Crispy Seafood Banh Xeo (Vietnamese Sizzle Crepe)

Ingredients

• ¾ cup all-purpose flour
• ½ lb shrimp, peeled and halved lengthwise
• ¼ lb squid, cleaned and sliced into thin rings
• 2 cups fresh bean sprouts
• 3 tbsp fish sauce
• 2 tbsp white sugar
• 3 tbsp lime juice
• 2 tbsp butter
• 8 leaves lettuce leaves (butter or romaine)
• ½ cup fresh herbs (cilantro and mint), chopped

Instructions

1. 1

   Whisk flour with 1 cup water, a pinch of salt, and 1 tbsp fish sauce until smooth. Let sit 5 minutes.

2. 2

   Mix remaining fish sauce, sugar, and lime juice with 3 tbsp water for dipping sauce. Set aside.

3. 3

   Heat 1 tbsp butter in a 10-inch nonstick skillet over medium-high until foamy. Add half the shrimp and squid, cook 90 seconds per side until opaque.

4. 4

   Push seafood to the edge of the skillet. Pour in half the batter, immediately tilt and swirl to coat the pan evenly. Scatter half the bean sprouts over top.

5. 5

   Cook until edges turn golden and crispy (edges should look lacy), about 3–4 minutes. Do not flip.

6. 6

   Fold crepe in half and slide onto a plate. Repeat with remaining butter, seafood, batter, and sprouts. Serve with lettuce, herbs, and dipping sauce.

Tools you’ll need

• 10-inch nonstick skillet
• whisk
• small bowl (for dipping sauce)
• rubber spatula or wooden spoon
• plate

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