Bánh Xèo (Savoury Vietnamese Crepes Stuffed with Shrimp and Mushrooms)
The recipe Bánh Xèo (Savoury Vietnamese Crepes Stuffed with Shrimp and Mushrooms) can be made in around 35 minutes. This main course has 492 calories, 19g of protein, and 28g of fat per serving. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $3.81 per serving. This recipe is typical of Vietnamese cuisine. This recipe from Closet Cooking requires shiitake mushrooms, coconut milk, garlic, and herbs. 816 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is outstanding. Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts, Savory Crepes with Shrimp, Mushrooms & Goat Cheese, and Savoury Bread Pudding With Fiddleheads & Mushrooms are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 cups bean sprouts
1 cup coconut milk
1 large clove garlic, chopped
6 green onions, sliced
* fresh herbs such as cilantro, mint, basil
1 head lettuce, leaves separated
oil
1 cup rice flour
1/2 teaspoon salt
4 ounces shiitake mushrooms, sliced
1/2 pound shrimp, peeled and deveined
1/2 teaspoon sugar
1/4 teaspoon turmeric
1/4 cup water
Equipment:
frying pan
Cooking instruction summary:
Mix the flour, turmeric, salt, sugar, coconut milk and water until smooth and let rest for 30 minutes.Heat 1 tablespoon oil over medium heat.Add the shrimp, mushrooms, garlic and the whites of the green onions and saute until the shrimp is almost cooked, about 2-3 minutes and set aside.Heat 2 teaspoons oil in the pan over medium-high heat.Pour 1/2 cup of the batter in, swirl it around and sprinkle on 1/2 cup of the bean sprouts over half of the crepe followed by 1/4 of the shrimp and mushrooms and 1/4 of the greens of the green onions.Drizzle 2 teaspoons of oil around the edges of the crepe.Reduce the heat to medium, cover and cook until the edges begin to brown, about 3-5 minutes.Uncover and cook until the bottom is golden brown, about 3-5 minutes.
Step by step:
1. Mix the flour, turmeric, salt, sugar, coconut milk and water until smooth and let rest for 30 minutes.
2. Heat 1 tablespoon oil over medium heat.
3. Add the shrimp, mushrooms, garlic and the whites of the green onions and saute until the shrimp is almost cooked, about 2-3 minutes and set aside.
4. Heat 2 teaspoons oil in the pan over medium-high heat.
5. Pour 1/2 cup of the batter in, swirl it around and sprinkle on 1/2 cup of the bean sprouts over half of the crepe followed by 1/4 of the shrimp and mushrooms and 1/4 of the greens of the green onions.
6. Drizzle 2 teaspoons of oil around the edges of the crepe.Reduce the heat to medium, cover and cook until the edges begin to brown, about 3-5 minutes.Uncover and cook until the bottom is golden brown, about 3-5 minutes.
Nutrition Information:
covered percent of daily need
