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Bánh Xèo (Vietnamese Filled Crepes)

Makes 4 pancakes using a 28cm frying pan
Servings: 3
Author: Sharon of Delishar

Ingredients

Batter

  • 1/2 cup rice flour
  • 1/4 cup corn flour
  • 1/4 cup coconut milk
  • 3/4 cup cold water
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 spring onion chopped

Topping

  • 12 large prawns halved across
  • 2 cups bean sprouts
  • 8 pork belly slices cut into 2 inch pieces
  • 1/4 medium yellow onion thinly sliced
  • 2 cloves garlic minced
  • Cooking oil
  • Salt and pepper

Dipping sauce

  • 6 tbsp warm water
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • Juice of 1 lime
  • 1 clove garlic minced
  • Chopped Thai chilli to taste optional

To Serve

  • 8 Romaine lettuce
  • Fresh mint leaves
  • Fresh basil leaves
  • Fresh cilantro

Instructions

  • In a mixing bowl, add both flours, turmeric, curry powder, and salt together.
  • While stirring, drizzle in cold water, and coconut milk.
  • Whisk in egg, until you get a smooth batter.
  • Set aside for 30 minutes while you prepare the rest of the ingredients.

Pancake

  • Brush pan with oil over medium high heat.
  • Add onion and stir-fry until soften, then add garlic, and pork.
  • When pork is almost cooked, add 1/3 cup of the batter for an 28cm inch pan.
  • Swirling to spread out the batter.
  • Top with 6 slices of prawn, and 1/2 cup of bean sprouts on one side.
  • Cover and cook for 2 minutes or until side crisp.
  • After 2 minutes, fold into half, and press down.
  • Serve with fresh herbs, lettuce, and dipping sauce.

Notes

Tear a portion of the pancake.
Use Romaine lettuce as a wrap to hold the pancake, and herbs.
If using 26 inch pan, use 1/4 cup of batter
Adapted from khas-kitchen