- Recipes
- Vietnamese Banh Xeo Crepes
Ingredients
- 1 bird’s eye chilli, finely chopped
- ½ lime, juiced
- 3 tbsp fish sauce
- 1½ tbsp maple syrup
- 100g rice flour
- 1 tsp ground turmeric
- 200ml coconut milk
- 3 spring onions, thinly sliced
- ½ tsp sea salt
- 90ml vegetable or coconut oil
- 1 onion, thinly sliced
- 80g cooked king prawns
- 100g bean sprouts
- ½ lettuce, to serve
- 3 handfuls 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.
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