Bánh Xèo - Vietnamese rice pancake with salmon, avocado and mint

    

Bánh Xèo - Vietnamese rice pancake with salmon, avocado and mint

This recipe is a little adjusted for swedish or nordic ingredients and taste. I do have a recipe previously with totally vietnamese ingredients that tastes wonderful. Here is the link to that one as well. Click this link Bánh Xèo

Ingredients:

Avocado

Bean sprouts

Chopped ginger

salmon fillet

Lime

carrots

Mint

Rice flour

Red chili

Spring onions

garlic

Egg

Curry

Japanese soy

cornstarch

Olive oil

Salt

Sugar

White wine vinegar

Directions:

Heat the oven to 150 celsius degrees

Rice pancake: whisk 2 1/4 dl rice flour, 2 teaspoons corn starch, 1 teaspoon curry, 1/2 teaspoon salt, 2 tbs chopped ginger, 1 egg and 2 1/4 dl water in a bowl.

Pour 2 tablespoons of Japanese soy in a greased oven pan. Add 300 g of salmon fillet with the skin side up in the pan of soy. Bake in the middle of the oven 15 - 17 min.

 

Dressing:  Dice together 1 garlic slice, 1 red chilli and 1 tablespoon sugar. Mix 2 1/2 tablespoons white wine vinegar, 1 teaspoon of Japanese soy, finely ground and add juice from 1 lime.

Peel and coarse 250 g carrots. Put in a bowl and mix with half the dressing (the rest is used as sauce for serving).

Slice 1/2 avocado, slice 2 spring onions and pick the leaves from fresh mint, about a handful. Rinse a handful beansprouts.

Sprinkle some olive oil into a frying pan. Put in about 3/4 dl pancakemix, fry about ½  min per side. Put on a plate and do the same with the rest of the batter, a total of about 4 rice pancakes.

Fill the rice pancakes with salmon, avocado, spring onion, bean sprout, carrot sallad and mint. Turn over the other half of the pancake to a lid. It is really good to wrap in salad leaves and dip in the dipsauce as well.