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Bánh Xèo (Vietnamese Crêpes)
Ingredients
- 1 cup rice flour
- 1/2 teaspoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1 cup coconut milk
- 1/2 cup water
- 2 tablespoons vegetable oil, divided, or as needed
- 2 tablespoons minced shallot
- 2 cloves garlic, minced, or more to taste
- 3/4 pound fresh shrimp, peeled and deveined
- 2 tablespoons fish sauce, or more to taste
- salt to taste
- 1 pound mung bean sprouts
- 4 lettuce leaves, or as needed
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Instructions
- Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
- Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
- Preheat the oven to 200 degrees F (95 degrees C).
- Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
- Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
- Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.
Source
Original recipe: View Original
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