Pork and Shrimp Crepe Recipe

(Bahn Xeo)

A crepe (pronounced 'krep' in French), is a thin pancake with a savory or sweet filling that is popular in French cuisine. The way to eat this Vietnamese crepe is to cut it into small portions and wrap each portion in a lettuce leaf with fresh herbs.

Ingredients : Serves 8 pancakes

Pancakes

100 g

250 ml

1/2 teaspoon

1/4 teaspoon

1 tablespoon

300 g

2 pcs

180 g

625 ml

Filling

225 g

1/2 teaspoon

1 tablespoon

4 cloves

2 tablespoons

1 pc

Lettuce Wrap

20 pcs

40 g

8 pcs

1 pc

Rice flour

Cold water

Coconut milk

Salt

Turmeric

Vegetable oil

Bean sprouts

Spring onions

Fresh mushrooms, thinly sliced

Nuoc Cham

Lean pork, thinly slices

Shrimps, cleaned and deveined

Salt

Sugar

Fish sauce

Garlic, peeled and finely chopped

Vegetable oil

Onion, halved, peeled and thinly sliced lengthways

Butterhead lettuce leaves, rinsed and trimmed

Fresh mint leaves, rinsed

Sprigs fresh coriander, rinsed

Cucumber, peeled and thinly sliced

Method :

Arrange the salad ingredients in separate piles on a platter and set aside.
To make the filling, in a large mixing bowl, combine the pork, shrimps, salt, sugar, fish sauce, garlic and mix well. Heat the oil in a wok over high heat, Saute the onion slices until soft. Add the filling mixture and stir-fry for 2 to 3 minutes or until the pork loses its pink colour and the shrimps turn pink. Remove from the heat and set aside.
To make the pancake butter, in a large mixing bowl, combine the rice flour, water, coconut milk, salt and turmeric. Set aside.
Heat 1 tablespoon oil in a work or 20-cm (8-in) non-stick frying pan over medium heat until very hot. Stir the batter well and pour 90 ml (1/3 cups) into the wok. Quickly tilt the pan around to spread the mixture into a thin pancake.
Scatter a handful of bean sprouts, spring onions and mushrooms, 2 to 3 pieces of pork and 2 prawns on the lower half of the pancake. Reduce the heat to low and cover the pan. Cook for 3 to 4 minutes or until the pancake browns and turns crispy. Fold the pancake in half and slide onto a platter. Keep warm in a 200^oF (100^oC, gas mark 1/4) oven.
Repeat the procedure until the batter is used up, making 7 or 8 more pancakes.
To serve, cut the pancake into small portions, wrap a portion into a lettuce leaf together with some mint and coriander leaves, and cucumber. Serve with nuoc cham dipping sauce.