Argentinean Prawn and Pork Belly Banh Xeo with Sriracha Tamarind Jam
Makes 12 crêpes
A great appetizer or entrée with a sumptuous sweet, sour and hot balance. I’ve taken a bit of liberty with this crispy Vietnamese crêpe and given it two western style sauces that remain true to flavours in the traditional dipping sauce.
They can also be made smaller and served on a lettuce leaf taco-style. Drizzle with the sauces and place the garnishes on top.
1/2 lb (250 g) skinless pork belly, sliced into 1/8-inch thick by 1-inch (2.5 cm) long slices
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
2 cloves garlic, minced
2 cups (500 mL) rice flour
1 cup (250 mL) corn starch
1 1/2 tsp (7.5 mL) turmeric
1 tsp (5 mL) sea salt
2 cups (500 mL) soda water or beer
2/3 cup (160 mL) coconut milk
1/2 cup (125 mL) thinly sliced green onion
1 1/2 cups (375 mL/200 g) white onion, sliced into 1/4-inch (0.6 cm) half moons
vegetable oil as needed
4 cups (1 L/400 g) green cabbage, sliced into 1/4-inch (0.6 cm) shreds
1 cup (250 mL/100 g) julienned carrot
36 Argentinean prawns, peeled and deveined, poached and cooled
24 mint sprigs, leaves plucked
36 cilantro sprigs
24 large leaves of leaf lettuce
Sriracha Tamarind Jam, see recipe
Lime Mayo, see recipe
Combine the pork, salt, pepper and garlic until well mixed. Cover and refrigerate for at least 1/2 hour up to overnight.
Whisk the rice flour, cornstarch, turmeric and salt together. Stir in the soda water until smooth then the coconut milk and green onion. Set aside for 1/2 hour to rest. Mix the carrots and cabbage together.
Heat 2 tsp (10 mL) vegetable oil on high in a large pan. Add the onions and pork and cook, until the pork is crispy in spots and the onions brown, about 8 minutes. Remove from the pan.
Heat a 10-inch (25 cm) nonstick frying pan over high heat. Swirl 1 tsp (5 mL) oil around the pan. Stir the batter and swirl 1/2 cup (125 mL) around and halfway up the side of the frying pan. Place 1/12 (40 g) of the cabbage carrot mixture slightly off center, then 1/12(30 g) of pork mixture in a line beside it. Place 3 prawns on top. Cover with a lid and cook until the crepe is crispy on the bottom and the ingredients heated through, about 4 minutes. Regulate the heat accordingly. Make each crêpe in the same way, stirring the batter well before making each.
Place a swipe of Sriracha Tamarind Jam and Lime Mayo above the cabbage. Fold over the crêpe and remove from the pan. Serve each crêpe with 2 pieces leaf lettuce, 3 cilantro sprigs and mint leaves for wrapping. Serve extra Sriracha Jam and Lime Mayo on the side for dipping.
You can also serve thinly sliced cucumber and diced avocado along with the other vegetables.
Sriracha Tamarind Jam
Makes 1 1/4 cups (300 mL)
Use tamarind cooking concentrate that looks like thinned down tamarind pulp rather that the thicker concentrate that looks like molasses for this recipe.
2/3 cup (160 mL) Sriracha
2/3 cup (160 mL) tamarind concentrate
3/4 cup (180 mL) sugar
3 Tbsp (45 mL) fish sauce
Stir the Sriracha, tamarind, sugar and fish sauce together in a small pot. Bring to a boil, then turn to a simmer and cook for 10 minutes, stirring frequently. The mixture should look like thick, dark applesauce. Cool and refrigerate.
Makes 1 cup (250 mL)
1 cup (250 mL) mayonnaise
finely grated zest of 1 lime
1 Tbsp (15 mL) lime juice
Mix all ingredients together until well combined. Cover and refrigerate.
Recipe courtesy of Karen Barnaby
From Our Family to Your Table