Vietnamese Banh Xeo Crepes
By OcadoLife
Published on 10 February 2022
This recipe is pronounced ‘ban say-oh’ and the batter for these crêpes can be made up to five days in advance, just add the spring onion before usingTime and servings
40 minsTotal time
6Servings
40 minsCooking time
Ingredients
- 1 bird’s eye chilli, finely chopped
- 0.5 lime, juiced
- 3 tbsp of fish sauce
- 1.5 tbsp of maple syrup
- 100 g of rice flour
- 1 tsp of ground turmeric
- 200 ml of coconut milk
- 3 spring onions, thinly sliced
- 0.5 tsp of sea salt
- 90 ml of vegetable or coconut oil
- 1 onion, thinly sliced
- 80 g of cooked king prawns
- 100 g of bean sprouts
- 0.5 lettuce, to serve
- 3 handfuls of herbs (such as coriander, thai sweet basil and mint), to serve
Method
Step 1
Make the sauce by mixing together the chilli, lime juice, fish sauce and maple syrup with 75ml hot water. Set aside.Step 2
To make the batter, whisk the rice flour, turmeric, coconut milk, 1 sliced spring onion and salt together with 125ml water until smooth and free from lumps.Step 3
Heat 1 tbsp oil in a frying pan over a medium heat. Fry a few slices of onion until golden, then add 70ml batter, swirling the pan to get a thin, even layer. Add some prawns and bean sprouts, cover and cook for 2 mins. Uncover and cook for another minute, making sure the crêpe is crispy and golden.Step 4
Fold in half and pop in a warm oven while you repeat the process, using 1 tbsp oil to cook each new crêpe.Step 5
Serve with the lettuce leaves, remaining sliced spring onion, herbs and dipping sauce.