Mekong-style sizzling crepe
40 min · serves 3
The batter needs to rest and the pan needs to be hot, otherwise the edges never crisp. Pour thin.
Ingredients
- 200 g Banh xeo flour mix
- 200 ml Coconut milk
- 300 ml Water
- 1 tsp Turmeric powder
- 200 g Small prawns
- 200 g Pork belly
- 200 g Bean sprouts
- 100 g Steamed split mung beans
- 30 g Spring onion
- 200 g Mixed fresh herbs and lettuce
- 200 ml Sweet and sour fish sauce
Method
- Whisk the flour with the coconut milk, water, turmeric and sliced spring onion. Rest the batter 20 minutes.
- Slice the pork belly thin and season it with salt and pepper. Trim and rinse the prawns.
- Heat a non-stick pan with a little oil, stir-fry the pork and prawns for 2 minutes and spread them across the surface.
- Stir the batter again, ladle one scoop in and tilt the pan so it runs thin all the way to the rim.
- Scatter the bean sprouts and mung beans over half the crepe and cover for 2 minutes.
- Uncover and give it 2 more minutes until the edges go golden and brittle, then fold it over.
- Eat it hot, cut into pieces and wrapped in the herbs, dipped in the sweet and sour fish sauce.