Shiitake Banh xeo (Sizzling Pancake)

Vietnamese crepes, “Banh xeo” is a popular dish, which means “sizzling pancake.” Vietnamese crepes will be incredibly delicious when prepared using Japanese Shiitake mushrooms! Add the Shiitake soaking liquid to the batter! The filling also includes lots of Shiitake mushrooms! Recipe provided by Hattori Nutrition College

Asian

Simple

Soaking water

Appetizers

Ingredients (serves 4)

4 pieces Dried Shiitake mushroom
24 pieces Peeled shrimp (small)
100 g Thinly sliced pork belly
100 g Bean sprouts
1/2 Onion (sliced)
75 g Rice flour -A
75 g All-purpose flour -A
a pinch Salt -A
a pinch Sugar -A
1/2 tsp Turmeric -A
2 Tbsp Sake -A
1 cup Water
1/2 cup Shiitake soaking liquid
as needed Vegetable oil
3 Tbsp Sweet chili sauce -B
1/2 tsp Nam pla fish sauce -B
1 tsp Lemon juice -B
as desired Sunny lettuce or Red onion

Steps

Rinse dried Shiitake mushrooms in water, soak in water to rehydrate and slice thinly. Reserve the mushroom soaking liquid for later use. Remove veins from shrimp and wash, then dry.

Slice pork into 1 cm wide slices. Slice onions thinly.

Add the ingredients marked A in a bowl and slowly add a mixture of the shiitake mushroom soaking liquid and water, mixing with a whisk until smooth.

Add vegetable oil (2 teaspoons) to a frying pan and heat, and quickly stir-fry the shrimp, pork, Shiitake mushrooms, and onions. Remove from the frying pan and separate into 4 equal portions.

Add vegetable oil (1 teaspoon) to frying pan and heat. Pour in one-quarter of the batter.

Tilt and rotate the pan in a circular motion to evenly spread out the batter and add the ingredients from 4) as well as the bean sprouts. Cover with a lid and steam for 2 to 3 minutes on medium heat.

Add vegetable oil (1 teaspoon) from the side of the frying pan and circle the frying pan to spread and fry for 1-2 minutes on high heat.

When the edges become crisp, fold in half and flip over and continue to fry for about 1 1/2 minutes.