Ingredients for Sizzling Saigon Crepesbanh Xeo
- 1/4 cup fish sauce
- Warm Water
- Limes, Juice Of
- 1 tablespoon sugar
- Thai Chiles
- Garlic Clove
- Red Leaf Lettuce
- Thai Basil
- Fresh Cilantro Leaves
- 2 tablespoons water (for dipping sauce), 1 cup water (for batter)
- 1 cup rice flour
- 1/2 cup coconut milk
- 2 scallions, finely chopped
- Ground Turmeric
- 1/2 teaspoon salt
- Vegetable Oil
- Ground Pork
- 1/2 cup chopped onion
- Medium Shrimp
- 2 1/2 cups bean sprouts
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How to Make Sizzling Saigon Crepesbanh Xeo
- **Prepare the Dipping Sauce:** In a small bowl, whisk together 1/4 cup fish sauce, 2 tablespoons water, 2 tablespoons lime juice, 1 tablespoon sugar, 1-2 small Thai chilies (finely minced), and 1 clove garlic (minced) until sugar dissolves. Divide among 6 small bowls.
- **Prepare the Garnish:** Arrange 6 large lettuce leaves, 1/2 cup fresh basil leaves, and 1/2 cup fresh cilantro on a serving platter.
- **Prepare the Crêpe Batter:** In a medium bowl, whisk together 1 cup water, 1 cup rice flour, 1/2 cup coconut milk, 2 scallions (finely chopped), 1 teaspoon turmeric powder, and 1/2 teaspoon salt until smooth.
- **Cook the Filling:** Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add 1/2 pound ground pork and 1/2 cup chopped onion. Cook until pork is no longer pink and onion is softened (5-7 minutes). Add 1/2 pound shrimp and cook until pink and curled (2 minutes). Transfer to a bowl.
- **Cook the Crêpes:** Wipe the skillet clean. Add 2 teaspoons oil and heat over medium-high heat until smoking. Add 1/3 cup of the pork-shrimp mixture to one side of the skillet. Quickly whisk the batter and pour 1/2 cup into the skillet, swirling to spread evenly, keeping the filling to one side.
- **Fold and Finish:** Reduce heat to medium. Cook until edges are golden brown (about 2 minutes). Sprinkle 1/2 cup bean sprouts over the filling. Gently fold the empty side of the crêpe over the filling.
- **Serve:** Carefully slide the crepe onto a plate. Repeat steps 5-6 with remaining oil, batter, and filling. Keep warm in a 200°F oven while cooking the remaining crêpes. Serve immediately with dipping sauce and garnish.
- Serve the crêpes hot with the dipping sauce and fresh herbs.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
50g
Fat
51g
Carbs
21g
