Crispy Shrimp Banh Xeo

Golden, lacy Vietnamese crepes stuffed with shrimp, fresh herbs, and lettuce. Crispy on the outside, tender inside, and ready in under 25 minutes.

casualfreshvietnameseshrimpcrispytenderweeknightcrepe

Ingredients

¾ cup all-purpose flour
¾ cup coconut milk
½ lb shrimp, peeled and deveined
2 tablespoon fish sauce
3 tablespoon butter
2 cups lettuce and fresh herbs (mint, cilantro, or basil), plus lime wedges for serving

1
In a medium mixing bowl, whisk together 0.75 cup flour, 0.75 cup coconut milk, 1 tablespoon fish sauce, and 0.25 cup water until completely smooth with no lumps, about 1 minute.
2
Pat the 0.5 lb shrimp dry with paper towels, then season with salt and pepper so they are evenly coated.
3
Heat a 10-inch nonstick skillet over medium-high heat and add 1.5 tablespoons butter, swirling the pan until the butter is completely melted and foaming, about 30 seconds.
4
Pour 0.5 cup batter into the center of the skillet, then immediately tilt and rotate the pan in a circular motion so the batter spreads evenly into a thin, lacy round, about 2 inches smaller than the pan edge.
5
Arrange about 6 to 8 shrimp in a single line down the center of the crepe, then scatter 0.5 cup lettuce and herbs over the shrimp.
6
Cook without moving the crepe until the bottom is deep golden brown and crispy, about 3 to 4 minutes; you'll hear a steady sizzle and smell toasted batter.
7
Fold the crepe in half over the filling using a thin spatula or your fingers, pressing gently so it holds its shape, then slide it onto a plate.
8
Wipe the pan with a paper towel, add the remaining 1.5 tablespoons butter, and repeat steps 4 through 7 to make the second crepe.
9
Serve both crepes warm with lime wedges on the side; squeeze lime juice over each crepe just before eating.

Cook smarter

CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.