West African-inspired Crispy Pancakes

Ingredients

In this West African adaptation of Bánh xèo, we incorporate traditional West African spices and ingredients to create a unique flavor profile. The filling is made with a combination of chicken and shrimp, which adds a rich and savory element to the dish. Additionally, the dipping sauce is spiced up with West African flavors, giving it a tangy and spicy kick. We alse have the original recipe for Bánh xèo, so you can check it out.

• For the pancakes: For the pancakes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 1 chicken breast, thinly sliced 1 chicken breast, thinly sliced
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 tomato, diced 1 tomato, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the dipping sauce: For the dipping sauce:
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 clove garlic, minced 1 clove garlic, minced
• For serving: For serving:
• Fresh herbs (cilantro, mint, or basil) Fresh herbs (cilantro, mint, or basil)
• Bean sprouts Bean sprouts
• Lettuce leaves Lettuce leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, coconut milk, water, ginger, garlic powder, cayenne pepper, and salt until smooth. Let the batter rest for 30 minutes.
2. 2.
   Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken and shrimp, and cook until they are cooked through. Remove from the skillet and set aside.
3. 3.
   In the same skillet, heat another tablespoon of vegetable oil. Add the onion and garlic, and sauté until they are softened and fragrant.
4. 4.
   Add the tomato, ground cumin, paprika, turmeric, salt, and pepper to the skillet. Cook for another 2-3 minutes, until the tomatoes are softened.
5. 5.
   Return the cooked chicken and shrimp to the skillet, and stir to combine with the onion and tomato mixture. Remove from heat and set aside.
6. 6.
   Heat a non-stick skillet over medium heat and brush with vegetable oil. Pour a ladleful of the pancake batter into the skillet and swirl it around to cover the bottom evenly. Cook for 2-3 minutes, until the edges are crispy and golden brown.
7. 7.
   Spoon a portion of the filling onto one half of the pancake. Fold the other half over the filling to create a half-moon shape. Cook for another minute, until the pancake is crispy and golden brown.
8. 8.
   Repeat steps 6 and 7 with the remaining batter and filling.
9. 9.
   In a small bowl, whisk together the lime juice, fish sauce, honey, chili sauce, and minced garlic to make the dipping sauce.
10. 10.
    Serve the crispy pancakes with fresh herbs, bean sprouts, lettuce leaves, and the tangy dipping sauce on the side.

Treat your ingredients with care...

• Chicken breast — To ensure the chicken breast cooks evenly, slice it thinly against the grain.
• Shrimp — Make sure to peel and devein the shrimp before cooking to remove any unwanted grit or impurities.
• Coconut milk — Shake the can of coconut milk well before measuring to ensure the cream and liquid are well combined.
• Fresh herbs — Rinse the fresh herbs thoroughly and pat them dry before using to remove any dirt or moisture.
• Lettuce leaves — Choose fresh and crisp lettuce leaves for a refreshing crunch in each bite.

Tips & Tricks

• For a vegetarian version, replace the chicken and shrimp with tofu or tempeh.
• Add a squeeze of fresh lime juice over the pancakes before serving for an extra burst of citrus flavor.
• Customize the dipping sauce by adjusting the amount of chili sauce to your preferred level of spiciness.
• Experiment with different fillings such as mushrooms, bell peppers, or shredded cabbage for added variety.
• Serve the crispy pancakes immediately after cooking to maintain their crispiness.

Serving advice

Serve the West African-inspired crispy pancakes as a main course or as part of a shared meal. Arrange the pancakes on a platter and garnish with fresh herbs. Place the bean sprouts and lettuce leaves on the side for guests to add to their pancakes as desired. Serve the tangy dipping sauce in small bowls for dipping.

Presentation advice

To enhance the presentation, fold the pancakes neatly and arrange them in a circular pattern on a large serving plate. Garnish with sprigs of fresh herbs and place a small bowl of the dipping sauce in the center. The vibrant colors of the pancakes and the fresh herbs will create an inviting and appetizing display.