Banh Xeo (Crispy Vietnamese Crepes)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1/2 cup Water
• 1 tsp Turmeric powder
• 1 tbsp Potato starch
• 8 oz Cooked shrimp (small)
• 4 oz Cooked pork (thinly sliced)
• 1 cup Bean sprouts
• 1/4 cup Green onions (chopped)
• 1/4 cup Fish sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 1 head Lettuce leaves
• 1/2 cup Mint leaves

Instructions

1. 1In a medium bowl, whisk together the 1 cup rice flour, 1 cup coconut milk, 1/2 cup water, 1 tsp turmeric powder, and 1 tbsp potato starch until the batter is completely smooth and there are no lumps.
2. 2Place a 10-inch non-stick skillet over medium heat, which is about 325°F (160°C). Add 1 tablespoon of cooking oil to the hot skillet and let it heat for about 30 seconds until it shimmers.
3. 3Pour 1/4 cup of the prepared batter into the center of the hot skillet. Immediately tilt and swirl the skillet to spread the batter into a thin, even circle covering the bottom.
4. 4Quickly scatter about one-quarter of the 8 oz cooked shrimp, 4 oz cooked pork, 1 cup bean sprouts, and 1/4 cup chopped green onions over one half of the crepe. Do not cover the entire crepe.
5. 5Cook the crepe for 3 to 4 minutes, or until the edges appear golden brown and crispy. Carefully fold the other half of the crepe over the filling using a spatula. Continue to cook for another 1 to 2 minutes until the crepe is golden and crisp on both sides.
6. 6Repeat steps 3 through 5 three more times with the remaining batter and fillings to make a total of four crepes.
7. 7While the crepes are cooking, prepare the dipping sauce by whisking together the 1/4 cup fish sauce, 2 tbsp rice vinegar, and 1 tbsp sugar in a small bowl until the sugar is dissolved.
8. 8Serve the Banh Xeo crepes immediately. Arrange them on plates alongside lettuce leaves and 1/2 cup mint leaves for wrapping and dipping. Serve with the prepared dipping sauce.

Substitutions

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