Bánh Xèo (Vietnamese Filled Crepes)
Makes 4 pancakes using a 28cm frying pan
- 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
- 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
- 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
- 8 Romaine lettuce
- Fresh mint leaves
- Fresh basil leaves
- Fresh cilantro
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.
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.
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