Lunch · Vietnamese
Shrimp Bánh Xèo
Two crispy Vietnamese rice, coconut and turmeric crepes filled with shrimp and bean sprouts, served with lettuce, herbs and a fish sauce dip.
- per serving
- 588 kcal
- Protein
- 25 g
- Total time
- 55 min
- Makes
- 1 serving
Instructions
Whisk the 60 g of rice flour with the 50 g of coconut milk, the turmeric and 100 ml of water. Slice the 10 g of scallion and stir it in. Let the batter rest for 20 minutes, then stir.
Peel and devein the raw shrimp, then weigh 100 g. Chop the 30 g of shallot. Rinse the bean sprouts, lettuce, cilantro and mint; dry the leaves thoroughly.
Mix the 12 g of fish sauce, 15 g of lime juice, 5 g of sugar and 25 ml of water for the sauce. Stir until the sugar dissolves.
In a 22 to 24 cm nonstick skillet, heat 4 g of oil over medium-high heat. Cook the shallot for 2 minutes, add the shrimp and cook for 3 minutes, turning them, until opaque. Add the bean sprouts and cook for 2 more minutes. Set all the filling aside in two portions.
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