Directions:
- Note: Rice flour is available at some supermarkets, but can also be found in natural food stores; you cannot substitute regular flour or cornstarch for the rice flour. Make sure to stir the coconut milk thoroughly to combine before measuring out the desired amount. Although we prefer the richer, more complex flavor of regular coconut milk, light coconut milk can be substituted. Adjust the spiciness of this dish by including the minced ribs and seeds from the chiles. If you can't find Thai basil leaves, substitute regular basil.
- 1. For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
- 2. For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
- 3. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
- 4. Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Following the illustrations below, scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
- 5. Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.)
- Note: Preparing Sizzling Saigon Crepes
- 1. After quickly reheating the meat mixture, push it evenly over half of the skillet. Pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
- 2. Once the crêpe is cooked, sprinkle 1/2 cup of the bean sprouts over the pork-shrimp side of the crêpe. Run a heatproof rubber spatula around the outer edge of the crêpe to loosen it from the pan, then gently fold the empty half of the crêpe over the bean sprouts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 774.52 Kcal (3243 kJ) | ||
| Calories from fat | 446.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.57g | 76% | |
|---|---|---|---|
| Cholesterol | 92.11mg | 31% | |
| Sodium | 1923.43mg | 80% | |
| Potassium | 779.67mg | 17% | |
| Total Carbs | 63.54g | 21% | |
| Sugars | 8.76g | 35% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 20.1g | 40% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 2.8mg | 16% | |
| Calcium | 94.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 158.66 Kcal (664 kJ) | ||
| Calories from fat | 91.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.16g | 76% | |
|---|---|---|---|
| Cholesterol | 18.87mg | 31% | |
| Sodium | 394.01mg | 80% | |
| Potassium | 159.71mg | 17% | |
| Total Carbs | 13.02g | 21% | |
| Sugars | 1.79g | 35% | |
| Dietary Fiber | 1g | 19% | |
| Protein | 4.12g | 40% | |
| Vitamin C | 3.6mg | 29% | |
| Iron | 0.6mg | 16% | |
| Calcium | 19.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Sizzling Saigon Crepes—banh Xeo
Fish sauce, Warm water, Limes , juice of, Sugar and 16 more.. -
Yellow Lentil Dal
Split yellow lentils (toor dal), Chicken stock and 13 more.. -
Thai Oven-Baked Rice With Shiitake Mushrooms
Vegetable oil, Ground pork, Onion, finely chopped and 13 more.. -
Malaysian Lime-Coconut Swordfish
Light coconut milk, Fresh cilantro, chopped and 11 more.. -
Red Lentil Soup
Water, divided, Dried small red lentils, Sugar and 10 more.. -
Red-Lentil Soup
Water, divided, Dried small red lentils, Sugar and 10 more.. -
Malaysian Lime-Coconut Swordfish
Light coconut milk, Chopped fresh cilantro and 11 more.. -
Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot)
Onion, Garlic cloves, Lemon grass root and 21 more.. -
Gujarati Kadhi
Water, Plain yogurt, Chickpea flour (besan) and 13 more.. -
Easy Spicy Curried Peas
Coconut milk, Red chili powder, Coriander powder and 8 more.. -
Skinny Chicken Enchilada
Garlic minced, Chipotle chilis in adobo sauce and 20 more.. -
Egg Foo Yung I
Vegetable oil, Green bell pepper, chopped, Onion, chopped and 10 more.. -
Caramel Chicken
Sugar, Water, Canned reduced-sodium chicken broth and 14 more..
Also Try
-
-
Sizzling Saigon Crêpes (Banh Xèo)
Asian rice flour, Unsweetened coconut milk, Turmeric and 10 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
