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Sizzling "Sound" Crepes (Banh Xeo)
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| Servings |
Preparation Time |
Cooking Time |
Calories |
Saturated Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 20 each |
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| INGREDIENTS: |
| 1-1/2 cups rice flour |
pinch turmeric |
1/2 cup coconut milk |
| vegetable oil |
1/3 cup thinly sliced scallions |
1/2 pound pork tenderloin, thinly sliced |
| 1/2 pound small shrimp, shelled, deveined,
and halved lengthwise |
1-1/2 pounds mung bean sprouts, root ends
trimmed |
table salad |
| traditional herbs |
Nuoc cham |
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| 1 |
Whisk together the flour, turmeric, coconut milk, 2
cups water, 2 tablespoons oil, and scallions until well combined.
Allow the batter to rest for 30 minutes. |
| 2 |
Heat 2 teaspoons oil in a wok or skillet over high
heat and stir-fry the pork for 3 minutes. Add the shrimp and cook
until opaque, 1 to 2 minutes. Add the bean sprouts and cook until
just translucent but still firm, about 1 minute. Transfer to a
platter and set aside. |
| 3 |
Heat 1 teaspoon oil in an 8-inch nonstick skillet
over medium-high heat. While tilting the pan add 1/4 cup of the
batter, swirling the pan at the same time to evenly distribute the
batter. (Starting from the center of the pan and swirling so the
batter moves outward is a good technigue, but if you are used to
another method, please apply it here.) Once the crepe starts to
bubble gently in the center and loosen itself at the edges, 3 to 5
minutes, add 1/3 cup of the stir-fried pork, shrimp, and bean
sprouts, fold over one half of the lacy crepe, and slide onto a
serving dish. Continue making banh xeo as you serve them. Serve with
table salad and herbs, and nuoc cham on the sides. |
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