SIZZLING SAIGON CREPES
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the batter: place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside.
- Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add 1/4 each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on one side of the crepe, closer to the center than to the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the pork and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it?s not brown, cook for another 1 to 2 minutes.
- Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe.
- To serve, place the crepes, Vietnamese Dipping Sauce and some lettuces, mustard leaves, and herbs on the table. To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat.
- Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.
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Ak SIYAM
[email protected]These crepes are a great way to show off your cooking skills.
Hayden Woodger
[email protected]These crepes are the perfect comfort food. They're warm, filling, and delicious.
Hussain Hussain
[email protected]I love how customizable these crepes are. You can really make them your own.
Eric Okafor
[email protected]These crepes are so easy to make, and they're always a crowd-pleaser.
Ahsraf Khan
[email protected]I'm not a huge fan of Vietnamese food, but these crepes were actually really good.
cosmin
[email protected]These crepes were a lot of work, but they were definitely worth it!
Enamul Hoqe
[email protected]I found the recipe to be a bit confusing, but the crepes turned out great in the end.
clips clan
[email protected]The crepes were a little too thick for my taste, but the filling was delicious.
Usman Arif
[email protected]These Saigon crepes are a great way to use up leftover rice. They're also a fun and unique dish to serve at parties.
Nabin Gautam
[email protected]I love how versatile this recipe is. I've made it with different fillings and toppings, and it's always delicious.
V3CTOR CVB
[email protected]These crepes were a bit more challenging to make than I expected, but they were worth the effort! The flavor was amazing.
Qiniso Mthembu
[email protected]My first time making Saigon crepes, and they came out perfect! The recipe was easy to follow and the crepes were crispy and flavorful.
Robert Esquivel Jr
[email protected]These crepes were easy to make and turned out great! I used shrimp and bean sprouts in my filling, and they were delicious.
Bakhti Khan
[email protected]I've never had Vietnamese crepes before, but these were amazing! The combination of flavors and textures was perfect.
jerod moore
[email protected]These Saigon crepes were a hit with my family! The filling was flavorful and the crepes themselves were crispy and delicious. I will definitely be making these again.