- 1 cup rice flour
- ¼ cup cornstarch
- ¼ cup coconut milk
- 1 3/4 cup water
- ¼ tsp salt
- ½ tsp ground turmeric
Ingredients for Filling:
- 3/4 lb raw medium shrimp
- 2 cups bean sprouts
- 1 bunch of scallions (diced)
- 1 cup enoki mushrooms
- 2 Tbsp fish sauce
- Pinch of ground black pepper
Dipping Sauce:
- ¼ cup fish sauce
- ¼ cup sugar
- juice of 1 lime
- 1 red pepper minced
Garnish Suggestion:
- Lettuce leaves
- Thai basil
- Mint leaves
- Cilantro
- Pea shoots
Directions:
Mix the ingredients for the batter in a large bowl and let it sit for about 10 minutes.
Clean the shrimp (peeling and deveining), cut in half and set aside in a bowl. Clean and dice the scallions. Mix the shrimp, and scallions in a bowl with the fish sauce and ground black pepper to marinate for a few minutes.
In a skillet, heat about a tablespoon of oil over medium-high heat. Swirl the oil around so that the pan is completely covered. Saute onion, mushroom and bean sprouts about 2 minutes. Add shrimp and sauté 30 seconds.
Now the goal is to get the crepe as thin and crispy as possible. Put about a half a cup of the batter into the pan. Immediately swirl the batter around so that it is evenly spread over the skillet and the layer is very thin. As the batter cooks it will making a sizzling sound and bubble slightly.
Allow to cook for a few minutes until the edge of the crepe has pulled away from the pan. Now use your spatula to lift the crepe and check for a nice golden brown color. If you are happy with the color and crispiness of the crepe, fold over. Cook for a few more minutes to insure crispiness and place on a plate for serving.
Serve with your greens, herbs & dipping sauce. Buon Appetite!
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- These women in Saigon are professional Banh Xeo makers. I won’t even try to lie and tell you that mine came out just as good. This is the only dish these women prepare every day and they are damn good at it.
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- Here I am sautéing onions, red pepper & bean sprouts first. After a couple of minutes I add the shrimp. At this point I don’t want to cook to long because I do not want the shrimp over cooked.
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- Now I am adding the crepe batter. It is very simple to make. Although I ran through many different ratio’s to find the one I liked the best. The batter is made with rice flour (for my gluten free friends… sometimes gluten free is at its best when you are not trying) ground turmeric, cornstarch & coconut milk. The trick here is that you want a crispy crepe. Not soft, not gooey but crisp.
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- Next important ingredient: fresh greens and herbs. I believe I have butter bibb lettuce, pea shoots, mint, basil, cilantro. The freshness and flavors make this dish pop!