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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