olga_d_ont
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Vietnam - Potato Pancakes with Prawns (shrimp) - (Banh Tom)
Matchstick potatoes with whole prawns (shrimp) embedded in them, held together with a light batter and then fried--that is what these crunchy, crusty and quite wonderful pancakes are all about. They are cut into wedges and eaten with a salad, mainly lettuce and fresh herbs. These make a wonderful appetizer though you may also serve it as a snack. You may prepare it, partially, ahead of time. Do all the steps except the last frying. The pancakes will hold for a good few hours. The last frying should be done just before you eat so that the pancakes remain crisp. You may substitute sweet potatoes for the potatoes.
About 20 medium sized shrimp, peeled and deveined.
1/2 cup all purpose white flour (75 g / 2 1/2 oz.)
1/2 cup rice flour (75 g / 2 1/2 oz.)
About 1 cup hot, skimmed milk (275 mL. / 9 fluid ounces)
1/2 teaspoon ground turmeric or a few drops of yellow food colouring
3/4 teaspoon baking powder
1/2 teaspoon salt
Lots of freshly ground black pepper
12 to 13 ounce potatoes, peeled and cut into matchsticks (340 - 370 g), (Keep in water until needed, then drain and pat dry)
About 4 to 5 Tablespoons vegetable oil plus more for shallow-frying
FOR THE SALAD:
A head of soft lettuce, the leaves separated and washed
Lots of sprigs of fresh mint
Lots of sprigs of fresh green coriander
Fish Sauce with Lime Juice and Chilli - divided among individual bowls. (Make an extra batch, if needed) recipe follows
About 4 Tablespoons Chilli Oil - recipe follows
Cut each shrimp in half lengthways. Set aside.
Put the 2 flours in a bowl. Slowly add the hot milk, mixing well with a whisk. This batter should be just a little thicker than crepe batter. Adjust the amount of milk to achieve this. Allow the mixture to cool and then add the turmeric, baking powder, salt and black pepper. Mix. Add the potatoes and mix again.
Heat 2 Tablespoons vegetable oil in a frying pan (preferably non-stick) over medium heat. Remove about 2 heaping Tablespoons of the batter-potato mixture and put it in the pan. Spread it out quickly with the back of a spoon so that it is not too thick. Quickly embed 3 shrimp halves in it, pressing them in well. Pour out 1 or 2 pancakes more, just as many as your pan will hold easily and press in shrimp halves as before. Cook for about a minute, just until the bottom is set. (You are not cooking the pancakes through at this point.) Turn over the pancakes and cook the shrimp side for another 30 seconds or until it, too, is set. Remove. Prepare all the pancakes this way, adding only a little more oil to the pan as needed. Makes about 12 pancakes.
Just before eating, arrange the lettuce leaves and herbs on a large serving plate and set on the table. Also put out the bowls of Fish Sauce with Lime Juice and Chilli and the Chilli Oil.
Heat about 1/4 inch oil in a large frying pan over medium-low heat. When properly heated, put in as many pancakes as will fit in easily. They should sizzle immediately. Fry slowly for about 4 to 5 minutes on each side. Remove with a slotted spoon and drain on paper towels. As the first few pancakes get made, keep them warm or eat immediately. Make all the pancakes this way.
To eat, cut each pancake into 3 to 4 wedges. Diners can do this on their own plates. Put one wedge inside a lettuce leaf, put a sprig of mint and other of coriander on top and dribble a drop of Chilli Oil on top of that. Fold the lettuce over to make a bundle, dip the bundle in the Fish Sauce with Lime Juice and Chilli and eat.
FISH SAUCE WITH LIME JUICE AND CHILLI (Nuoc Cham)
4 Tablespoons fish sauce, (Nuoc mam)
2 Tablespoons distilled white vinegar
2 Tablespoons fresh lime juice (or lemon juice)
1 fresh, hot red (or green) chilli, cut into fine rounds
1 clove garlic, peeled and crushed (optional)
2 Tablespoons peeled and grated carrot (optional)
2 Tablespoons sugar
4 Tablespoons water
In a work bowl, combine all the ingredients. Add 4 Tablespoons water and stir until the sugar is dissolved. Pour into individual bowls or use as needed. Serves 4.
CHILLI OIL:
You can buy it ready made from Chinese grocers, but it is easy enough to make at home. It needs to be strained a couple of time if you really want it to be clear.
10 Tablespoon vegetable oil (preferably peanut oil)
1 Tablespoon chilli powder (cayenne pepper), preferably of a bright red colour
Put the oil in a small pan and set it over medium high heat. When the oil is hot, remove it from the heat and put in the chilli powder (cayenne pepper). Mix and leave to cool, then strain the oil through a clean cloth. It is now ready to be used. You may, however, let it sit for a few hours and strain it a second time. If you have an empty bottle or jar in your cruet set, you could use it for your chilli oil. Makes about 1/2 cup.
