Banh Xeo – Vietnamese Crepes
Vietnamese
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4 tbsp plain flour
6 tbsp vegetable oil
1 handful chopped celery
1 green bell pepper, diced
1 spring onion, sliced
½ onion, diced
4 garlic cloves, sliced
500ml shrimp or vegetable stock
1 tbsp Cajun Spice Blend
1 tbsp Smoked Paprika
2 tsp File Powder
½ tsp salt
1kg shrimp, de-shelled and deveined
Let us share with you how to make this Shrimp Etouffee recipe. A Cajun / Creole classic!
Step 1:
In a saucepan, heat the oil over a medium heat for 1-2 minutes. When the oil is hot, add the flour and stir occasionally, letting it cook for 6-7 minutes until brown.
Step 2:
Add the celery, bell pepper and onion and cook for 5 minutes.
Step 3:
Add the garlic and cook for a further 1 minute.
Step 4:
Add the stock little by little, stirring constantly to get rid of any lumps.
Step 5:
Once all the stock has been added, stir in the Cajun seasoning, paprika and File Powder.
Step 6:
Add the salt and the shrimp, cover with a lid and reduce the flame to its lowest setting. Cook for a further 10 minutes.
Step 7:
After 10 minutes, turn off the heat and add the spring onions. Serve over white rice.
