Title: Vietnamese Crepes
Categories: Vietnamese Blank
Yield: 4 Servings
| 1 | | (12 oz) package Bot Banh Xeo mix (rice flour with tumeric) |
| 3 | c | Water (divided use) |
| 1 | ts | Sugar |
| 1 | | (116 oz) package Orients Delight coconut milk (heavy cream c |
| | | Substituted) frozen, not canned coconut milk |
| 4 | | Green onions |
| 1 | lb | Lage shrimp (36 - 48 size) |
| 1/2 | lb | Lean pork, thinly sliced |
| 2 | | Yellow onions |
| | | Oil |
| 16 | | Handfuls fresh bean sprouts (put in microwave for a little w |
| | | Soften) |
| 1 | | Head red leaf lettuce |
| 1 | bn | Cilantro, basil or mint |
| | | Fish Garlic Sauce |
Prepare crepe batter the night before serving. Thinly slice green onions.
Place one cup water in small pan on high heat. Thoroughly blend the 12
ounce package of bot Banh Xeo mix with the two remaining cups water until
completely moistened. Bissolve sugar in boiling cup of water and add to
batter. Add coconut milk and green onions and mix thoroughly. Refrigerate
overnight. The next day, peel and devein shrimp. Cut in half lenghtwise.
Cut pork in 2" slivers. Cut yellow onion into quarters, then in thin
slices. Heat a few drops of oil on medium-high heat in a 10" heavy frying
pan. Add 3 slices yellow onion and two slices pork. Cook for a few seconds
until onion is slightly translucent and pork is white. Add 5 shrimp halves
and cook for 10 seconds. Pour in 1/2 cup batter and quickly tilt pan to
form a 10" circle. Cover one half crepe with one cup bean sprouts. Reduce
heat to medium. Cook until batter looks solid. Cover partially (if you
cover completely, water will condense on crepe) and cook one minute.
Uncover and flip crepe using a spatula. Cook until slightly crisp
(approximately 1 minute). Serve immediately to keep warm. Serve with fresh
cilantro, mint or basil leaves (optional) and large leaves of red lettuce.
To eat, tear off a piece of crepe, fill with cilantro and wrap in lettuce
leaf. Dip in sauce and eat. Serves 4. Nguyan dangSubj: Vietnamese Crepes