Wednesday, April 17, 2013

Banh Xeo

1 bag  Rice Flour

1 bag of Banh Xeo mix (crepe mix..sold @ Asian market..some comes with the tumeric package but I like to add more to give the batter more color)
1 can Coconut Milk
5 Cups Water

1 bottle of beer 
2 T turmeric powder 
6 Scallions cut into thin rings

36 Medium prawns/shrimps, peeled and deveined ...cut into pieces 

2 lbs of pork shoulder thinly sliced 

1 Large Yellow Onion, thinly sliced
1 package of marinate (char sui package--this makes the meat/shrimp mixture red and has a yummy taste) 

For the crepe:
8 Cups Bean Sprouts
vegetable Oil ---for the crepe

Vietnamese Dipping Sauce (Nuoc Man)
Green Leaf Lettuce

thinly sliced cucumber

Combine the batter ingredients in a bowl and stir until well blended. Set aside.

Heat 2 Tbsp of the oil in a large skillet over high heat. Toss in the prawns, pork meat and onions. Give it a quick stir and add in a pinch of  salt and pepper and add the package of char sui....Sauté until the prawns turn pink and meat is cooked. Set aside.

Whisk the batter well and heat a non-stick or crepe pan (10 inches in diameter) over medium to low heat. Add 1 Tbsp of the oil and ladle about 1 cup of the batter and tilt to evenly coat the surface. The key to getting it crispy is the low and slow cook. Cover with a lid...cook for about 2 minutes..then uncover and check crepe..

When the crepe begins to feel firm... top one side of the crepe with some prawn/meat mixture and bean sprouts. Fold the crepe in half and reduce the heat to low. Cover with lid...make sure to wipe the lid occasionally because it will hold water and can cause the crepe to be soggy... Continue to cook the crepe for another 2 minutes.

Gently remove the crepe to a serving plate. Repeat with remaining batter and ingredients to make crepes.

Serve the crepes with lettuce/herbs/cucumber  and dipping sauce.


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