Banh Xeo with Pork & Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vietnamese Crepe with mung beans added /38348 Ingredients:
1/2 lb boneless pork loin |
20 medium shrimp |
1/8 cup cilantro stems |
1/8 cup basil sprigs |
1 cup (10 leaves) lettuce, red or green leaf |
2 cups rice flour |
1/2 cup self-rising flour |
2 1/2 cups water |
1 cup coconut milk |
1/4 cup mung beans, dried |
1/2 teaspoon curry powder |
1 teaspoon sugar |
1/2 teaspoon salt |
1 green onion, chopped |
1 medium onion, coarsely chopped |
3 cups bean sprouts |
5 tablespoons oil |
Directions:
1. Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes. Allow pork to cool, then julienne into strips.
2. Shell and devein shrimp; slice each one in half lengthwise.
3. Rinse herbs and drain; set aside. (Add 1/8 cup mint sprigs to recipe too).
4. In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.
5. Place the mung beans in a bowl and add enough water to cover by 2 inches. Let soak 2 hours. Drain the beans and place in the steamer basket, spreading them out to an even layer. Fill the steamer bottom halfway with water and bring it to a rolling boil over high heat. Steam the mung beans until tender, about 8 minutes. Remove the basket from the steamer bottom and set aside to cool.
6. Divide pork, shrimp, onion, mung beans, and bean sprouts into 5 separate little piles for easy access during cooking.
7. Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.
8. Place one pile of bean sprouts and mung beans towards the center of the crepe, then cover the pan tightly.
9. Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.
10. Transfer the crepe to a serving platter.
11. Repeat process with rest of batter.
12. Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy).
13. To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of fish sauce (nuoc mam cham).
14. The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.
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