Sizzling crepes (banh xeo)

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Sizzling crepes (banh xeo)". Try it by all means

Recipe «Sizzling crepes (banh xeo)» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1/2 cup rice flour, 1/2 tsp ground turmeric, 1/2 cup water, 1/4 cup coconut milk, 1/2 tsp sesame oil , 200g pork mince, 200g small green prawns, peeled, deveined, 1 tbsp vegetable oil , 4 green onions, trimmed, thinly sliced diagonally, 1 cup bean sprouts, 1/2 cup Vietnamese mint leaves, 1/2 cup coriander leaves, Nuoc cham, to serve.

Ingredients:

  • 1/2 cup rice flour 
  • 1/2 tsp ground turmeric 
  • 1/2 cup water 
  • 1/4 cup coconut milk 
  • 1/2 tsp sesame oil 
  • 200g pork mince 
  • 200g small green prawns, peeled, deveined 
  • 1 tbsp vegetable oil 
  • 4 green onions, trimmed, thinly sliced diagonally 
  • 1 cup bean sprouts 
  • 1/2 cup Vietnamese mint leaves 
  • 1/2 cup coriander leaves 
  • Nuoc cham, to serve 

Instructions

  1. Combine the flour, turmeric, water and coconut milk in a medium bowl. Season with salt and ground white pepper. Set aside for 30 minutes to rest.
  2. Heat the sesame oil in a wok over high heat. Add the pork and cook, turning to break up any lumps, for 3-4 minutes or until cooked through. Add the prawns and cook, tossing, for 2 minutes or until prawns change colour and curl. Transfer to a plate and cover with foil to keep warm.
  3. Heat a little of the vegetable oil in a small non-stick frying pan over high heat until almost smoking. Add 2 tablespoons of crepe batter and swirl to cover the base of the frying pan. Cook for 2-3 minutes or until golden. Spoon one-sixth of the pork mixture over half the crepe and sprinkle with green onion, bean sprouts, mint and coriander. Fold the remaining half over the pork mixture to enclose. Gently transfer to a serving plate. Repeat in 5 more batches with remaining batter, pork mixture, green onion, sprouts, mint and coriander. Serve immediately with pickled vegetables and nuoc cham.