Off to Asia - Cambodia is Our Next Stop
As we arrived in Cambodia, we soon discovered that Cambodia has rice flour pancake. Sam was really excited for this pancake, as the recipe also calls for shrimp. We discovered that this style of pancake is called banh xeo in Cambodia, and while we found several recipes for banh xeo, many of them were not for Cambodian banh xeo. We eventually found a Cambodian recipe. So here is what you'll need to make Cambodian banh xeo:
Once you've measured out your rice flour, mix in the salt, pepper, and turmeric. Chop up the green onion.
Add the water to the rice flour mixture, and then add in the green onion. Stir until you have a homogenous batter:
Set the batter aside, and thinly slice the yellow onion.
After slicing the onion, heat 1 1/2 teaspoons of oil in a skillet over high heat. Once it's heated, add a few slices of onion and shrimp and cook until lightly browned.
Once they've browned, you're ready to add some of the rice batter. Measure our 1/3 of a cup of rice flour, and pour it over the onions and shrimp in the frying pan. Make sure to tilt the pan as you pour it in so that it is equally distributed.
Cook until the sides of the pancake turn deep brown and curl up, then add 1/4 cup of mung beans (bean sprouts) and fold in half.
So once again, making pancakes with rice flour has foiled us. This is what ours looked like:
While they may not look very savory, they actually tasted really great! They also smelled delectable as we were cooking them. Unfortunately the texture was way off on these, and the great flavor didn't make up for the bad texture. We tried a couple of more times to make them, but we didn't have any success. So instead, we used the "filling" (shrimp, onions, and mung beans) and a few eggs to make this:
We had omelets instead of pancakes on this Sunday.
- 1 3/4 cups of rice flour
- 2 cups of water
- 1/2 teaspoons turmeric
- 1 yellow onion sliced
- 1/4 cup plus 2 tbsp of vegetable oil
- 1 pound of medium shrimp, peeled and deveined ( we used frozen shrimp that was already peeled and deveined for us from Trader Joe's) Instead of the shrimp, you can also use mixed varieties of sliced mushrooms for a vegetarian option or you can use ground pork meat or chicken meat or a combination.
- 1 small green onion thinly sliced
- 1 1/4 teaspoons of salt
- 1 1/4 teaspoons of freshly ground pepper
- 2 1/2 cups of mung bean sprouts
Once you've measured out your rice flour, mix in the salt, pepper, and turmeric. Chop up the green onion.
Add the water to the rice flour mixture, and then add in the green onion. Stir until you have a homogenous batter:
Set the batter aside, and thinly slice the yellow onion.
After slicing the onion, heat 1 1/2 teaspoons of oil in a skillet over high heat. Once it's heated, add a few slices of onion and shrimp and cook until lightly browned.
Once they've browned, you're ready to add some of the rice batter. Measure our 1/3 of a cup of rice flour, and pour it over the onions and shrimp in the frying pan. Make sure to tilt the pan as you pour it in so that it is equally distributed.
Cook until the sides of the pancake turn deep brown and curl up, then add 1/4 cup of mung beans (bean sprouts) and fold in half.
So once again, making pancakes with rice flour has foiled us. This is what ours looked like:
While they may not look very savory, they actually tasted really great! They also smelled delectable as we were cooking them. Unfortunately the texture was way off on these, and the great flavor didn't make up for the bad texture. We tried a couple of more times to make them, but we didn't have any success. So instead, we used the "filling" (shrimp, onions, and mung beans) and a few eggs to make this:
We had omelets instead of pancakes on this Sunday.
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