Ban Xeo- Vietnamese crispy pancake Recipe

A traditional Vietnamese street food crispy pancake, filled with Prawns and beansprouts . Served with fresh herbs, crisp lettuce

  • Preparation
    20mins
  • Cooking time
    10mins
  • Rest time
    0mn
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Ingredients

Pour people
  • For the batter
  • Raw prawn(s) : 30 whole
  • Onion(s) : 1 whole
  • Soya beansprout(s) : 500 g
  • Rice flour : 200 g
  • Ground turmeric : 3 Tsp
  • Water : 250 ml
  • For the filling
  • Unsweetened coconut milk : 200 ml
  • Spring onion(s) : 4 whole
  • Baby gem lettuce(s) : 3 whole
  • For the garnish(es)
  • Fresh coriander : 0.5 bunch
  • Thai basil : 0.5 bunch
  • Fresh mint : 0.5 bunch

Method

  • 1. FOR THE BATTER

    Combine all batter ingredients except spring onions in a large bowl and leave to stand for at least 10 mins. Add spring onions when ready to make the crepes.

    Heat a large based pan and add oil. Add in sliced onion and peeled raw prawns. Cook the prawns until just turning pink, add a ladle of batter and swirl to make a thin base covering the ingredients.

    Cover with a lid for 2- 3 mins to steam the pancake batter and cook off the prawns fully. Remove lid and a good handful of drained beansprouts.

    Continue frying until the pancake starts to crisp and colour on base. Then fold pancake in half and serve

  • 2. FOR THE FILLING AND GARNISHES

    Slice Onions, and soak beansprouts in water until ready to use

    Wash lettuce leaves, pick Basil and Mint leaves. Reserve until ready to eat.

  • 3. TO SERVE.

    Place pancake on plate with lettuce, fresh herbs and Nam mouc sauce.

    Take a leaf of salad fill it with herbs and use it to wrap a piece of the pancake, dip in sauce and enjoy.

Chef's tip

«This Pancake can be made as a vegetarian option, simply add sprouting broccoli or shredded cabbage»

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