VIETNAMESE ASPARAGUS PANCAKES WITH SWEET CHILI SAUCE
"This coconut batter is something that I dreamed up, but it fits deliciously into a Vietnamese-style pancake platter, with the essential cucumber and herb salad and hot-sweet sauce. If asparagus is out of season, try using lightly stir-fried bean sprouts instead."
2 bunches asparagus, about 9 oz total
4 tsp sunflower oil
4 green onions, sliced
FOR THE BATTER:
4 tbsp soy flour
3 organic eggs
1/2 cup canned coconut milk
1/2 tsp ground turmeric
Large pinch of salt
FOR SERVING:
1/2 cucumber, about 5 oz, sliced
4 cilantro sprigs
4 fresh mint sprigs
1 recipe Sweet Chili Sauce (recipe follows)
Preheat the oven to 250 degrees F for keeping warm.
Steam the asparagus in a pan or in the microwave for 3 minutes, or until cooked to your liking. Keep warm.
To make the batter, place the flour, eggs, coconut milk, turmeric, and salt in a blender and process until smooth. Heat a medium, non-stick skillet over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the green onions before it sets. When golden underneath, flip the pancake over and cook until golden on the other side. Transfer to a plate and keep warm. Make three more pancakes in the same way, adding 1 tsp oil to the pan each time.
To serve, roll a pancake around a bundle of asparagus, starting from the edge. Serve with cucumber, cilantro, and mint sprigs, and a small bowl of sweet chili sauce.
Makes 4 servings
Per serving: carbs: 7 g protein: 14 g calories: 230 fiber: 3.6 g fat: 16 g (saturated fat: 2 g)
SWEET CHILI SAUCE
"This basic sauce is a perfect balance of sweet, sour, salty and hot - the principle behind the delicious flavor of Southeast Asian food."
2 tbsp fresh lime juice
2 tbsp light soy sauce
2 tbsp sweetener
2 small red chilis, finely chopped
1 small garlic clove, crushed or finely grated
Combine all the ingredients. The heat will increase the longer it stands.
Makes 4 servings
Sweet Chili Sauce per serving: carbs: 0 g protein: 0.2 g calories: 3 fiber: 0.6 g fat: 0 g (saturated fat: 0 g)
Adapted from source: Low-Carb Vegetarian by Celia Brooks Brown
"This coconut batter is something that I dreamed up, but it fits deliciously into a Vietnamese-style pancake platter, with the essential cucumber and herb salad and hot-sweet sauce. If asparagus is out of season, try using lightly stir-fried bean sprouts instead."
2 bunches asparagus, about 9 oz total
4 tsp sunflower oil
4 green onions, sliced
FOR THE BATTER:
4 tbsp soy flour
3 organic eggs
1/2 cup canned coconut milk
1/2 tsp ground turmeric
Large pinch of salt
FOR SERVING:
1/2 cucumber, about 5 oz, sliced
4 cilantro sprigs
4 fresh mint sprigs
1 recipe Sweet Chili Sauce (recipe follows)
Preheat the oven to 250 degrees F for keeping warm.
Steam the asparagus in a pan or in the microwave for 3 minutes, or until cooked to your liking. Keep warm.
To make the batter, place the flour, eggs, coconut milk, turmeric, and salt in a blender and process until smooth. Heat a medium, non-stick skillet over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the green onions before it sets. When golden underneath, flip the pancake over and cook until golden on the other side. Transfer to a plate and keep warm. Make three more pancakes in the same way, adding 1 tsp oil to the pan each time.
To serve, roll a pancake around a bundle of asparagus, starting from the edge. Serve with cucumber, cilantro, and mint sprigs, and a small bowl of sweet chili sauce.
Makes 4 servings
Per serving: carbs: 7 g protein: 14 g calories: 230 fiber: 3.6 g fat: 16 g (saturated fat: 2 g)
SWEET CHILI SAUCE
"This basic sauce is a perfect balance of sweet, sour, salty and hot - the principle behind the delicious flavor of Southeast Asian food."
2 tbsp fresh lime juice
2 tbsp light soy sauce
2 tbsp sweetener
2 small red chilis, finely chopped
1 small garlic clove, crushed or finely grated
Combine all the ingredients. The heat will increase the longer it stands.
Makes 4 servings
Sweet Chili Sauce per serving: carbs: 0 g protein: 0.2 g calories: 3 fiber: 0.6 g fat: 0 g (saturated fat: 0 g)
Adapted from source: Low-Carb Vegetarian by Celia Brooks Brown
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!