Banh Xeo

A dish borne out of a short affair between Vietnam and France, the Banh Xeo is the perfect mix of the two countries. Picture this –A bright savory crepe stuffed full of sweet juicy prawns, crunchy beansprouts and lettuce, topped with mint and coriander for that refreshing touch. Be prepared for a bit of mess because those fillings might fall out on your table!

Halal

No Alcohol

No Milk

No Nuts

Healthy

Difficulty: Medium

Preparation: 40 min
Cook: 20 min
Clean up: min

Steps: 4 steps
13 Ingredients

Difficulty: Medium
Steps: 4 steps
13 Ingredients

Preparation: 40 min
Cook: 20 min
Clean up: min

Instructions

1. Make crepe batter

In a mixing bowl, add rice flour, eggs, 1 tsp turmeric powder, 250ml water, ½ tsp salt and chopped spring onion. Stir well and let batter rest for 30min.

2. Stir fry prawns

In a pan on medium-high heat, stir-fry prawns with 1 tsp salt, 1 tsp white pepper and minced garlic for 3-4min, until prawns are fully cooked. Remove from pan and set aside.

3. Make crepe and add filling

In a separate pan on medium-high heat, heat 1 tbsp oil evenly around the pan. Ladle a small amount batter and tilt the panin a circular motion to spread the batter evenly. It should be a thin layer.
Add 3 tbsp prawns and a handful of beansprouts. Cover pan and let it cook for 1min.
Fold the crepe in half and fryfor 1 more minute and transfer to a plate. Repeat until you finish the batter and filling.

4. Make dipping sauce

In a bowl, combine 2 tbsp sugar, 2 tbsp fish sauce, lime juice and 10 tbsp water together and stir well to dissolve sugar.

Plate and Serve!

Transfer the filled crepe into serving plate and serve with fresh greens and dipping sauce on the side.