Sizzling Saigon Crepes

Recipe Ingredients

		Batter For Banh Xeo
2 cups	320g / 11oz	Rice flour
1/2 cup	118ml	Unsweetened coconut milk
2 1/3 cups	552ml	Water
1 1/2 teaspoons	7.5ml	Ground turmeric
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Curry powder
		= (Vietnamese Golden Bells recommended)
3		Scallions - cut thin rings
		Filling
4 tablespoons	60ml	Vegetable oil
1/2 cup	31g / 1.1oz	Thinly sliced yellow onion
4 oz	113g	Pork shoulder or chicken breast - thinly sliced
12 oz	340g	Raw shrimp - peeled, deveined (medium)
4 cups	640g / 22oz	Bean sprouts
2 cups	474ml	Sliced white mushrooms - lightly sauteed,
		And drained
		Vietnamese Dipping Sauce
3		Thai bird chiles
		= (or serrano chile)
1		Garlic clove - sliced
3 tablespoons	45ml	Sugar
2/3 cup	157ml	Warm water
1 1/2 tablespoons	22ml	Fresh lime juice
5 tablespoons	75ml	Fish sauce
2 tablespoons	30ml	Finely-shredded carrots - for garnish
		Table Salad
1		Red or green leaf lettuce head, leaves sep
		Washed and drained
1/2		Cucumber - thinly sliced
2 cups	320g / 11oz	Bean sprouts
5 sections		Mint - (to 6)
5 sections		Asian basil - (to 6)
5 sections		Rau ram - (to 6)
5 sections		Red and green perilla - (to 6)
		= (or any herb combination)

Recipe Instructions

Make the batter: Place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside.

Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add 1/4 each of the onion, pork, and shrimp, and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on 1 side of the crepe, closer to the center than to the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the chicken and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it's not brown, cook for another 1 to 2 minutes.

Lift the side of the crepe without bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe.

To serve, place the crepes, Vietnamese Dipping Sauce and Table Salad on the table. To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat.

Vietnamese Dipping Sauce: Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. (If you don?t have a mortar, just chop with a knife.) Transfer to small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.

Table Salad: Arrange the greens in an attractive manner on one side of a large platter. Place the cucumber, bean sprouts and herbs on the other side. Place the platter in the center of the table and serve.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9723) - from the TV FOOD - NETWORK

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