- 1 packet Banh Xeo flour (12 oz)
- 1/2 teaspoon turmeric powder
- 80 grams rice flour
- 1 teaspoon refined sea salt
- 1/2 teaspoon MSG
- 1 can coconut milk (13.5 fl oz)
- 3 cups water
- 1 egg (beaten)
- 3-5 green onions (sliced thinly)
- 15-20 whole shrimp (size 21-25; peel and devein)
- 2 teaspoons salt
- 1 teaspoon pork/chicken/mushroom stock powder(divided)
- 1 tablespoon vegetable oil
- 3 garlic (minced)
- 1 small shallot (minced)
- 1 cup bean sprouts
- In a large mixing bowl and using a large whisk, mix together flour, turmeric powder that came with the flour, additional turmeric powder, rice flour, sea salt, MSG, coconut milk, water and egg until completely dissolved. Add green onions and set aside to rest for at least one hour. The longer the batter rests, the crispier it will be when fried as flour expands.
- Clean the pork and shrimp by vigorously rubbing them with salt. Rinse under cold running water and drain dry. Slice pork belly into thin pieces. Marinate shrimp and pork belly with stock powder (1/2 teaspoon each).
- In a large skillet, heat vegetable oil on medium-high. Add minced garlic and shallot and sauté until fragrant. Add shrimp into the same pan and lightly pan fry until no longer translucent (1-2 minutes). Remove shrimp from skillet and set aside.
- Put the presoaked mung bean in a microwave-safe bowl and fill it with water to cover it by 1 inch. Place in microwave uncovered and cook for 5 minutes until soft. Drain and set aside.
- To make the pancake/crepes, coat a large non-stick skillet with a thin layer of vegetable oil. Ladle in about 1 cup of batter and immediately pick up pan and swirl batter around to cover the bottom and sides of skillet. Add bean sprouts and two shrimp to one side of the pancakes. Cover skillet with a lid and cook for 5 minutes on medium-high. After 5 minutes, remove the lid and allow the pancake to dry out and become crispy. Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with remaining batter and ingredients.
Makes 8-10 crepes
Original recipe from HERE