• Cf6153d4eb54487297bc964fdb622abb

Banh Xeo (Vietnamese Crepe)

Shrimp, pork and beansprout enveloped into a savory Saigon crepe. Pair with fish sauce and serve with lettuce leaves.

Prep
Cook
Serves 6people
Ingredients
1 1/4
cups Rice flour
1
/2 tsp. Salt
1
/4 tsp. Turmeric
3
/4 c. Coconut milk
1 1/2
cups Water
For the filling
1
/2 c. Oil (about 2 tbsp. per crepe)
8
oz Pork, thinly sliced
8
oz Shrimp, peeled, deveined and sliced into small pieces
6
ea. Scallion
2
oz Bean sprouts
For the garnish
8-10
ea. Big salad leaves, washed and dried well
1
big handful Thai leaves
Directions
1.
Whisk all the ingredients for the crepes into a smooth batter.
2.
Let rest for at least 30 minutes.
3.
When ready to make the crepes heat a heavy 25 cm diameter saute pan over medium high heat.
4.
Add one tablespoon of oil. Add some pieces of pork, shrimp and scallions. (This recipes should make about 6 crepes.) Saute until the pork and shrimp are turning colors. Add a small ladle full of batter right on top of the shrimp and pork, swirling to coat the bottom of the pan. Drizzle one more tablespoon of oil around the crepe edge.
5.
Add some beansprouts. Keep on frying the crepe until the bottom and edges are light brown and crispy.
6.
Fold the crepe in half and serve immediately with the garnishes.

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