Vietnamese Shrimp and Vegetable Crêpe (Bánh Xèo)
Pork, shrimp, and a sprinkle of green onions and bean sprouts are tucked into this Vietnamese pancake. Xèo” loosely means “sizzling cake” referring to the sizzling sound of the cooking batter. The yellow crêpe might look eggy, but this eggless recipe is colored with turmeric.
- Serves
- 6
Directions
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Make the batter: In a medium bowl, whisk together rice flour, cornstarch, turmeric, and salt. Whisk in coconut cream and water. Stir in the green scallion. Set aside to rest.
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Separate the shrimp and pork into 6 even portions.
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Add a tablespoon of oil to a medium skillet over med-high heat. Add one portion of shrimp and pork and cook until pork is browned and shrimp opaque, about 1 minute. Spread evenly around the pan before adding the batter.
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Ladle 1/3 cup of batter into the pan, swirl around to evenly cover the pan and fillings, quickly making sure to use a spatula to even out the pork and shrimp around.
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Sprinkle 2 tablespoons of mung bean sprouts all over the mixture. Allow to set for 30 seconds.
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Add 1/2 cup of bean sprouts to one side of the batter.
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Cover and cook for 3 minutes. Uncover and drizzle 1 tablespoon of oil around the edges and cook for another minute.
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Use a spatula to lift an edge to look at the bottom. Let it cook until edges are crispy.
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Slide a spatula under one side and fold crepe over to cover the fillings.
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Move finished crepe onto prepared rack or plate and cover with foil while making the remaining crepes.
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Repeat with remaining oil, batter and fillings for 5 more crepes, wiping the pan with a paper towel between batches.
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Serve the crepes immediately with herbs, lettuce, and chilis.
From Shawnie's class “Global Crêpes”
