Banh Xeo (this I do know how to say!)

Nov 17, 2008 05:48

It's almost 6AM and I'm still up, this is the normal time I sleep most of the times but today I'm trying to stay awake till 8AM to call up Expedia and change the hotel dates for my Aunt's trip to Tokyo and what other way to kill some time then to update my LJ.

This week I made Banh Xeo (savoury Vietnamese crêpes). This was my first time cooking them so I had my friend Jade come round to be an extra lab rat. They wasn't that easy to make and it didn't help that I had to use plain flour mixed with some tempura flour instead of rice flour which the recipe calls for. I thought (with my tiny brain of mines) that the tempura flour would make the crêpes more crispy, I thought WRONG!  It made it more sticky and Jade being the 2nd in line to be lab rat ended up eating scramble batter with filling on top.....  Then I decided not the follow the recipe to a TEE and TA-DA....  Crispy savoury crêpes!  *Metal note remember to check that I have rice flour in the cupboard.*

I felt so bad for feeding Jade scrambled batter that I made her a fresh batch of Jam Drops and also promise to bake her a birthday cake later this month, sorry Jade >.<.


 

Banh Xeo (serves four)

INGREDIENTS

115g minced pork
1 tbsp fish sauce
2 garlic cloves, finely chopped
175g sliced cup button mushrooms
1 onion, finely chopped
115g cooked prawns
225g bean sprouts, soaked in hot water

For the batter
115g rice flour
2 tsp ground turmeric
1 tsp curry powder
1 tsp sugar
1/2 tsp salt
300 ml coconut milk
100 ml water
4 spring onions, finely chopped.

Put all the dry ingredients for the batter in a bowl and mix well, add the coconut milk and water and beat until smooth and creamy, add the spring onions to the mix and stir then leave to stand for 30 minutes.

Heat some oil in a pan, fry the garlic and onion until golden brown, add minced pork fry until cooked then add the fish sauce and season with salt and pepper, transfer to a plate. In the same pan sauté the sliced mushrooms and then set aside.

Heat some oil in a non-stick pan. pour in the batter so that it spreads thinly across the pan, gently lift the edge of the crêpe to see if it's brown underneath then flip over. Pile the bean sprouts, mushrooms, cooked mice pork and prawns on one 1/2 of the crepe and cover with a lid for about 2-3 minutes, remove lid and check again to see if the underside of the crêpe has browned.

Fold the 1/2 of the crêpe without the filling on it over the filling side and transfer to plate. Sever with fresh chillies, chopped coriander, mint leaves and lettuce. Drizzle Nuoc Cham sauce over the crepe and enjoy.
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