Crispy Shrimp Banh Beo in 20 Minutes
Chewy rice flour crepes topped with crispy shrimp, herbs, and tangy fish sauce drizzle. Vietnamese street food that comes together in one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 28g
Ingredients
- ¾ cup rice flour
- 1 cup water
- ½ lb shrimp, peeled and deveined
- 3 tbsp fish sauce
- 1 whole lime (juiced)
- ½ cup fresh herbs (cilantro and mint, chopped)
- ¼ cup crispy fried shallots
Instructions
- 1
Whisk rice flour, water, 1 tbsp fish sauce, and a pinch of salt until smooth with no lumps.
- 2
Heat 2 tbsp oil in a 10-inch nonstick skillet over medium-high until it shimmers.
- 3
Pour 1/4 cup batter into the center and immediately tilt the pan to spread thin, like a crepe.
- 4
Cook 2 minutes until the underside is golden and crispy, then flip and cook another 1 minute on the other side.
- 5
Transfer to a plate and repeat with remaining batter to make 8 crepes total, greasing the pan between batches.
- 6
Toss shrimp with remaining 2 tbsp fish sauce in a small bowl, then quickly pan-fry over high heat 2 minutes per side until pink.
- 7
Top each crepe with shrimp, herbs, fried shallots, and a squeeze of lime juice. Serve hot.
Tools you’ll need
- 10-inch nonstick skillet
- whisk
- small bowl
- measuring cups and spoons
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