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:

Quickview
491k Calories
18g Protein
27g Total Fat
44g Carbs
17% Health Score
Limit These
Calories
491k
25%

Fat
27g
43%

  Saturated Fat
12g
75%

Carbohydrates
44g
15%

  Sugar
6g
7%

Cholesterol
142mg
48%

Sodium
761mg
33%

Get Enough Of These
Protein
18g
38%

Vitamin K
105µg
100%

Manganese
1mg
77%

Selenium
35µg
50%

Phosphorus
300mg
30%

Iron
4mg
26%

Copper
0.51mg
26%

Folate
102µg
26%

Vitamin E
3mg
24%

Magnesium
90mg
23%

Vitamin C
17mg
21%

Vitamin B6
0.41mg
20%

Vitamin A
972IU
19%

Fiber
4g
19%

Potassium
615mg
18%

Vitamin B3
3mg
17%

Zinc
2mg
17%

Calcium
146mg
15%

Vitamin B5
1mg
13%

Vitamin B1
0.19mg
12%

Vitamin B2
0.19mg
11%

Vitamin B12
0.42µg
7%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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