vietnamese crepes

Categories
Vietnam
Update
Yield
4 Servings
MeasureIngredient
1 each (12 oz) package Bot Banh Xeo mix (rice flour with tumeric)
3 cups Water (divided use)
1 teaspoon Sugar
1 each (116 oz) package Orients Delight coconut milk (heavy cream can be
  Substituted) frozen, not canned coconut milk
4 eaches Green onions
1 pounds Lage shrimp (36 - 48 size)
½ pounds Lean pork, thinly sliced
2 eaches Yellow onions
  Oil
16 eaches Handfuls fresh bean sprouts (put in microwave for a little while to
  Soften)
1 each Head red leaf lettuce
1 bunch Cilantro, basil or mint
  Fish Garlic Sauce

Prepare crepe batter the night before serving. Thinly slice green onions. Place one cup water in small pan on high heat. Thoroughly blend the 12 ounce package of bot Banh Xeo mix with the two remaining cups water until completely moistened. Bissolve sugar in boiling cup of water and add to batter. Add coconut milk and green onions and mix thoroughly. Refrigerate overnight. The next day, peel and devein shrimp. Cut in half lenghtwise. Cut pork in 2" slivers. Cut yellow onion into quarters, then in thin slices. Heat a few drops of oil on medium-high heat in a 10" heavy frying pan. Add 3 slices yellow onion and two slices pork. Cook for a few seconds until onion is slightly translucent and pork is white. Add 5 shrimp halves and cook for 10 seconds. Pour in ½ cup batter and quickly tilt pan to form a 10" circle. Cover one half crepe with one cup bean sprouts. Reduce heat to medium. Cook until batter looks solid. Cover partially (if you cover completely, water will condense on crepe) and cook one minute. Uncover and flip crepe using a spatula. Cook until slightly crisp (approximately 1 minute). Serve immediately to keep warm.

Serve with fresh cilantro, mint or basil leaves (optional) and large leaves of red lettuce. To eat, tear off a piece of crepe, fill with cilantro and wrap in lettuce leaf. Dip in sauce and eat. Serves 4.

Nguyan dangSubj: Vietnamese Crepes

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