Banh Xeo Vietnamese Crepes Recette

Comment préparer Banh Xeo Vietnamese Crepes

1. In a saucepan, cook the sliced pork loin in enough water to cover over medium heat until cooked through (about 10-15 minutes).
2. Remove from heat, let cool slightly, and then julienne into thin strips.
3. Peel and devein the shrimp, then slice each one in half lengthwise.
4. Rinse and drain the fresh herbs; set aside.
5. In a large mixing bowl, whisk together the rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onions until a smooth batter forms.
6. Divide the pork, shrimp, sliced onion, and bean sprouts into 5 equal portions.
7. Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat.
8. Add a portion of the pork, shrimp, and onion to the hot pan and sauté until fragrant and slightly browned.
9. Add 1/2 cup of batter to the pan and swirl to create a thin, even layer, ensuring batter reaches the edges.
10. Place a portion of bean sprouts in the center of the crepe.
11. Immediately cover the pan tightly and cook for 2-3 minutes.
12. Uncover, loosen the edges of the crepe with a spatula, and carefully fold it in half or thirds, creating an omelette shape.
13. Transfer the cooked crepe to a serving platter. Do not stack or cover.
14. Repeat steps 7-13 with the remaining batter and ingredients.
15. Serve immediately. To eat, place a crepe on a lettuce leaf, top with herbs, and dip in the prepared Nuoc Cham sauce.