Banh Xeo (Vietnamese Crepes)

Banh Xeo (Vietnamese Crepes) - Crepes

Banh Xeo is a popular Vietnamese dish that consists of various ingredients such as rice flour, minced pork, shrimp and bean sprouts. In this blog post you will find a recipe for Banh Xeo with step by step instructions on how to make it from scratch. I hope you enjoy the recipe!
I am going to share my favorite Vietnames dishes with you today! You can learn more about them below in the blog post introduction paragraph. Banh xeo is a traditional Vietnamese dish consisting of crepe-like pancakes made from rice flour mixed with water or coconut milk and then cooked in a large frying pan over high heat until the edges are crispy and browned while leaving the inside soft. These thin

prep: 20 mins cook: 5 mins total: 25 mins Servings: 4 Yield: 4 to 6 pancakes

Ingredients:

¼ teaspoon ground turmeric

½ teaspoon white sugar

1 cup rice flour

1 cup coconut milk

½ cup water

½ teaspoon salt

Instructions:

Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.

Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.

Preheat oven to 200 degrees F (95 degrees C).

Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.

Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.

Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

Nutrition Facts:

Per Serving: 788 calories; protein 45.2g; carbohydrates 107g; fat 21.5g; cholesterol 129.2mg; sodium 1052.7mg.

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