Vietnamese Rice Crepes (Banh Xeo)

Ingredients

• 1 cup Rice flour
• 1/4 cup Tapioca starch
• 1 1/2 cups Coconut milk
• 1/2 cup Water
• 1/2 tsp Turmeric powder
• 1/4 tsp Salt
• 1/2 lb Shrimp
• 1/2 lb Pork belly
• 2 cups Bean sprouts
• 1/2 medium Yellow onion
• 4 tbsp Vegetable oil
• 4 cups Lettuce leaves
• 1/4 cup Mint
• 1/2 cup Nuoc Cham (Vietnamese Dipping Sauce)

Instructions

1. 1In a bowl, whisk together rice flour, tapioca starch, coconut milk, water, turmeric powder, and salt to make the batter. Let it rest for at least 30 minutes.
2. 2Prepare the filling: cook shrimp and pork belly separately. Slice pork belly thinly. Slice the onions.
3. 3Heat a non-stick skillet over medium heat. Add 1 tbsp of vegetable oil.
4. 4Pour about 1/2 cup of batter into the skillet, swirling to coat the bottom evenly. Add shrimp, pork, bean sprouts and onion over the crepe.
5. 5Cover and cook for 3-5 minutes, or until the edges are golden brown and crispy. Fold the crepe in half.
6. 6Serve immediately with lettuce leaves, mint, and Nuoc Cham dipping sauce. Wrap the crepe in lettuce with mint before dipping.

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