Sizzling crêpes with prawns

BÁNH XÈO TÔM

Sizzling crêpes with prawns

Sizzling crêpes with prawns

Makes 6
DifficultyNot too tricky
Vietnamese: Simple Vietnamese Food to Cook at Home
recipe adapted from

Vietnamese: Simple Vietnamese Food to Cook at Home

By Uyen Luu
Tap For Method

Ingredients

  • FISH SAUCE (NƯỚC MẮM)
  • 2 bird’s eye chillies , finely chopped
  • 2 garlic cloves , crushed
  • 3 tablespoons caster (superfine) sugar
  • 3 tablespoons white wine vinegar
  • 4 tablespoons fish sauce
  • 80 ml (2½fl oz/5 tablespoons) hot water
  • CRÊPE BATTER
  • 100 g (3½oz/1 cup) rice flour , (Asian Rose Brand, or any non-glutinous)
  • 1 heaped teaspoon ground turmeric
  • 200 ml (7fl oz) coconut milk
  • 200 ml (7fl oz) water
  • 1 spring onion , (scallion), thinly sliced
  • ½ teaspoon sea salt
  • 1 pinch of caster (superfine) sugar
  • vegetable oil , or coconut oil, for frying
  • FILLING
  • 2 round shallots , thinly sliced
  • 200 g (7oz) king prawns , shelled, de-veined and halved
  • 100 g (3½oz) beansprouts
  • 50 g (2oz) garlic chives , or coriander (cilantro) (optional)
  • sea salt
  • freshly ground black pepper
  • TO GARNISH
  • lettuce leaves
  • spring onions , (scallions), cut into short lengths
  • a variety of Asian herbs , such as coriander (cilantro), Thai sweet basil, garden mint, perilla (shiso), cockscomb
Tap For Method
Vietnamese: Simple Vietnamese Food to Cook at Home
recipe adapted from

Vietnamese: Simple Vietnamese Food to Cook at Home

By Uyen Luu
Tap For Ingredients

Method

  1. Wash and dry the salad leaves and set them aside.
  2. To make the fish sauce, mix all the ingredients together well and set aside.
  3. Next, make the crêpe batter. Mix together the flour, turmeric, coconut milk, water, spring onion, salt and sugar in a bowl, making sure it is smooth and free of lumps. It should resemble the consistency of single cream.
  4. To make the filling, heat 1 teaspoon of oil in a frying pan (skillet) over a medium–high heat and fry a few slices of shallot until golden. Season the prawns with salt and pepper and add a couple of pieces to the pan for a minute.
  5. Using a shallow ladle, pour in a thin layer of the crêpe batter, swivelling the pan to get it covered all around the edges. Add a handful of beansprouts and chives and cover the pan with the lid. Keep the steam in and allow to cook for 2 minutes with the lid on.
  6. Remove the lid and cook for a further minute, making sure the crêpe is crisp and golden. Fold the crêpe in half, serve or set aside. Repeat this process with the remaining shallots, batter and other ingredients to make the rest of the crêpes.
Vietnamese: Simple Vietnamese Food to Cook at Home
recipe adapted from

Vietnamese: Simple Vietnamese Food to Cook at Home

By Uyen Luu