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Sizzling Saigon Crepes

Batter, for Banh Xeo:

2

cups

rice flour

1/2

cup

unsweetened coconut milk

2 1/3

cups

water

1 1/2

teaspoons

ground turmeric

1

teaspoon

sugar

1/2

teaspoon

salt

1/2

teaspoon

curry powder, (Recommended: Vietnamese Golden Bells)

3

scallions, cut into thin rings

Filling:

4

tablespoons

vegetable oil

1/4

yellow onion, thinly sliced (1/2 cup)

4

ounces pork shoulder or chicken breast, thinly sliced

12

medium

raw shrimp, peeled and deveined

4

cups

bean sprouts

2

cups

sliced white mushrooms, lightly sauteed, drained

1

Make the batter: Place the rice flour, coconut milk, water,

2

turmeric, sugar, salt, curry powder and scallions in a bowl and stir

3

well to blend. Set aside.

4

Make the filling: Heat 1 tablespoon of the oil in a large nonstick

5

skillet over high heat. Add 1/4 each of the onion, pork, and shrimp,

6

and stir until fragrant, about 15 seconds. Whisk the batter well,

7

and ladle about 2/3 cup into the pan. Swirl so the batter completely

8

covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup

9

mushrooms on 1 side of the crepe, closer to the center than to the

10

edge. Reduce the heat slightly, cover the pan and cook until the

11

edges pull away from the sides of the pan, about 5 minutes. Reduce

12

the heat to low. Uncover and cook until the crepe is crisp and the

13

chicken and shrimp are done, another 2 to 3 minutes. Slip a spatula

14

under the crepe to check on the bottom of the crepe. If it?s not

15

brown, cook for another 1 to 2 minutes.

16

Lift the side of the crepe without bean sprouts and mushrooms and

17

fold it over the covered side of the crepe. Using a spatula, gently

18

slide the crepe onto a large plate. Wipe the pan clean and make the

19

remaining crepes in the same way. Be sure to oil the pan before

20

beginning the next crepe.

21

To serve, place the crepes, Vietnamese Dipping Sauce and Table Salad

22

on the table. To eat, tear a piece of the banh xeo and wrap the

23

lettuce or mustard leaves and herbs. Roll into a packet, then dip

24

into the sauce and eat.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (55.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1870.96

Calories From Fat (30%)

565.82

% Daily Value

Total Fat 64.25g

99%

Saturated Fat 6.08g

30%

Cholesterol 90.72mg

30%

Sodium 2818.38mg

117%

Potassium 1080.24mg

31%

Total Carbohydrates 284.09g

95%

Fiber 14.16g

57%

Sugar 19.89g

 

Protein 40.17g

80%

Tips

Accompaniments: 1 cup Vietnamese Dipping Sauce, recipe follows Table Salad, recipe follows