Sizzling crêpes with prawns

Name: Bánh xèo - Vietnamese sizzling crêpes with prawns
Ingredients: 100g white rice flour (such as Asian Rose Brand, available online – do not use glutinous rice flour); 1tsp heaped ground turmeric; 200ml coconut milk; 1 spring onion, thinly sliced; Pinch caster sugar; Vegetable or coconut oil, for frying; 2 bird’s eye chillies, finely chopped; 2 cloves garlic, crushed; 3tbsp caster sugar; 3tbsp white wine vinegar; 4tbsp fish sauce; 80ml hot water; 2 round shallots, thinly sliced; 200g shelled king prawns, de-veined and halved; 100g beansprouts; 50g garlic chives or coriander (optional); Lettuce leaves; Spring onions, cut into short lengths; A variety of Asian herbs, such as coriander, Thai sweet basil, garden mint, perilla (shiso) and cockscomb mint

A recipe for bánh xèo, or sizzling Vietnamese crêpes with prawns by Uyen Luu from her latest cookbook, 'Vietnamese: Simple Vietnamese food to cook at home'

By Uyen Luu

23 July 2021

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Uyen Luu

Bánh xèo is a light savoury crêpe, eaten with an abundance of salad leaves and herbs. You’ll need a 20cm non-stick frying pan with a lid to cook them. There’s a knack to eating them: gather a palmful of leaves and herbs into your hand, break off some crêpe onto the leaves, then roll it up and dip it into the sauce. You can vary the filling. Serves 6 as a starter or 2 as a main course.

See more recipes from Uyen Luu.

This recipe is extracted from 'Vietnamese: Simple Vietnamese food to cook at home' by Uyen Luu, published by Hardie Grant.

Recipe notes