Banh Xeo (Vietnamese Turmeric Crepes)

Banh Xeo is a delicious turmeric crepe, stuffed with garlic prawns, served with mint in crisp lettuce with a delicious zingy dressing.

5 from 1 vote

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Course: Dinner, Lunch, Main Course

Cuisine: Vietnamese

Keyword: Banh Xeo, Crepe, Garlic Prawns, Tumeric

Prep Time: 1

Cook Time: 15

Servings:

Calories: 406kcal

Start the crepe batter the day before you are going to cook your Ban Xeo
Add rice flour, corn starch, turmeric, salt and minced shallot to a large mixing bowl and stir to combine.
Add coconut milk and water to your flour mixture and stir until well combined and the consistency of pancake batter.
Cover and refrigerate overnight.

Make your Nuoc Cham at least a couple of hours before you are ready to cook or up to overnight.
Add sugar, garlic, ginger, shallot, chilli, fish sauce, lime juice and water to a bowl or a jar and stir to combine.
Cover and refrigerate until needed.

Remove crepe batter and Nouc Cham from the fridge and allow to come to room temperate.
Meanwhile wash and dry your lettuce and mint and arrange on a platter, then you can get on with your crepe filling.

Heat a wok to medium/ high heat and add peanut oil.
Add garlic and stir-fry for 30 seconds until fragrant (don't let the garlic brown or burn).
Add prawns and stir-fry for two minutes until prawns are no longer opaque.
Add beansprouts to prawns and stir-fry for a further 30 seconds.
Turn off the heat and stir through shallots, then remove to a plate and keep warm.

Once your batter is at temperature, heat a wok to medium/ high heat and add a couple of tablespoons of peanut oil to the work making sure you coat the entire wok.
When wok is hot add a ladle full of batter (About half a cup) spreading the batter out on the bottom and even a little up the sides of the wok. (Do this by tilting the wok slightly).
Cook batter for a couple of minutes until a crust starts to form on the bottom, then spoon a couple of spoonful's of the prawn mixture to one side of your crepe and fold the other side over (see video at 5 minute in).
Repeat until your batter and filling is finished (should make 3/ 4 crepes).

Place crepes on a large chopping board and slice into pieces.
Grab a piece of lettuce and place some mint into it then add a couple of pieces of crepe. At this point you can either spoon some Nouc Cham on top of your crepe and then roll it up, or roll up first and then dip your lettuce parcel into the Nuoc Cham and enjoy.