Vietnamese · Lunch
Sizzling Rice Pancake with Egg
A light Vietnamese-style rice crepe made from a thin rice-flour batter, filled with shrimp, egg, bean sprouts and scallion, then pan-crisped with minimal oil. Served with lettuce leaves and a tangy nuoc cham dipping sauce, it delivers savory-sweet flavor in a low-calorie format.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
386Calories
27gProtein
13gFat
36gCarbs
6.9gSugar
2.3gFiber
910mgSodium
290mgChol
5.9gSat Fat
510mgPotassium
100mgCalcium
3.5mgIron
2mcgVitamin B12
10mgVitamin C
Goes well with
Light Lager or Pilsner
local
Iced Vietnamese Oolong Tea
international
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Whisk rice flour, cornstarch, turmeric and salt in a small bowl, then whisk in the coconut milk and water until smooth; let rest 15 minutes.
2
Sear
Heat 0.75 tsp vegetable oil in a small nonstick pan over medium-high heat until shimmering, add the shrimp and cook 1 to 2 minutes per side until pink and opaque.
3
Combine
Stir the egg into the rested batter along with bean sprouts and scallion until evenly mixed.
4
Fry
Add remaining 0.75 tsp oil to the pan over medium heat, pour in the batter and swirl thinly, scatter the seared shrimp over one half.
5
Crisp
Cover and cook over medium-low heat for 3 to 4 minutes until the edges turn lacy and golden and lift cleanly from the pan.
6
Fold
Once the edge is crisp and golden, fold the pancake in half over the filling using a spatula and slide onto a plate.
7
Dip
Whisk together lime juice, fish sauce, sugar, water, minced garlic and sliced chili until the sugar dissolves.
8
Plate
Serve the folded pancake whole alongside the lettuce leaves and the dipping sauce for wrapping and dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1/2 cup70g rice flour
- 2 tbsp2 tbsp cornstarch
- 1/2 tsp1/2 tsp turmeric-ground
- 2/3 cup160ml light coconut milk
- 4 tbsp60ml water
- 12 oz340g shrimp, peeled and deveined
- 22 large eggs
- 2/3 cup60g bean sprouts
- 22 scallion
- 3 tsp3 tsp vegetable oil, divided
- 44 lettuce leaves, for serving
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sugar-white
- 2 tbsp30ml water, for the dipping sauce
- 11 small garlic clove
- 11 small chili, optional
