Breakfast & Brunchclosetcooking
Bánh Xèo (Savoury Vietnamese Crepes Stuffed with Shrimp and Mushrooms)
A Vietnamese savoury fried crepe filled with shrimp, mushrooms and bean sprouts that is wrapped in lettuce along with fresh herbs and dipped into nuoc cham, a tasty Vietnamese dipping sauce.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Mix the flour, turmeric, salt, sugar, coconut milk and water until smooth and let rest for ⏱️ 30 minutes.
coconut milk1 cup
2
Heat 1 tablespoon oil over medium heat.
oil
3
Add the shrimp, mushrooms, garlic and the whites of the green onions and saute until the shrimp is almost cooked, about ⏱️ 2-3 minutes and set aside.
4
Heat 2 teaspoons oil in the pan over medium-high heat.
oil
5
Pour 1/2 cup of the batter in, swirl it around and sprinkle on 1/2 cup of the bean sprouts over half of the crepe followed by 1/4 of the shrimp and mushrooms and 1/4 of the greens of the green onions.
bean sprouts2 cups
6
Drizzle 2 teaspoons of oil around the edges of the crepe.
oil
7
Reduce the heat to medium, cover and cook until the edges begin to brown, about ⏱️ 3-5 minutes.
8
Uncover and cook until the bottom is golden brown, about ⏱️ 3-5 minutes.
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