In The Kitchen... Vietnamese Pancakes with Jamie Johnston
Sep 20, 2021
In The Kitchen... Vietnamese Pancakes with Jamie Johnston
Kia ora whanau,
At Healthy Hospo NZ they've been trying to think of some ways to keep you healthy in your bubble (and outside, for those of you lucky enough to be in level 2!)
They teamed up with their buddies from Campari NZ and thought why not talk to some of their awesome Chefs around NZ and share some of their favourite recipes.
You know, get inspired to get creative and try making something new in the kitchen!
So they'd love to introduce you to a little series they'll be sending directly to your inbox over the next few weeks: In the Kitchen… with Healthy Hospo.
We will feature one chef a week, publish their favourite recipe, ask them a little about themselves and why they chose this particular recipe.
First up, Jamie Johnston.
Jamie: "I'm the Executive Chef at Everybody Eats. We are a restaurant, charity and a pop-up. We take food that was destined for landfill and turn it into three-course meals for Everybody. Our focus is to help end food poverty, food waste and social isolation.
I've been in Hospitality for 20 years, my favourite thing about hospitality is growing the younger talent and watching them go from strength to strength. I've been very lucky in my career to have worked for some amazing chefs and being able to pass my knowledge and training on means the world to me."
Why did you choose these recipes?
"I choose these recipes as I love to travel. And right now I cook dishes that remind me of where I have been or would love to go to. I used to teach classes at the Auckland Seafood School and these were some of my favourites. I do love nostalgia."
To follow Jamie on Instagram, check out @saucebossnz
Prawn Banh Xeo (Vietnamese Crispy Pancakes)
Ingredients:
BATTER
220g plain flour
2 tablespoons cornflour
1 x 400ml can coconut milk
310ml water
1 teaspoon Turmeric Ground
1 teaspoon sugar
1/2 teaspoon salt
Pinch of white pepper
2 tablespoons canola oil
FILLING
1 brown onion, finely diced
300g Pork mince
12 cooked prawns, peeled, coarsely chopped
Sea salt
Pepper
GARNISH
8 cos lettuce leaves
¼ cup mint leaves
¼ cup Vietnamese mint
¼ coriander
2 cups bean sprouts, trimmed
NUOC CHAM
60ml (1/4 cup) fish sauce
60ml (1/4 cup) fresh lime juice
1 1/2 tablespoons coconut water
1 tablespoon caster sugar
1 long fresh red chilli, halved, deseeded, finely chopped
1 garlic clove, finely chopped
Method:
To make Nuoc Cham:
Place all ingredients into a bowl and mix well, set aside.
To make the batter:
Place all ingredients into a jug and whisk well, set aside (ideally overnight).
To make the filling:
In a non-stick frypan heat a tbsp of oil on medium-high heat. Fry onion and pork mince until golden brown and cooked through. Wipe out the frypan and repeat the process but with prawns. Mix both together in a bowl. Set aside.
To make the pancakes:
Heat a non-stick frypan to medium heat. Add a tsp of canola oil, swirl around the pan and add a ladle of batter. It should cook and sizzle. Once one side is cooked flip the pancake over. Repeat until all batter is gone. (ideally 8 medium or 4 large pancakes)
To serve:
Fill each pancake with pork/prawn mix, top with mung beans, herbs and finally cos leaves.
Serve Nuoc Cham on side.
If you end up giving this recipe a go, we'd love to know!
Upload a story or post on Instagram and tag us: @healthyhosponz
If you'd like to receive these recipes directly to your inbox, subscribe to Healthy Hospo NZ here.
