Banh Xeo – Vietnamese Crepes
Vietnamese
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15 Thai long red chillies (dried)
3 tbsp shallots, chopped
2 tbsp garlic, chopped
1 tbsp lemongrass, sliced
2 tsp galangal, finely grated
1 tbsp coriander stems, chopped
1 kaffir lime, grated and zested
1 tsp shrimp paste
1 tbsp ground coriander
1 ½ tsp Cumin, Roast & Ground
½ tsp Ground Cinnamon
½ tsp ground cloves
½ tsp Ground Nutmeg
½ tsp ground white pepper
½ tsp salt
In a flat pan over a medium heat, toast the chillies until they puff up and start to get charred (the burnt bits will give a smokey flavour).
When the chillies have cooled down, cut them open and remove the seeds.
In a food processor, add the chillies along with the rest of the ingredients and blend until a paste is formed. A few rough bits are fine, and will add texture to the curry.
