Banh Xeo – Vietnamese Crepes
Vietnamese
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Coeliacs, Gluten Free
Dry ingredients:
1 tsp coriander seeds
1/2 tsp cumin seeds
1 star anise
2.5cm piece cinnamon bark
1/4 tsp black peppercorns
1 green cardamom pod
Wet ingredients:
2 Birdseye chillies, soaked in boiling water for 5 minutes to soften
4 shallots
2 garlic cloves
1 inch piece ginger
1 lemongrass stalk, only use bottom halves
Juice of 1/2 lime
Other ingredients:
1/4 tsp turmeric
1/4 tsp shrimp paste
1 tsp salt
1 tsp sugar
3 tbsp sunflower oil
150g cooked prawns
50ml coconut milk
3-4 pieces tofu
50g spinach leaves
75g vermicelli rice noodles, soaked in boiling water
30g bean sprouts
Some coriander leaves, washed
2 green chillies, sliced
Malaysian Prawn Laksa
Another fabulous recipe from Manju Malhi for a delicious Malaysian Laksa:
Roast the dry ingredients in a pan and cool down. Grind in a pestle and mortar and set aside.
Blend the wet ingredients in a blender till puréed.
Using a bowl mix the dry and wet ingredients together with turmeric, shrimp paste, salt and sugar.
Heat up oil and fry the mixture till fragrant.
Add 300ml of water and prawns. Bring to boil and then simmer on a low heat for 15 minutes.
Next add coconut milk, tofu and spinach. Cook for another 5 minutes. Turn off heat.
Put noodles and bean sprouts in a separate bowl and pour over the gravy with the prawns, spinach and tofu.
Garnish with the coriander leaves and sliced chillies.
