Bánh xèo tôm (crispy Vietnamese pancakes)
Bánh xèo is a light savoury Vietnamese crêpe, eaten with an abundance of salad leaves and herbs. This one comes stuffed with juicy king prawns
Prawn and avocado Vietnamese summer rolls
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- thumb-sized piece gingerpeeled and finely chopped
- 1 red chilliseeded and diced
- 1 tbsp fish sauce
- 1 clove garliccrushed
- 2 limesjuiced
- 2 tsp sesame oil
- 9 cooked and peeled king prawnshalved
- 6 rice paper wrappers22cm diameter
- a handful of leaves coriander
- ½ avocadofinely sliced
- 1 carrotpeeled and shredded
- 40g rice noodle vermicellirinsed and drained
- 2 spring onionsshredded
Nutrition: per serving
- kcal399
- fat11.2g
- carbs58g
- fibre5.2g
- protein14g
- salt3.5g
Method
step 1
Mix the ginger, chilli, fish sauce, garlic, lime juice and sesame oil. Pour 2 tbsp over the prawns and leave to marinate for at least 10 minutes.
step 2
Dunk the rice paper wrappers in a bowl of warm water one at a time, leaving each for a few seconds until no longer brittle. Pile a few coriander leaves, a few prawns, avocado slices, carrot, noodles and spring onion onto each wrapper. Fold in the sides and roll up tightly. Serve with the rest of the chilli sauce.
