Bánh Xèo (Vietnamese Pancake)

Batter:
2 packets of Bánh Xèo mix (340g) 

Alternative to the mix, use rice flour, corn starch and tumeric powder. Trial and error to see how many parts, would think 1/4 of starch and 3/4 of rice flour ? most recipes only use rice flour..but then it won't give you the crispness? and 2 teaspoons of tumeric. Have never tried, may be next time I might.

2 cans of 400ml coconut extract (as per batter) 
1 litre of water (as per batter) (NB. reduce to 800-900ml) 
2 spring onion chopped

Fillings:
2 onions sliced
500g prawns
800g belly pork sliced
bean shoots
oil for frying
fish sauce, sugar 
200g mungbeans (optional) 

choy sum, herbs (can substitute lettuce leaves for choy sum) 
fish sauce for dipping
oil for frying

Batter:
Make batter as directed by adding water and coconut extract to the flour mix. I found it to be gluggy, ended up having to use a strainer to get rid of the blobs.
Also found 1L to be a bit too much water. May need to reduce water to 800-900ml.

Fillings: 
Stir fry the fillings by popping some oil in the pan then use half of the onions , add the meat, drizzle of fish sauce and 1/2 teaspoon of sugar. Do the same for the prawns.

Boil the mungbeans for 30 minutes then drain (instruction from packet) I would boil them until just tender and drain or else they will be soggy and a big mess. 


Pancakes:
Use a big frying pan, turn heat on high add the batter. Wait for it to cook before adding the fillings onto one side only. Once golden brown under, flip the non-filling side over.
NB. need to be high heat or won't brown or crisp.

Serve with choy sum, herbs and fish dipping sauce.

NB. did not use mungbeans as no one like them at our place..