Bánh Xèo (Vietnamese Crêpes)

01Method

1. 1

   Prepare the batter: Combine rice flour, sugar, salt, and turmeric in a large bowl. Whisk in coconut milk until the mixture is thick and smooth, then gradually whisk in water until you achieve a thin, pourable batter consistency.

2. 2

   Prepare the filling: Warm a portion of the oil in a large skillet over medium-high heat. Sauté the shallot and garlic for 1–2 minutes until aromatic but not coloured. Add the shrimp and cook, stirring, for 3–4 minutes until pink and fully opaque. Season with fish sauce and salt, then transfer the filling to a bowl.

3. 3

   Preheat the oven to 95°C (200°F).

4. 4

   Wipe the skillet clean and return it to medium heat with the remaining oil. Stir the batter, then pour about half a cup into the hot pan, tilting to coat the base evenly. Arrange 3–4 cooked shrimp over one half of the crêpe and top with a small handful of bean sprouts. Cook until the batter is set and the edges turn golden, about 1 minute. Fold the crêpe in half and slide it onto an oven-safe plate.

5. 5

   Keep the finished crêpe warm in the oven while you repeat the process with the remaining batter, shrimp, and bean sprouts.

6. 6

   Serve the crêpes alongside lettuce leaves. Tear off pieces of crêpe and roll them inside the lettuce before eating.