Dairy-Free Banh Xeo (Vietnamese Crepes)

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 1 cup Coconut Milk
• 1 cup Water
• 1/2 tsp Turmeric Powder
• 1/4 tsp Salt
• 4 tbsp Vegetable Oil
• 1/2 lb Shrimp
• 1/2 lb Pork Belly
• 2 cups Bean Sprouts
• 1/2 cup Green Onions
• 1/4 cup Fish Sauce (Nuoc Cham)

Instructions

1. 1In a bowl, whisk together rice flour, tapioca starch, coconut milk, water, turmeric powder, and salt until smooth.
2. 2Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
3. 3Add a portion of the batter to the skillet, swirling to create a thin crepe. Add shrimp and pork belly. Cook for 2-3 minutes.
4. 4Add bean sprouts and green onions. Cover the skillet and cook for another 2-3 minutes, or until the crepe is crispy and golden brown.
5. 5Fold the crepe in half and slide onto a plate.
6. 6Repeat with remaining batter and filling.
7. 7Serve immediately with Nuoc Cham.

Substitutions

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