Banh Xeo Muc Nhay, or Dancing Squid Pancakes, is a vibrant and surprisingly playful take on the classic Vietnamese Banh Xeo. This isn't your grandmother's crepe; instead, picture a crispy, golden-brown pancake teeming with succulent squid, imbued with the fragrant zest of turmeric and the subtle sweetness of coconut milk. The "dancing" refers to the lively texture of the squid within the pancake, a delightful contrast to the satisfying crunch of the exterior. Imagine the tantalizing aroma of sizzling coconut oil, the satisfying crackle as the pancake hits the hot pan, and the explosion of flavors in every bite. This recipe offers a unique culinary journey, blending familiar textures with unexpected twists.
Beyond its captivating name and visual appeal, Banh Xeo Muc Nhay offers a delicious and relatively simple cooking process. Ready to create your own culinary masterpiece? Let's dive into the step-by-step instructions to make these exquisite Dancing Squid Pancakes.
Tools Needed
- scissors
- bowls
- pan
- spatula
- measuring cups
- grater
Ingredients
- Squid (squid and shrimp gourd): 500g
- Mussel meat: 500g
- Huong Xua pancake flour: 1 package
- Crispy fried flour: 75g (½ package)
- Water: approx. 1 liter (adjust as needed)
- Seasoning powder: 1 tbsp
- Cooking oil: ½ tbsp
- Lettuce
- Carrots
- Green mango
- Garlic
- Chili
- Lemon
- Green cabbage
- Herbs (your choice)
- Sugar: 1 cup
- Water (for fish sauce): 4 cups
- Fish sauce: 1 cup (40-degree nitrogen fish sauce recommended)
- Bean sprouts
- Chives
- Pork fat
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Remove the ink sac using the tip of scissors .
- Combine Huong Xua pancake flour, crispy fried flour, seasoning powder, and cooking oil .
- Combine sugar, water, fish sauce, and lemon juice. Simmer until sugar dissolves, then remove from heat and let cool. Add garlic and chili before serving .
- Grate carrots, mince garlic and chili .
Step 2. Prepare the Batter and Rest
- Let the batter rest for 45 minutes .
Step 3. Cook the Dancing Squid Pancakes
- Heat the pan with pork fat. Add squid and stir briefly. Add a scoop of batter with mussels. Cover for 30 seconds. Add bean sprouts and chives. Spread oil around the edges for crispier pancakes .
Step 4. Serve and Enjoy
- Pour the pancakes onto a tray and serve with the prepared fish sauce and toppings .
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Adjust water amount in the batter depending on your flour and desired consistency .
- Using fresh coconut water instead of filtered water for the fish sauce enhances the flavor .
- Don't overcook the pancakes, or the squid will become shriveled .
- Don't over-cover the pancakes while cooking, to prevent them from becoming soggy .
Nutrition
- Calories: approximately 2500-3000
- Fat: 100-150g
- Carbs: 250-300g
- Protein: 100-120g
FAQs
1. Can I substitute the squid with another seafood?
Yes! Shrimp, prawns, or even mussels would work well as substitutes. Adjust the cooking time as needed depending on the seafood you choose.
2. What if I don't have coconut milk?
You can use regular milk or even water, but the pancakes will have a slightly less rich flavor and might not be as soft. Coconut milk is highly recommended for the best taste and texture.
3. How do I ensure the pancakes are crispy?
Use a good quality, neutral-flavored oil with a high smoke point (like vegetable or canola oil) and make sure your pan is hot before adding the batter. Don't overcrowd the pan, and cook each pancake until golden brown and crispy.
So there you have it – your very own batch of delicious and visually stunning Dancing Squid Pancakes! This unique Vietnamese recipe is sure to impress your friends and family, offering a delightful twist on a classic dish. Enjoy the satisfying crunch and explosion of flavors in every bite!