Vietnamese Turmeric Crepe / Bánh Xèo

• portions: 8 servings
• temps actif: 30 minutes
• temps total: 1 hour 30 minutes

Ingrédients

1 1/2 cup rice flour

1/2 cup cornstarch

1/2 tsp turmeric powder

1/2 cup coconut milk

12 oz lager

4 scallions

Salt

Pork Belly

Shrimp

1 tbsp minced shallots

1 tbsp garlic

1 tbsp oil

1 tsp fish sauce

Salt and pepper

Nuoc cham (fish sauce dipping sauce)

Pickled veggies

Lettuce

Beansprouts

Cilantro

Instructions

In a large mixing bowl, combine batter ingredients until homogenous, and put in the fridge until we're ready to cook

To prepare the filling, thinly slice pork belly and fry in a pan with oil, minced shallots, and garlic. Season with fish sauce, salt and pepper. Repeat this step with shrimp

In a large pan, add oil, fillings, and a thin layer of batter to cover the entire pan. Cook on medium, add beansprouts, and cover to let the beansprouts steam

When the crepe is crispy, fold in half and serve with accompaniments