Sizzling Saigon Crepes
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
44
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Rice Flour1 cup
Unsweetened Coconut Milk2 cup
Water (warm)1.5 tsps
Ground Turmeric3 tbsps
Sugar1 tsp
Salt4 tbsps
Vegetable Oil110 g
Pork Shoulder4 cups
Bean Sprouts1 clove
Garlic (sliced)1.5 tbsp
Lime Juice (fresh)5 tbsps
Fish SauceDirections:
1
Make the batter: place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend
2
Set aside
3
Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat
4
Add 1/4 each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds
5
Whisk the batter well, and ladle about 2/3 cup into the pan
6
Swirl so the batter completely covers the surface
7
Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on one side of the crepe, closer to the center than to the edge
8
Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes
9
Reduce the heat to low
10
Uncover and cook until the crepe is crisp and the pork and shrimp are done, another 2 to 3 minutes
11
Slip a spatula under the crepe to check on the bottom of the crepe
12
If it?s not brown, cook for another 1 to 2 minutes
13
Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe
14
Using a spatula, gently slide the crepe onto a large plate
15
Wipe the pan clean and make the remaining crepes in the same way
16
Be sure to oil the pan before beginning the next crepe
17
To serve, place the crepes, Vietnamese Dipping Sauce and some lettuces, mustard leaves, and herbs on the table
18
To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs
19
Roll into a packet, then dip into the sauce and eat
20
Cut the chiles into thin rings
21
Remove one-third of the chiles and set aside for garnish
22
Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste
23
Transfer to a small bowl and add the water, lime juice, and fish sauce
24
Stir well to dissolve
25
Add the reserved chiles and carrots
26
Set aside for 10 minutes before serving