Saucepan@saucepan · Shared this recipeFollowVietnamese · dinnerVietnamese Crepes With Prawns And Pork Bánh XèoCrispy Vietnamese crepes filled with prawns, pork, mung bean, and bean sprouts, served with fresh herbs and a tangy dipping sauce.total50 minprep20 mincook30 minservings6Original recipe on beyondsweetandsavory.comKeep this recipeAdd a copy of Vietnamese Crepes With Prawns And Pork Bánh Xèo to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 cup rice flour0.25 cup corn starch0.5 tsp salt0.25 tsp ground turmeric1 cup water0.5 cup coconut cream1 cup sliced scallion, green parts only1 lb prawns, peeled and deveined8 oz pork butt/shoulder/belly, thinly sliced3 cup bean sprouts0.333 cup yellow split mung bean, soaked for 6 hours or overnight0.75 cup vegetable oil for frying2 tbsp fish sauce0.25 cup water3 tbsp granulated sugar2 garlic cloves, finely chopped1 tbsp lime juice1 red bird's eye chili, thinly sliced1 handful of Thai basil1 handful of Vietnamese mint1 handful of peppermint1 handful of of perilla leavesa few baby leaves of mustard greena few pieces of lettuceStepsClear checksTap an ingredient or step to check it off.1Step 1: To make the batter, combine rice flour, cornstarch, turmeric, and salt in a bowl. Whisk in coconut cream and water. Stir in the green scallion. Set aside to rest for 1 hour.2Step 2: To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.3Step 3: Wash and drain the pre-soaked mung bean. Put the mung bean in a steamer and steam for 15 minutes or until mung bean is soft. Set aside.4Step 4: Add a tablespoon of oil to the pan over med-high heat. Add the portioned prawns and pork and cook until pork browned and prawns opaque, about 1 minute. Separate the mixture on two opposite sides of the pan leaving a border in the middle.5Step 5: Ladle 1/3 cup of batter into the pan, swirl to cover the pan and fillings. Add a little bit of batter to fill the empty spots.6Step 6: Sprinkle 2 tablespoons of cooked mung bean all over the pan. Add 1/2 cup of bean sprouts to one side of the pan.7Step 7: Cover the pan with a lid and cook for 3 minutes until everything is cooked through.8Step 8: Uncover the lid, drizzle 1 tablespoon of oil around the edges and cook for another minute until the bottom and edges are crispy.9Step 9: Slide a spatula under one side and fold crepe over to cover the fillings. Transfer the folded crepe to a plate.10Step 10: Slide finished crepe onto prepared rack and place in oven to keep warm at 225 degrees F while you make the remaining crepes.11Step 11: Repeat with remaining oil, batter and fillings for 5 more crepes, wiping the pan with absorbent paper between batches.12Step 12: Serve the crepes immediately with mustard green, lettuce, herbs and nuoc cham.getsaucepan.com/r/f081bfbb-7806-43bc-9abd-88b0d6c97759 · Original: https://beyondsweetandsavory.com/vietnamese-crepes-with-prawns-and-pork-banh-xeo/