Matchstick potatoes with whole prawns (shrimp) embedded in them, held together with a light batter and then fried--that is what these crunchy, crusty and quite wonderful pancakes are all about. They are cut into wedges and eaten with a salad, mainly lettuce and fresh herbs. These make a wonderful appetizer though you may also serve it as a snack. You may prepare it, partially, ahead of time. Do all the steps except the last frying. The pancakes will hold for a good few hours. The last frying should be done just before you eat so that the pancakes remain crisp. You may substitute sweet potatoes for the potatoes.
About 20 medium sized shrimp, peeled and deveined.
1/2 cup all purpose white flour (75 g / 2 1/2 oz.)
1/2 cup rice flour (75 g / 2 1/2 oz.)
About 1 cup hot, skimmed milk (275 mL. / 9 fluid ounces)
1/2 teaspoon ground turmeric or a few drops of yellow food colouring
3/4 teaspoon baking powder
1/2 teaspoon salt
Lots of freshly ground black pepper
12 to 13 ounce potatoes, peeled and cut into matchsticks (340 - 370 g), (Keep in water until needed, then drain and pat dry)
About 4 to 5 Tablespoons vegetable oil plus more for shallow-frying
FOR THE SALAD:
A head of soft lettuce, the leaves separated and washed
Lots of sprigs of fresh mint
Lots of sprigs of fresh green coriander
Fish Sauce with Lime Juice and Chilli - divided among individual bowls. (Make an extra batch, if needed) recipe follows
About 4 Tablespoons Chilli Oil - recipe follows
Cut each shrimp in half lengthways. Set aside.
Put the 2 flours in a bowl. Slowly add the hot milk, mixing well with a whisk. This batter should be just a little thicker than crepe batter. Adjust the amount of milk to achieve this. Allow the mixture to cool and then add the turmeric, baking powder, salt and black pepper. Mix. Add the potatoes and mix again.
Heat 2 Tablespoons vegetable oil in a frying pan (preferably non-stick) over medium heat. Remove about 2 heaping Tablespoons of the batter-potato mixture and put it in the pan. Spread it out quickly with the back of a spoon so that it is not too thick. Quickly embed 3 shrimp halves in it, pressing them in well. Pour out 1 or 2 pancakes more, just as many as your pan will hold easily and press in shrimp halves as before. Cook for about a minute, just until the bottom is set. (You are not cooking the pancakes through at this point.) Turn over the pancakes and cook the shrimp side for another 30 seconds or until it, too, is set. Remove. Prepare all the pancakes this way, adding only a little more oil to the pan as needed. Makes about 12 pancakes.
Just before eating, arrange the lettuce leaves and herbs on a large serving plate and set on the table. Also put out the bowls of Fish Sauce with Lime Juice and Chilli and the Chilli Oil.
Heat about 1/4 inch oil in a large frying pan over medium-low heat. When properly heated, put in as many pancakes as will fit in easily. They should sizzle immediately. Fry slowly for about 4 to 5 minutes on each side. Remove with a slotted spoon and drain on paper towels. As the first few pancakes get made, keep them warm or eat immediately. Make all the pancakes this way.
To eat, cut each pancake into 3 to 4 wedges. Diners can do this on their own plates. Put one wedge inside a lettuce leaf, put a sprig of mint and other of coriander on top and dribble a drop of Chilli Oil on top of that. Fold the lettuce over to make a bundle, dip the bundle in the Fish Sauce with Lime Juice and Chilli and eat.
FISH SAUCE WITH LIME JUICE AND CHILLI (Nuoc Cham)
4 Tablespoons fish sauce, (Nuoc mam)
2 Tablespoons distilled white vinegar
2 Tablespoons fresh lime juice (or lemon juice)
1 fresh, hot red (or green) chilli, cut into fine rounds
1 clove garlic, peeled and crushed (optional)
2 Tablespoons peeled and grated carrot (optional)
2 Tablespoons sugar
4 Tablespoons water
In a work bowl, combine all the ingredients. Add 4 Tablespoons water and stir until the sugar is dissolved. Pour into individual bowls or use as needed. Serves 4.
CHILLI OIL:
You can buy it ready made from Chinese grocers, but it is easy enough to make at home. It needs to be strained a couple of time if you really want it to be clear.
10 Tablespoon vegetable oil (preferably peanut oil)
1 Tablespoon chilli powder (cayenne pepper), preferably of a bright red colour
Put the oil in a small pan and set it over medium high heat. When the oil is hot, remove it from the heat and put in the chilli powder (cayenne pepper). Mix and leave to cool, then strain the oil through a clean cloth. It is now ready to be used. You may, however, let it sit for a few hours and strain it a second time. If you have an empty bottle or jar in your cruet set, you could use it for your chilli oil. Makes about 1/2 cup.
Vietnam - Potato Pancakes with Prawns (shrimp) - (Banh Tom) Appetizer or Snack
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