Vegetarian bánh xèo
Ingredients
Filling:
- 1/4 cup mung beans yellow mung beans
- 2 oz shitake mushrooms sliced
- 2 green onion (scallion) white and green parts chopped
- cilantro (leaves) several
- 1 cup bean sprouts
Crepes:
- 3/4 cup white rice flour
- 1/4 tsp salt
- 1/8 tsp ground turmeric
- 2/3 cup coconut milk
- 1/4 cup water
- 2 tsp vegetable oil
Greens:
- romaine lettuce Several large leaves of lettuce
- 1 cup basil chopped
Sauce:
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 2 tbsp white granulated sugar
- 4 tbsp water
- 1 clove garlic crushed
Instructions
For the filling:
- Cover the mung beans with water and soak overnight or at least 4 hours. Drain. Steam in a basket over simmering water until tender, about 20 minutes.
- Prepare the tofu (and mushrooms, if using), scallions, cilantro, and mung bean sprouts and set aside.
For the crepes:
- In a bowl, whisk together the rice flour, salt, turmeric, coconut milk, and water to form a smooth batter.
- Heat a teaspoon of oil in a 10- to 12-inch skillet over medium heat. Add the tofu (and mushrooms, if using) and cook until heated through. Remove and set aside.
- Wipe the oil out of the pan and return to medium heat with a fresh teaspoon of oil. Pour half of the batter in the pan and swirl to distribute evenly. Sprinkle half of the mung beans and scallions over the batter.
- Then arrange the tofu (and mushrooms, if using), cilantro, and bean sprouts over half of the crêpe. When cooked through and edges are browned, fold the crêpe over and slide onto a plate. Repeat for second crêpe.
For the greens:
- Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.)
For the sauce:
- In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.)
To serve:
- Serve as an appetizer to share or a main dish. To eat, wrap a piece of the crêpe into a lettuce leaf with a few herbs. Dip into the sauce and enjoy!
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