| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 8-10 |
| Cuisine | Vietnamese |
| Diet | Other |
| Preparation | Moderate |
| Calories | 223 |
| Fat | 3g |
| Saturates | 1g |
| Protein | 24g |
| Carbs | 25g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a bowl, whisk together the rice flour, corn flour, turmeric, sparkling water, coconut milk and salt until smooth. Finely chop the spring onions and stir them into the batter. Set aside to rest for 30 minutes.
Finely slice the mushrooms.
Heat a large pan with 2 tablespoons of oil over a high heat. Pour a ladleful of batter in the pan, tilting the pan to spread it evenly. Add a handful of the crab meat, mushrooms and mung beans on one half of the pancake. Cover with a lid and lower the heat. Cook until the edges start to lift and turn crispy, approx. 2-3 minutes. Remove the lid, then fold the other half over like an omelette. Remove from the pan and keep warm. Repeat with the remaining batter and fillings until you have about 8 pancakes.
Serve the bánh xèo cua hot with a dipping sauce, lettuce leaves, basil, mint and lime wedges.
