Pork and Shrimp Crepes (Bahn Xeo) Recipe

Pork and Shrimp Crepes (Bahn Xeo) Recipe

125 g rice flour

250 ml water

250 ml thick coconut milk

½ teaspoon salt

¼ teaspoon ground turmeric

1 to 2 tablespoons oil

150 g bean sprouts, seed coats and tails removed, washed and drained well

2 scallions, minced

6 fresh shiitake mushrooms, stems discarded, caps thinly sliced to yield about 1 cup

1 portion Vietnamese Dressing (Nuoc Cham - refer Vietnamese recipes)

Filling:

200 g pork, very thinly sliced

250 g fresh medium shrimps, peeled and de-veined

4 cloves garlic, minced

1 tablespoon fish sauce

½ teaspoon sugar

2 tablespoons oil

1 onion, halved and sliced

Lettuce Wraps:

20 butter lettuce leaves, rinsed and trimmed

Sprigs of mint leaves

Sprigs of coriander (cilantro) leaves

1 cucumber, peeled and thinly sliced

Method:

Make the filling by combining the pork, shrimps, garlic, fish sauce and sugar in a large bowl and mixing well.  Heat the oil in a wok or skillet over medium heat and stir-fry the onion slices for 1 to 2 minutes until fragrant and translucent.  Add the pork and shrimps mixture, and stir-fry until the shrimps turn pink, 2 to 3 minutes.  Remove and set aside.  To make the pancakes, mix the rice flour, water, coconut milk, salt and turmeric in a mixing bowl until a smooth batter is obtained.  Set aside for 10 minutes, then strain to remove any lumps.  Heat a little oil in a non-stick skillet over medium heat, turning to grease the sides.  When the pan is hot, pour in 85 ml of the batter and turn the pan to obtain a thin round layer of batter, about 20 cm in diameter.  Scatter a handful of the bean sprouts, scallions and mushrooms onto the crepe, followed by 2 heaping tablespoons of the filling on one half of the crepe.  Reduce the heat to low, cover the pan and continue to fry for 3 to 4 minutes, until the crepe turns golden brown and crispy.  Fold the crepe in half and slide it onto a plate.  Repeat until all the batter and filling are used up.  Slice the crepe into sections and arrange with the lettuce wraps on a large serving platter.  Serve immediately with a bowl of fish sauce dip on the side.