Ingredients:
- Prepared flour package (Bot Banh Xeo)
- 3/4 lbs. medium peeled and deveined shrimp
- 1/2 lb. ground pork or thinly sliced pork
- 1 onion thinly sliced in half moons
- Finely chopped green onions, about 1/4 cup
- Thinly sliced mushrooms
- Fresh herbs: cilantro, mint, perilla
- Green lettuce leaves
- 1 Cup coconut milk
- 3 and 1/2 Cups of water
- Canola oil
- Prepare the batter by mixing the prepared rice flour mix with the provided turmeric.
- Add 3 and 1/2 cups of cold water, 1 cup of coconut milk, and the green onions.
- Mix well and let the mix meld together about 15 minutes.
- Heat a large pan over high heat. Add a thin layer of canola oil, about 1 teaspoon. Swirl to spread it around the bottom.
- When hot, after about 5 minutes, add some white onion, shrimp, and pork. After a couple of minutes, when the pork is almost done, ladle a thin layer of the batter into the pan. Use your wrist skills here to swirl the batter evenly because you don't want it to set too quickly.
- Cover the pan with a lid for 2 minutes. Check the middle of the crepe to see if it's almost cooked.
- Fold the crepe over, flip if needed, then slide out onto a plate.
This looks SO yummy. I may have to get some of the rice flour mix when I make my next trip to the Asian food market (which is going to have to be soon - I'm out of rice wine!)
ReplyDeleteOh, and the pics look amazing! I want to scarf some of that beef tataki right now!
~ Marla
Hey Marla,
ReplyDeleteI have rice vinegar, but not rice wine! I will have to research the difference! You can make this recipe without the shrimp - then it would be filled with sliced mushrooms and pork. Still very good! Glad you like the pics - now you know my secret! :)