Dairy-Free Banh Xeo (Vietnamese Crepes)

Instructions

1. 1In a medium bowl, whisk together the 1 cup rice flour, 1 cup coconut milk, 1 tsp turmeric powder, and 1/2 tsp salt until smooth to make the batter. Set aside.
2. 2Prepare the fillings: Slice the about 225 g pork belly into thin, bite-sized pieces. Peel and devein the about 225 g shrimp. Thinly slice the 1/2 large yellow onion. Chop the 2 stalks green onions.
3. 3Heat 1 tbsp of the 4 tbsp vegetable oil in a 25.4 cm non-stick skillet over medium-high heat, about 190°C.
4. 4Pour 1/2 cup of the batter into the hot skillet and immediately swirl the pan to create a thin, even layer covering the bottom. Quickly add about one-quarter of the prepared pork belly, shrimp, 1/2 cup of bean sprouts, and a sprinkle of the sliced yellow onion to one half of the crepe.
5. 5Cook for 3 to 4 minutes, or until the edges of the crepe appear golden brown and crispy, and the bottom is firm to the touch. The shrimp should be pink and opaque, and the pork belly should be browned.
6. 6Carefully fold the crepe in half using a spatula, enclosing the filling. Cook for 1 more minute to ensure the filling is heated through and the crepe is fully crisped.
7. 7Slide the finished crepe onto a plate. Repeat steps 3 through 6 three more times with the remaining batter and filling ingredients, adding 1 tbsp of vegetable oil to the skillet before each new crepe, until all ingredients are used.
8. 8Garnish the finished crepes with the chopped 2 stalks green onions. Serve immediately with the as needed Nuoc Cham dipping sauce, as needed lettuce leaves, and as needed fresh herbs.

Substitutions

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