These Vietnamese coconut crepes, known as 'Banh Xeo,' are crispy, savory, and filled with a delightful combination of mushrooms, bean sprouts, shrimp, and pork belly. They are a popular street food in Vietnam and make for a perfect appetizer or main course.
Ingredients: 1 cup rice flour. 1/4 cup tapioca starch. 1 cup coconut milk. 1/2 cup water. 1/4 tsp turmeric powder. 1/2 tsp salt. 1/2 cup thinly sliced mushrooms. 1/2 cup bean sprouts. 1/4 cup sliced green onions. 1/4 cup cooked shrimp, chopped. 1/4 cup cooked pork belly, sliced. Vegetable oil for frying.
Instructions: Tapioca starch, coconut milk, water, turmeric powder, and salt should all be mixed together in a bowl. Mix the batter until it's smooth. Take some time to rest. Set a crepe pan or nonstick skillet over medium-high heat. Add a little vegetable oil and swirl the pan to cover it all. Pour some of the batter into the hot pan and swirl it around to make it spread out thinly and evenly. Let it cook for two to three minutes, or until the edges begin to turn golden. Put a handful of chopped shrimp, sliced pork belly, bean sprouts, mushrooms, and green onions on one half of the crepe. Place a lid on top and cook for another two to three minutes, or until the crepe is golden and the fillings are fully cooked. To make a half-moon shape, fold the other half of the crepe over the fillings. Be careful when you use a spatula to seal the crepe. Put the crepe on a plate, cut it into wedges, and serve with sauce for dipping. Do it again with the rest of the batter and fillings. Enjoy your tasty coconut crepes made in the Vietnamese style!
Prep Time: 40 minutes
Cook Time: 20 minutes
Snimanje Dronom
