Pork and Prawn Crêpes (banh xeo)
A crêpe in a thin pancake with a savory or sweet filling that is popular in French cuisine. The way to eat this Vietnamese crêpe is to cut it into small portions and wrap each portion in a lettuce leaf with fresh herds.
- 125 g (1cup) rice flour.
- 250 ml (1cup) water.
- 250 ml (1cup) thick coconut milk.
- 1/2 teaspoon salt.
- 1/4 teaspoon ground turmeric.
- 1 to 2 tablespoons oil.
- 150 g (3 cups) bean sprouts, seed coats and tails removed.
- 2 spring onions, minced.
- 6 fresh shiitake mush-rooms, stems discarded, caps thinly sliced to yield about 1 cup.
- 1 portion fish sauce dip (page 6).
- 200 g (7 oz) pork, very thinly sliced.
- 250 g (8 oz) fresh medium prawns, peeled and deveined.
- 4 cloves garlic, minced.
- 1 tablespoon fish sauce.
- 1/2 teaspoon sugar.
- 2 tablespoons oil.
- 1 onion, halved and sliced.
- 20 butter lettuce leaves, rinsed and trimmed.
- Sprigs of mint leaves.
- Sprigs of coriander leaves (cilantro).
- 1 cucumber, peeled and thinly sliced.
- Prepare the fish sauce dip by following the recipe on page 6.
- Make the filling by combining the pork, prawns, garlic, fish sauce and sugar in a large bowl and mixing well.
- Hear the oil in a wok or skillet over medium hear and stir-fry the onion slices for 1 to 2 minutes until fragrant and translucent.
- Add the port and prawn mixture, and stir-fry until the prawns turn pink, 2 to 3 minutes.
- Remove and set aside.
- To make the pancakes, mix the rice flour, water, coconut milk, salt and turmeric in a mixing bowl until a smooth batter is obtained.
- Set aside for 10 minutes, then strain to remove any lumps.
- Heat a little oil in a non-stick skillet over medium heat, turning to grease the sides.
- When the pan is hot, pour in 85 ml (1/3 cup) of the batter and turn the pan to obtain a thin round layer of batter, about 20 cm (8 in) in diameter.
- Scatter a handful of the bean sprouts, spring onion and mushroon on to the crêpe, followed by 2 heaping tablespoons of the filling on one half of the crêpe.
- Reduce the hear to low, cover the pan and continue to fry for 3 to 4 minutes, until the crêpe turns golden brown and crispy.
- Fold the crêpe in half and slide it on to a plate.
- Repeat until all the batter and filling are used up.
- Slice the crêpe in to sections and arrange with the lettuce wraps on a large serving platter.
- Serve imme-daitely with a bowl of fish sauce dip on the side.
Makes 5 to 6 crepês or serves 4 to 6
Preparation time: 30 mins
Cooking time: 40 mins.
(Source: homestyle vietnamese cooking)