Bánh xèo are Vietnamese crêpes stuffed with shrimp and bean sprouts. Served with lettuce, fresh mint and basil for a fantastic street-style treat!
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
788 Calories
Recipe Instructions
Step 1
Preheat the oven to 200 degrees F (95 degrees C).
Step 2
Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
Step 3
Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
Step 4
Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
Step 5
Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
Step 6
Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.
Ingredients
salt to taste
1 cup coconut milk
2 tablespoons minced shallot
2 cloves garlic, minced, or more to taste
2 tablespoons vegetable oil, divided, or as needed
