Banh Xeo: “Sizzling Cake” Vietnamese Crepe with Shrimp

  • 1 cup rice flour
  • ¼ cup cornstarch
  • ¼ cup coconut milk
  • 1 3/4 cup water
  • ¼ tsp salt
  • ½ tsp ground turmeric

Ingredients for Filling:

  • 3/4 lb raw medium shrimp
  • 2 cups bean sprouts
  • 1 bunch of scallions (diced)
  • 1 cup enoki mushrooms
  • 2 Tbsp fish sauce
  • Pinch of ground black pepper

Dipping Sauce:

  • ¼ cup fish sauce
  • ¼ cup sugar
  • juice of 1 lime
  • 1 red pepper minced

Garnish Suggestion:

  • Lettuce leaves
  • Thai basil
  • Mint leaves
  • Cilantro
  • Pea shoots

Mix the ingredients for the batter in a large bowl and let it sit for about 10 minutes.

Clean the shrimp (peeling and deveining), cut in half and set aside in a bowl. Clean and dice the scallions. Mix the shrimp, and scallions in a bowl with the fish sauce and ground black pepper to marinate for a few minutes.

In a skillet, heat about a tablespoon of oil over medium-high heat. Swirl the oil around so that the pan is completely covered. Saute onion, mushroom and bean sprouts about 2 minutes. Add shrimp and sauté 30 seconds.

Now the goal is to get the crepe as thin and crispy as possible. Put about a half a cup of the batter into the pan. Immediately swirl the batter around so that it is evenly spread over the skillet and the layer is very thin. As the batter cooks it will making a sizzling sound and bubble slightly.

Allow to cook for a few minutes until the edge of the crepe has pulled away from the pan. Now use your spatula to lift the crepe and check for a nice golden brown color. If you are happy with the color and crispiness of the crepe, fold over. Cook for a few more minutes to insure crispiness and place on a plate for serving.

Serve with your greens, herbs & dipping sauce. Buon Appetite!