vietnamese banh xeo

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vietnamese banh xeo

Banh xeo

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Ingredients

1. Whisk together rice flour, all-purpose flour, turmeric, water, coconut cream, and salt. Rest the batter 3 hours or overnight. Stir in sliced green onions before cooking.
2. Prep filling: cook and thinly slice pork belly; clean shrimp; slice onion; rinse sprouts.
3. Heat a little oil in a skillet over medium-high. Add a small handful of onion, pork, and shrimp; cook briefly.
4. Pour in a thin layer of batter and swirl to coat the pan.
5. Add a small handful of sprouts and onions onto one side. Cover and cook 2–3 minutes.
6. Uncover and cook until crisp and golden, 5–7 minutes. Add a bit of oil around the edges if needed.
7. Fold the crepe in half and serve immediately.

Crêpes: 1 cup rice flour 1/2 cup cornstarch 1 1/2 tsp turmeric 1 tsp kosher salt 3/4 cup water 3/4 cup light beer or club soda 1/2 cup coconut cream 2 scallions (green parts only), finely chopped (~1/4 cup) Filling: 8 oz pork belly, cut into 1-inch slabs 12 tsp neutral oil, divided 1/2 medium yellow onion, sliced 1/4 inch (divided) 8 oz shrimp, peeled/deveined, cut into 1-inch pieces 6 oz mung bean sprouts (~2 cups, divided)