1.5 bags bean sprouts, blanched in boiling water and drained
1 medium onion, thinly sliced
1 cup spring onions (green part only), thinly sliced
Oil for frying, put in a small bowl
Pinches of salt, sugar and pepper
Lettuce
Vietnamese mint
Dipping fish sauce
Instructions
Prepare the bánh xèo batter according to the instructions on the packet. Add the spring onions to the batter. Leave the batter to rest for 30 minutes before use.
Marinate the sliced pork with pinches of salt, sugar and pepper.
Have the batter, prawns, pork, onion, bean sprout and bowl of oil nearby when you are ready to fry the crepes.
Heat up a non-stick frying pan. Pour a tablespoon of oil into the frying pan and swirl the oil in the pan so that it is coated with oil. Grab a small handful of onions and add to the frying pan and fry until just soft.
Add 3 pieces of pork and fry until half done. Add 2 – 3 prawns and fry until cooked.
Spread the pork and prawns out evenly in the pan. Give the batter a good stir with a ladle. One hand hold the pan and the other pour in a ladle of batter and tilt the pan in a circular motion so that a thin layer of batter covers the whole pan. Fill up any holes with a small amount of batter.
Fry until the batter changes color and dries up and is crispy around the edges. You can check for doneness by lifting the edge to check. Add a handful bean sprouts to half of the crepe. Using a spatula fold half of the crepe over the bean sprout. Let the crepe cook for another couple of seconds then remove crepe to a plate.
Serve the bánh xèo on a plate with lettuce and lots of fresh herbs and dipping fish sauce.
Originally Submitted
3/12/2011
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