Banh Xeo - Vietnamese Crepes

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• Servings: 5
• 1/2 lb boneless lamb loin
• 20 medium shrimp
• 10 fresh cilantro stems
• 10 fresh basil sprigs
• 10 fresh mint sprigs
• 2 cups rice flour
• 1/2 cup self-rising flour
• 2 1/2 cups water
• 1 cup coconut milk
• 1/2 teaspoon curry powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 green onion, chopped
• 1 medium onion, coarsely chopped
• 3 cups bean sprouts
• 5 tablespoons oil
• nuoc cham sauce (1 batch; recipe id #25375)
• red leaf lettuce

Recipe

• 1 place lamb loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes.
• 2 allow lamb to cool, then julienne into strips.
• 3 shell and devein shrimp; slice each one in half lengthwise.
• 4 rinse herbs and drain; set aside.
• 5 in a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.
• 6 divide lamb, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking.
• 7 heat 1 tbsp oil in non-stick frying pan until hot; cook lamb shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.
• 8 place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly.
• 9 turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.
• 10 transfer the crepe to a serving platter.
• 11 repeat process with rest of batter.
• 12 do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy).
• 13 to serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham.
• 14 the person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.