Meal Kit

Vietnamese Shrimp-Stuffed Crispy Pancakes

with vegetables and dipping sauce

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Shellfish (Shrimp), Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Don't let the name “pancake” fool you; there's nothing fluffy or buttery here. This crispy creation resembles more of a hard taco, and has that street food feel that screams authentic. (And, in fact, these are street food in Vietnam, called banh xeo.) Shrimp and vegetables combine with salty soy and spunky sweet chili, and the entire thing is brought together with a satisfactory crunch. Crunch pancake!?! What a world.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 5 oz. White Rice Flour
  • 4 oz. Snow Peas
  • 1 Lime
  • 3 oz. Matchstick Carrots
  • 2 fl. oz. Sweet Chili Sauce
  • 2 Green Onions
  • ½ tsp. Curry Powder
  • Info
    ¼ fl. oz. Soy Sauce
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start the Batter

    Place 11/4 cup water, rice flour, curry powder, and a pinch of salt in a mixing bowl. Whisk together until a thin batter forms.

  2. 2

    Prepare the Ingredients

    Trim and cut white portions of green onions into thin rounds. Cut green portions on an angle. Zest lime, halve, and juice. Quarter snow peas lengthwise. Pat shrimp dry, and season with 1/4 tsp. pepper.

  3. 3

    Finish Batter and Prepare Carrots

    Stir green portions of green onions into batter and keep stirring until mixture resembles a thin pancake batter. In another mixing bowl, combine carrots and 1 Tbsp. lime juice.

  4. 4

    Make the Pancakes

    Stir batter thoroughly once more. Place a medium non-stick pan over medium heat. Add 1 Tbsp. olive oil to very hot pan. When a wisp of smoke appears, add half the batter and carefully swirl until batter covers whole pan. Swirl occasionally until pancake is very crisp and golden brown, 8-10 minutes. Remove pancake to a plate, folding in half. Repeat with remaining batter, whisking vigorously before pouring into pan. Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Sear Shrimp

    Combine sweet chili sauce, soy sauce, remaining lime juice, and white portions of green onions in another mixing bowl. Return pan used to cook pancakes to medium-high heat. Add 1/2 tsp. olive oil and shrimp to hot pan. Cook until shrimp reach a minimum internal temperature of 145 degrees, 2-4 minutes per side. Remove shrimp to a plate.

  6. 6

    Finish the Dish

    Form like a taco: Place half the shrimp in pancake on one side, then half the carrots, half the snow peas, and a pinch of lime zest (to taste). Drizzle with sauce. Fold pancake over. Repeat with second pancake. Serve with remaining sauce on the side.

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