Mainland Southeast Asia · Volume 61, The Dry Bowl, the Ash Noodle and the Jar Drunk Through a Reed
Bánh xèo tôm nhảy
Quy Nhơn, Bình Định
Illustration
- Researched
- Researched from 50 sources in the brief
The jumping shrimp pancake of the Thị Nại lagoon, dated to the 1960s and 1970s by unnamed elders in tourism copy. The quantities are a national health paper's, with coconut water and cornflour in the batter, a home cook's adaptation of the pancake.
As tradition built it
Makes about 8 small pancakes.
Ingredients
- 200g rice flour
- 100g cornflour
- 200ml coconut water
- 200ml water
- 1 tsp salt
- ½ tsp sugar
- 200g small live or very fresh shrimp
- 8 tbsp oil, a tablespoon per pancake
- 100g bean sprouts
- 100g mustard greens
- 100g lettuce
- to serve sweet sour fish sauce dip
Method
- Whisk the rice flour, cornflour, coconut water, water, salt and sugar to a thin batter and rest it.
- Season the shrimp lightly and leave them 10 minutes.
- Heat a small pan until the oil smokes. Drop in a few shrimp, which jump, then pour over a thin layer of batter and scatter on bean sprouts.
- Cook a few minutes until the edge is crisp and lifts; fold it and slide it out.
- Wrap each pancake in mustard greens and lettuce and eat it with a sweet sour fish sauce dip.
What a modern chef changes
The batter rested, the pan hot enough to count
Rung 4
Method
- Rest the batter an hour so the rice flour hydrates, and thin it again before the pan; a thick batter gives a thick pancake, and this one is thin and crisp.
- A small carbon steel pan at 220 degrees, oiled each time, poured in a single circle; the crisp is contact and nothing else.
- Shrimp that are dead and cold will not jump but will still be right if they are small, shell on and cooked in the oil before the batter.
- Grill the mustard greens for ten seconds a side on the Egg before wrapping, which the tradition does not do and which the pancake takes well.