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Khanom bueang: photo of the dish
Illustrative photo: Ilya Plekhanov — CC BY-SA 3.0, Wikimedia Commons
Appetizers & nibbles

Khanom bueang

A very thin, crisp Thai pancake folded around a sweet-savoury filling of dried shrimp, shallot and coconut. It is eaten as a bite-sized snack or dessert, and its texture is both light and crunchy.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

241 kcal per serving

Protein
6.5 g
Carbohydrates
28.9 g
of which sugars
7.7 g
Fat
10.3 g
of which saturated fat
7.7 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the rice flour, tapioca flour, egg, salt and water to get a very runny batter.
  2. Fry the shallot and dried shrimp, then add the coconut and palm sugar, and let caramelise for 3 minutes.
  3. Heat a lightly oiled non-stick pan and pour in a spoonful of batter to form a very thin pancake.
  4. When the edges start to lift, place a spoonful of filling in the centre, then fold the pancake into a half-moon.
  5. Fry the folded pancakes for 1 to 2 minutes on each side to make them crisp.
  6. Garnish with chilli and coriander and serve straight away.

Variations and tips

Sweet version. Replace the shrimp with more coconut and palm sugar for a dessert.

More ideas

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Original Ecomely recipe.