Dairy-Free Vietnamese Rice Crepes (Banh Xeo)
Crispy, savory Vietnamese rice crepes made without dairy, filled with shrimp, bean sprouts, and mushrooms. Served with nuoc cham dipping sauce.
Ingredients
- 1 cup Rice flour
- 1 can (13.5 oz) Coconut milk
- 1 tsp Turmeric powder
- 1/2 tsp Salt
- 2 tbsp Vegetable oil
- about 450 g Shrimp, peeled and deveined
- 2 cups Bean sprouts
- 1 cup Shiitake mushrooms, sliced
- 1/4 cup Green onions, chopped
- 1/2 cup Nuoc cham dipping sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together rice flour, coconut milk, turmeric powder, and salt until smooth.
- 2Heat vegetable oil in a large non-stick skillet or crepe pan over medium heat.
- 3Pour a thin layer of batter into the skillet, swirling to coat the bottom.
- 4Add shrimp, bean sprouts, and mushrooms to one half of the crepe.
- 5Cook until the crepe is golden brown and crispy, about 3-5 minutes.
- 6Fold the crepe in half and cook for another minute.
- 7Garnish with green onions and serve immediately with nuoc cham dipping sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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