Banh Xeo – Vietnamese Crepes
Vietnamese
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250g shrimp, de-shelled, de-veined and tails removed
3 tbsp plain flour
1 tbsp Cajun Spice Blend
½ tsp salt
1 egg
Cooking oil
2 medium tomatoes, sliced
2 handfuls iceberg lettuce, shredded
2 sandwich rolls
For the sauce:
1 tbsp mustard
3 tbsp mayonnaise
1 tsp apple cider vinegar
1 tsp hot sauce (Sriracha or Tabasco work well)
1 clove garlic, minced
1 tsp sweet paprika
2 tsp Cajun Spice Blend
A classic Po Boy sandwich with shrimp and Cajun spice blend.
Step 1:
Combine all the ingredients for the sauce in a small bowl. Stir until well combined, and set aside.
Step 2:
In a bowl, mix together the flour, Cajun Spice Blend and salt.
Step 3:
In another bowl, crack open the egg and beat until fluffy.
Step 4:
Pour the cooking oil into a frying pan, just enough to cover the bottom of the pan. Heat on a medium flame.
Step 5:
When the oil is hot, take a shrimp and dredge it through the egg, then the flour mixture before placing it in the pan. Fry until golden brown on both sides, around 2 minutes. Drain on a paper towel and repeat until all the shrimp have been fried.
Step 6:
To assemble the sandwich, slice the sandwich rolls lengthways. Smear a generous helping of sauce on the top and bottom halves.
Step 7:
Add a handful of shredded lettuce on the bottom of the sandwich, before adding the shrimp and slices of tomato. Enjoy!
