Banh Xeo – Vietnamese Crepes
Vietnamese
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For the batter:
100g rice flour
1 spring onion, finely sliced
1 tsp ground turmeric
½ tsp salt
½ tsp sugar
200ml coconut milk
200 ml water
For the filling:
2 handfuls of bean sprouts
2 handfuls of coriander leaves
2 shallots, sliced
200g prawns, shelled, de-veined and halved
½ tsp salt
½ tsp pepper
Cooking oil
For garnish:
Lettuce leaves
Spring onions, sliced
Coriander leaves
Step 1:
To make the batter, combine all the ingredients and stir until smooth and no lumps remain.
Step 2:
Season the prawns with salt and pepper.
Step 3:
Heat a dash of cooking oil in a frying pan over a medium-high heat and add a few slices of shallot and a few prawns. Cook for 1 minute.
Step 4:
Using a ladle, pour a thin layer of batter into the pan, making sure every inch is covered. Add a few bean sprouts and coriander leaves, cover with a lid and cook for around 2 minutes.
Step 5:
Remove the lid and cook for a further 1 minute until the edges are crispy and golden. Fold the crepe in half and transfer to a serving plate. Repeat the same process until your batter has run out.
Step 6:
Once all the crepes are cooked, serve with fresh garnishes and your favourite dipping sauce.
