Vietnamese Vegetable Pancakes |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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A Vietnamese mainwill love! dish everyone Ingredients:
4 oz soy sauce for dipping sauce |
1 tsp finely chopped garlic for dipping sauce |
2 tsp sugar for dipping sauce |
1/2 tsp black pepper for dipping sauce |
1 tbsp red chilis fresh, chopped, for dipping sauce |
2 tbsp chopped peanuts for dipping sauce |
1 tbsp lime juice for dipping sauce |
1/2 cup rice flour |
3 eggs beaten |
9 oz water |
1/2 tsp salt |
4 oz shiitake mushrooms caps, cut batonnet |
1 tbsp vegetable oil plus 2 oz |
6 oz snow peas trimmed |
6 oz bean sprouts |
2 oz scallions sliced thin |
Directions:
1. Combine the dipping sauce ingredients and stir until the sugar is dissolved.
2. Set aside.
3. Whip together the rice flour, eggs, water, and salt to make a thin batter.
4. Let stand 10 minutes
5. Strain to remove any lumps.
6. Sauté the mushrooms in 1 tbsp (15 mL) hot oil until tender.
7. Cool.
8. In a well-seasoned 10-in sauté pan or, preferably, a nonstick pan, heat 2 tsp of the remaining oil until very hot.
9. Add about 2 1/2 oz of the batter and swirl it around to cover the bottom of the pan.
10. Add one-sixth of the mushrooms and snow peas.
11. Cover and cook 1 minute.
12. Remove the lid and add one-sixth of the bean sprouts and scallions.
13. Cook uncovered until the pancake is crisp.
14. Slide the pancake onto a dinner plate.
15. Repeat with the remaining batter and vegetables.
16. Serve with dipping sauce.
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