Name: Bánh Xèo (Vietnamese Crispy Shrimp Pancake) - Home Cook Version
Yield: 3 servings
Ingredients: 1 cup rice flour; 1 teaspoon turmeric powder; 1 teaspoon salt; 1.5 cups water; 0.5 cup coconut milk; 2 large eggs; 12 medium shrimp; 2 cups bean sprouts; 0.5 small yellow onion; 2 stalks green onions; 3 tablespoons cooking oil; 3 tablespoons fish sauce (for dipping); 1 teaspoon sugar (for dipping); 2 tablespoons lime or rice vinegar (for dipping); 1 small carrot (for dipping or julienned); 8 leaves lettuce leaves (for wrapping); 1 cup assorted fresh herbs (mint or perilla)

1

Make batter: whisk rice flour, turmeric, salt, water and coconut milk until smooth; rest 15 minutes.

2

Prep filling: thinly slice onion, trim shrimp, chop green onions and set bean sprouts ready.

3

Heat 1 tbsp oil in a 10–12" nonstick skillet over medium-high; sauté half the onion and shrimp until pink; push to side.

4

Pour a thin layer (about 1/3 cup) of batter, tilt pan to spread; immediately sprinkle bean sprouts and green onions over batter.

5

Crack one egg over pancake, spoon a little oil around edge and fry until bottom is crisp and golden (3–5 min).

6

Fold pancake in half, slide onto plate, cut into portions and repeat with remaining batter and filling.

7

Make dipping sauce: mix fish sauce, sugar, lime or vinegar and julienned carrot with 2 tbsp water to taste; serve with lettuce and herbs.

Bánh Xèo (Vietnamese Crispy Shrimp Pancake) - Home Cook Version

Ingredients

Instructions

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