Banh Xeo (Vietnamese Sizzling Turmeric Rice Crepe with Shrimp)

Name: Banh Xeo (Vietnamese Sizzling Turmeric Rice Crepe with Shrimp)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: rice flour 150 g; coconut milk 180 ml; turmeric powder 1 tsp; shrimp 160 g; bean sprouts 120 g; scallion 1 ea; cooking oil 2 tbsp

Quick answer

Total time: 38 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

The name echoes the loud sizzle the batter makes when it hits a hot, oiled pan.

In southern Vietnam this turmeric-yellow crepe, crisp and lacy at the edges, is torn into pieces, wrapped in lettuce with mint and perilla, and dipped in nuoc cham.

Ingredients

servings

IngredientAmount

scallion1 ea

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Instructions

6 steps

1

Put 150g rice flour, 180ml coconut milk, and 1 tsp turmeric powder in a bowl.

Whisk until the batter is thin, smooth, and yellow, with no dry flour or lumps left on the sides.
2

Pat 160g shrimp dry so they sear instead of steaming.

Slice 1 scallion thinly, then rinse 120g bean sprouts and drain them well so they do not make the crepe soggy.
3

Heat a wide pan over high heat for at least 1 minute, then add 1 tbsp cooking oil.

Add the shrimp and stir-fry only until they turn pink on the outside, so they stay tender later. Remove the shrimp from the pan and set aside.
4

Add the remaining 1 tbsp cooking oil to the pan.

Stir the batter again before pouring, add a thin layer, and tilt the pan quickly so it spreads wide and the edges begin to bubble.
5

Place the shrimp, bean sprouts, and scallion on one half of the crepe.

Cook over medium-high heat for about 2 minutes, until the edges look lacy, dry, and lightly browned, then fold it over.
6

After folding, cook for 30 seconds to 1 minute more to crisp the bottom.

Transfer it to a plate immediately and serve while crisp.