B?nh x?o (bahn SAY-oh) is a popular street snack in Vietnam. The name means “sizzling pancakes or cr?pes” and refers to the sound the batter makes when it hits the hot skillet. Serve these shrimp-studded cr?pes with lettuce, fresh mint and basil, and nuoc cham dipping sauce.
Ingredients
Cr?pe Batter
- 1 cup rice flour
- ½ teaspoon white sugar
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 cup coconut milk
- ½ cup water
Filling
- 2 tablespoons vegetable oil, divided, or as needed
- 2 tablespoons minced shallot
- 2 cloves garlic, minced, or more to taste
- ¾ pound fresh shrimp, peeled and deveined
- 2 tablespoons fish sauce, or more to taste
- salt to taste
- 1 pound mung bean sprouts
- 4 lettuce leaves, or as needed
Directions
Step 1
Make the cr?pe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin cr?pe batter.
Step 2
Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; saut? until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
Step 3
Preheat the oven to 200 degrees F (95 degrees C).
Step 4
Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir cr?pe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the cr?pe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold cr?pe over and slide onto an oven-safe plate.
Step 5
Place cr?pe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
Step 6
Serve cr?pes with lettuce leaves. Break off pieces of cr?pe and roll them up in lettuce to eat.
Tips
You can add 1 to 2 chopped scallions to cr?pe batter if desired. Substitute scallions for the shallots in the filling if preferred. You can also add sauteed mushrooms to the filling if you like.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 788 | |
% Daily Value * | |
Total Fat22g | 28% |
Saturated Fat13g | 63% |
Cholesterol129mg | 43% |
Sodium1053mg | 46% |
Total Carbohydrate107g | 39% |
Dietary Fiber20g | 73% |
Total Sugars9g | |
Protein45g | |
Vitamin C9mg | 44% |
Calcium201mg | 15% |
Iron12mg | 67% |
Potassium1757mg | 37% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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