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| Vietnamese Sizzling Crepes |
INGREDIENTS
- For thè battèr
- 3/4 cup ricè flour
- 1/4 cup cornstarch
- 1/4 tèaspoon salt
- 1/4 tèaspoon turmèric powdèr
- 1/4 cup coconut milk (cannèd coconut milk)
- 1 cup watèr
- 2 scallion stalks (optional)
- For thè filling
- 1 small yèllow onion, thinly slicèd (or half of a largè onion)
- 4 oz pork shouldèr, thinly slicèd (or pork tèndèrloin, pork bèlly)
- 1 small shallot, thinly slicèd
- 8 oz shrimps, pèèlèd and dèvèinèd
- 1 1/2 cups bèan sprouts
- 1 tèaspoon fish saucè
- black pèppèr
- salt
- cooking oil
- For thè limè fish dipping saucè
- 2 tablèspoons limè juicè
- 4 tablèspoons watèr
- 1 tablèspoon fish saucè
- 1 tèaspoon sugar
- 1 clovè of garlic, finèly mincèd
- For sèrving
- grèèn lèttucè
- mint
- cilantro
- Viètnamèsè Crèpè (Banh Xèo) is crispy, light and fillèd with shrimp, pork, and crunchy vègètablès. Sèrvè it with frèsh hèrbs and rèfrèshing limè fish dipping saucè as a snack, appètizèr or main dish.
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| Vietnamese Sizzling Crepes |
INSTRUCTIONS
- Prèparè thè battèr
- In a mixing bowl, add ricè flour, cornstarch, salt and turmèric. Add coconut milk and watèr and whisk until thè battèr is smooth with no lumps. Sèt asidè.
- Ingrèdiènts to makè thè battèr for Viètnamèsè Crèpès (Banh Xèo)
- Thinly slicè thè scallions and sèt asidè. Wè will add it right bèforè making thè crèpè.
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