Bahn Xeo

This recipe is from Ottolenghi. It is outstanding and packed with flavour. Summer here we come.

This cookbook was the first one in my Ottolenghi collection; I now have all the others. It brought beautiful flavours to my table and opened my mind to great recipes. Most of the recipes are simple, but each dish is fabulous. I have cooked more than half the recipes from this cookbook. I do need to post from here more often.

For more fabulous recipes from this cookbook, click here.

Pancakes:

1 1/3 cups rice flour

2 eggs

1/2 teaspoon turmeric

1 3/4 cup canned coconut milk

A bit of oil

Salt

Mix all the ingredients into a smooth liquid. The batter should be like a runny pancake mix. Set aside for 1 hour. Make thin crepes, about a small ladle added to a non-stick pan heated to hot, swirl around let cook for about 1-2 minutes till light brown, flip and cook for about 1 minute, remove and set aside to cool on a plate. The outside should be golden and in inside yellow.

Dressing:

5 tablespoons lime juice

2 tablespoons toasted sesame oil

2 tablespoons brown sugar

2 tablespoons rice vinegar

2 tablespoons sweet soy sauce, kecap manis preferred

1/2 teaspoon fresh grated ginger

1 garlic clove crushed

1 spicy red jalapeño diced very fine

Mix everything and set aside for 30 minutes at least. Can be made 1 day ahead.

Filling vegetables

Lettuce, your choice

Daikon radish

Snow peas

Scallions

Colored pepper

Fresh green or red chillies

Enoki mushrooms

Jicama

Fresh cilantro

Fresh mint

Fresh basil

Others as you wish.

Lay a crepe flat on a plate, add vegetables of choice, Drizzle some dressing, wrap or fold in half, and enjoy. It makes a mess, but it's so delicious!