Bánh Xèo Miền Tây (Southern Vietnamese Sizzling Crêpes)

Ingredients

• 1 cup rice flour
• 1 cup coconut milk
• ½ cup water
• ½ tsp turmeric powder
• ½ tsp salt
• ½ lb shrimp, peeled and deveined
• ¼ lb squid, cut into rings
• 1.5 cups mung bean sprouts, fresh
• 3 whole fresh scallions, cut lengthwise into 2-inch pieces
• 3 tbsp olive oil
• 8 leaves butter lettuce leaves, whole
• 2 tbsp fish sauce
• 1 tbsp lime juice

Instructions

1. 1

   In a medium bowl, whisk together the rice flour, turmeric, and salt until no lumps remain and the color is uniform throughout.

2. 2

   Pour the coconut milk and water into the flour mixture and whisk continuously until the batter is smooth and thin, like crêpe batter, with no flour streaks visible.

3. 3

   Let the batter rest at room temperature for 15 minutes so the rice flour fully hydrates and the batter thickens slightly.

4. 4

   Pat the shrimp dry on paper towels, pressing gently to remove surface moisture so they will brown properly when cooked.

5. 5

   Pat the squid rings dry on paper towels, pressing gently, so they will cook without releasing excess water into the crêpe.

6. 6

   Set a 12-inch cast-iron skillet or nonstick crêpe pan over medium-high heat and add 1.5 tablespoons of oil, tilting the pan to coat the bottom evenly.

7. 7

   When the oil shimmers and moves quickly when you tilt the pan, about 2 minutes, scatter half of the shrimp and squid across the bottom in a single layer.

8. 8

   Cook the seafood without stirring until the shrimp turns opaque and the squid no longer looks translucent, about 2 minutes.

9. 9

   Pour 0.75 cup of batter evenly over the seafood, tilting the pan in a circular motion so the batter spreads thin and even, like a crêpe.

10. 10

    Scatter half of the bean sprouts and half of the scallion pieces over the batter in an even layer.

11. 11

    Cook without moving the crêpe until the bottom is deeply golden and crispy and the edges pull away from the pan sides, 4–5 minutes.

12. 12

    Slide the crêpe onto a cutting board, fold it in half, and transfer to a plate; set aside and keep warm.

13. 13

    Repeat steps 6–12 with the remaining oil, seafood, batter, bean sprouts, and scallions to make a second crêpe.

14. 14

    In a small bowl, stir together the fish sauce and lime juice until combined; set the dipping sauce next to the crêpes.

15. 15

    To eat, tear off a piece of the crêpe, place it on a butter lettuce leaf along with fresh herbs if desired, roll or wrap loosely, and dip into the fish sauce mixture.

Tools you’ll need

• medium mixing bowl
• whisk
• paper towels
• 12-inch cast-iron skillet or nonstick crêpe pan
• spatula or crêpe turner
• cutting board
• plate
• small bowl
• spoon

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