Tuesday, June 24, 2014

Vietnamese Sizzling Crepes (Banh Xeo)

I've never travel to Vietnam so I don't have to chance to compare my homemade version Banh Xeo to the one selling in Vietnam. But I think I've pass the look of this dish and it does taste real good! Crisp and thin crepe (the yellow hue crepe is actually by adding turmeric powder to the rice batter) with lots of greens at the sides and not forgetting the dipping sauce Nuoc Mam Cham which brings out the refreshing taste of the crepes :)

Some of the ingredients required : Rice flour, coconut millk, prawns, chicken fillet, bean sprouts

The batter recipe just nice for making exactly 4 crepes using Happy Call Pan. Huge serving per crepe? Not really as the crepe is real thin with lots of greens added so it is rather light and refreshing crepe to enjoy :)

Ingredient (4-6 servings)

Crepe Batter:
  • 150gm rice flour
  • 1 tsp turmeric powder
  • 3 stalks spring onion, chopped
  • 2 tbsp olive oil
  • 1 cup water
  • 1/2 cup coconut milk
Crepe Filling :
  • 200gm chicken fillet, thinly sliced
  • 200gm peeled prawns, sliced into 2-3 sections
  • 1 medium onion, peeled and thinly sliced
  • 300gm beansprouts, trimmed
  • salt & pepper to taste

Vietnamese Dipping Sauce (Nuoc Mam Cham):
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 1/4 cup fish sauce
  • 2/3 cup water
  • 2 tbsp fresh lime juice
  • 1/4 cup sugar
Side Salads :
  • lettuce
  • mint leaves
  • sweet basil leaves
  • cilantro

  1. Marinate chicken fillet with a pinch of salt, pepper and cornflour. Set aside.
  2. Combine all ingredients for the crepe batter and whisk until smooth. Rest for 15-30mins.
  3. Make the dipping sauce by mixing all the ingredients in a bowl. Whisk till sugar is well dissolved. Adjust taste if desired.
  4. Heat 1 tbsp oil in Happy Call Pan (HCP). Add onion and sauté till fragrant and slightly softened. Remove from pan.
  5. Add in chicken slices and pan fried for 2 mins. Remove from pan.
  6. Finally add in prawns and sauté till prawns turn pink. Remove from pan.
  7. Clean the pan with a paper towel. Heat 1 tbsp olive oil over medium high heat. Stir the batter well. Scoop a portion of the batter (slightly less than a cup) into the pan and swirl the pan to distribute the batter evenly over the pan to create a thin layer. As the sides of the pancakes start sizzling, top with onions, chicken, prawn and bean sprouts (be generous with the sprouts!) on the left half sides of the crepes. Sprinkle some pepper over. Lock the pan and cook for 1-2 mins. Uncover the lid and continue to cook over medium high heat until the crepe is crispy and golden. Shift the pan occasionally. Fold the crepe in half and gently slide the crepes onto a serving plate. It is rather tricky to remove the crepes if using a deep HCP. So I use 2 spatulas, each supporting one side of the crepes and swiftly lift the crepes out and place onto a serving plate.
  8. Continue with rest of the crepes, stirring well the batter before scooping. Adding more oil to the pan for each crepe.
  9. Serve crepes hot (cooling down will lose its crispiness) with the dipping sauce along with more salads!

I am submitting this post to Asian Food Fest – IndoChina hosted by Kelly Siew Cooks

1 comment:

Kelly Siew said...

I made another portion tonight. So good! Thank you for your submission!

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