should be dark brown, and when touched, they feel firm.
- Avoid buying morchella mushrooms that are bruised, have an unusual smell, or lack the characteristic fragrance of mushrooms.
How to choose fresh pork belly
- Choose pieces of pork belly that have a balanced amount of lean meat and fat, with a thick layer of skin, and the meat should be light red or bright pink.
- When cut, the meat should be bright pink while the skin should be pinkish-white and smooth like velvet. The layer of fat between the lean meat should be bright and firm.
- Do not buy pork belly that has a strange smell, and when pressed with your hand, it does not bounce back or has a slimy surface.
How to choose fresh shrimp
- Choose fresh shrimp that have a translucent shell and a slight smell of seawater, not fishy, with the tails held together, the shell joints on the shrimp body flexible and not disconnected, and the head and body stuck tightly together.
- Prefer to buy plump, firm shrimp that are still alive and active.
- Avoid buying shrimp with tails that spread out or are unusually plump, as these are shrimp that have been injected with chemicals or pumped with water to appear fuller.
- Do not buy shrimp that are leaking fluid or have an unusual fishy smell.
How to Prepare Mushroom Pancakes
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Prepare the mushrooms and other ingredients
Wash the mushrooms under running water, gently scrubbing to remove any dirt and impurities clinging to them, then cut off the mushroom stems and slice the mushrooms in half.
Rinse the pork belly to clean it. To eliminate the unpleasant smell of pork, rub salt on the surface of the meat for about 3 – 5 minutes, then rinse it with clean water. After that, cut it into thin slices.
Clean the shrimp, remove the heads, shells, and the black vein on the back by using a sharp stick to press on the second segment of the shrimp’s body, gently pulling out the vein. You can leave the shell of the last segment and the shrimp tail for a more appealing dish.
Wash the green onions, remove the roots and wilted leaves, then cut them into small pieces. Peel and finely chop the garlic along with the chili. Squeeze the lemon to extract the juice.
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Mixing the batter for bánh xèo
Add 400g of rice flour, 100g of crispy frying flour, and 2 tablespoons of turmeric powder into a bowl. Next, gradually pour in 350ml of diluted coconut water while mixing continuously until you achieve a thick batter that is not too runny.
Tip: When you feel that the batter has thickened enough, do not add more diluted coconut water, because if the batter is too runny, it will make the bánh xèo soggy when poured, and the dish will not taste good anymore.After mixing, let the batter rest for 1 hour.
Next, add 2 eggs, chopped scallions, and 1/2 tablespoon of salt, and mix well.
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Pour the pancakes
Put a pan on the stove and heat it up really hot. Brush a thin layer of cooking oil over the pan, then add the pork belly and shrimp, stir-fry for 2 – 3 minutes until they firm up, keeping the heat medium or high.
Scoop 1 – 2 ladles of batter and spread a very thin layer to cover the entire bottom of the pan. Next, place the mound mushrooms on the surface, then cover with a lid for about 2 minutes for the batter to cook and become crispy.
Fold the pancake in half and place it on a plate. Repeat the process with the other pancakes until all the ingredients are used up.
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Make dipping sauce for banh xeo
Mix the dipping sauce for banh xeo with 10 tablespoons of hot water, 10 tablespoons of sugar, 5 tablespoons of fish sauce, and 5 tablespoons of lime juice. Stir well until the sugar dissolves, then add chopped chili and garlic on top. When you add the chopped chili and garlic like this, they will float on the surface of the fish sauce, making it more visually appealing.
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Final Product
Banh xeo with name mushrooms is crispy, with a beautiful golden color, blending the sweet, fatty flavor of pork belly, shrimp, and name mushrooms is simply delightful!
You should enjoy banh xeo with dipping sauce, a bit of fresh herbs, and rice paper.
With the detailed and simple recipe above, Tastetutorial.com hopes you will successfully make the mushroom pancakes that are very easy to make and delicious.
