Vietnamese Pork & Shrimp Sizzling Crepes (Bánh Xèo)
Ingredients: - 1 package of Old Neighborhood Shaved Pork
- 24-30 large shrimp, peeled & deveined
- scallions, cut into 1/2 to 1 inch pieces
- olive oil
- 2-3 cups bean sprouts
- 1/2 cup yellow onion, sliced
- mint, for garnish
- Thai basil, for garnish
- green leaf lettuce
Batter:
- 2 cups rice flour
- 1/4 tsp tumeric powder
- 1/2 tsp salt
- 3/4 cup coconut milk
Dipping Sauce:
- 1 garlic clove, minced
- 2 Thai chiles, minced or sliced
- 2 tbsp. sugar
- 2 tbsp. fish sauce
- 10 tbsp. water
- 1 tbsp. fresh lime juice
Instructions:
- Combine and whisk the batter ingredients in a mixing bowl. Strain the batter through a sieve to remove any lumps. Set the batter aside for 30 minutes.
- Combine all the dipping sauce ingredients in a small bowl. Mix well until the sugar is dissolved and set aside.
- Heat a skillet over medium high heat. A skillet that is 8-10 inches is fine.
- Add 1 tbsp. of olive oil.
- When the oil is heated, add about 2 oz. of shaved pork and 3-4 shrimp. Stir fry for about one minute.
- Add some onion and scallion slices. Continue to cook until the pork and shrimp are half-done.
- To make the folding easier later, separate the pork and shrimp on one half of the skillet, and the onions and scallions on the other half.
- Grab the bowl of batter and give it a good stir.
- Ladle about 2 ladle-spoonfuls of the batter (no more than 1/2 cup) into the skillet, so that it coats the pan evenly, but isn’t too thick.
- Add bean sprouts to the half that has the pork and shrimp.
- Cover the skillet, and cook for another 1-2 minutes. Remove the cover and allow it to keep cooking until the edges are browned.
- Once of the bottom is lightly browned and crispy, you can fold the onion & scallion half on top of the other half to encase the bean sprouts.
- Serve the bánh xèo on top of a lettuce leaf, with your choice of herbs on the side, and some of the dipping sauce.
- Repeat steps 4-13 for each bánh xèo.
Tags
