Mekong-style sizzling crepe

40分 · 3人分

The batter needs to rest and the pan needs to be hot, otherwise the edges never crisp. Pour thin.

材料

• 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

作り方

1. Whisk the flour with the coconut milk, water, turmeric and sliced spring onion. Rest the batter 20 minutes.
2. Slice the pork belly thin and season it with salt and pepper. Trim and rinse the prawns.
3. Heat a non-stick pan with a little oil, stir-fry the pork and prawns for 2 minutes and spread them across the surface.
4. Stir the batter again, ladle one scoop in and tilt the pan so it runs thin all the way to the rim.
5. Scatter the bean sprouts and mung beans over half the crepe and cover for 2 minutes.
6. Uncover and give it 2 more minutes until the edges go golden and brittle, then fold it over.
7. Eat it hot, cut into pieces and wrapped in the herbs, dipped in the sweet and sour fish sauce.

Mekong-style sizzling crepe →