Flour Type: Banh xeo flour
Weight: 400g.
Packing: 12 packs/ carton
Usage:
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Pour 400g of pancake flour into 900ml – 1000ml water, and stir until the dough is smooth and free of lumps. Allow the dough to rest for 10 minutes to enhance the cake’s flavor.
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Heat up a pan and add 1 tablespoon of oil. Stir-fry shrimp, meat, thinly sliced onions, and steamed green beans for before pouring them to a bowl.
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Heat up the pan and spread 1 tablespoon of cooking oil evenly, removing any excess.
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Pour a thin layer of the dough mixture into the pan, add the stir-fried ingredients, and cover for 1 minute.
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Remove the lid and drizzle oil around the edge of the cake until it turns golden and crispy, and the edges are cooked. Serve hot with fresh vegetables and a sweet and sour dipping sauce.
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Customize the recipe by adding coconut milk and eggs as desired.
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The dish can be enjoyed by both vegetarians and non-vegetarians.
Storage: Store in a cool, dry place, away from direct light.
