- Crepe Batter:
- 1 cup rice flour
- 1/2 teaspoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1 cup coconut milk
- 1/2 cup water
- Filling:
- 2 tablespoons vegetable oil, divided, or as needed
- 2 tablespoons minced shallot
- 2 cloves garlic, minced, or more to taste
- 3/4 pound fresh shrimp, peeled and deveined
- 2 tablespoons fish sauce, or more to taste
- salt to taste
- 1 pound mung bean sprouts
- 4 lettuce leaves, or as needed
- 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.
07/17/2019
recipepes.com
banh xeo (vietnamese crepes), recipe
PT15M
PT1H
5
455 calories