Vietnamese Crepes (Banh Xeo) with Shrimp and Bean Sprouts

Crispy and savory Vietnamese crepes filled with succulent shrimp, crunchy bean sprouts, and creamy coconut milk. Served with a tangy nuoc cham dipping sauce and fresh lettuce wraps for a delightful and refreshing meal.

Prep Time

20 minutes

Total Time

50 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£4.18/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Snack

Cuisine:

Thai

Main Ingredient:

Pork•Seafood

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupRice Flour

£0.75

1cupCoconut Milk(Full fat recommended for richness)

£1.20

0.5cupWater

0.5teaspoonTurmeric Powder(For color and flavor)

£0.25

0.5teaspoonSalt(Or to taste)

£0.05

1poundShrimp(Peeled and deveined)

£7.00

4cupsBean Sprouts(Rinsed well)

£0.80

0.5Yellow Onion(Thinly sliced)

£0.30

2Green Onions(Chopped, for garnish)

£0.50

As neededVegetable Oil(For cooking the crepes)

£0.15

Nuoc Cham (Dipping Sauce)(See separate recipe below)

£2.50

1headLettuce Leaves(For serving)

£1.00

Mint Leaves(Optional, for serving)

£1.20

Cilantro Leaves(Optional, for serving)

£1.00

Total Cost

£16.70

£4.18 per serving

Instructions

1.
**Prepare the crepe batter:** In a large bowl, whisk together the rice flour, coconut milk, water, turmeric powder, and salt until smooth. Let the batter rest for at least 15 minutes.
2.
**Prepare the filling:** Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook until softened and translucent, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 3-5 minutes. Remove from the skillet and set aside.
3.
**Cook the crepes:** Heat a thin layer of vegetable oil in a non-stick skillet or crepe pan over medium heat. Once the oil is hot, pour about 1/2 cup of the batter into the pan and swirl to evenly coat the bottom.
4.
Add a portion of the cooked shrimp and bean sprouts to one half of the crepe.
5.
Cover the pan and cook for 3-5 minutes, or until the edges of the crepe are crispy and golden brown. If the crepe is sticking, add a little more oil to the pan.
6.
Carefully fold the crepe in half over the filling. Cook for another minute or two to crisp the folded edge.
7.
Remove the crepe from the pan and repeat with the remaining batter and filling.
8.
**Serve:** Serve the crispy crepes immediately with nuoc cham dipping sauce, lettuce leaves, mint, and cilantro for wrapping.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For extra crispy crepes, use a well-seasoned cast iron skillet or crepe pan.

Adjust the amount of water in the batter to achieve the desired consistency. The batter should be thin enough to spread easily but not too watery.

Don't overcrowd the pan with too much filling, as this can make the crepes soggy.

To keep the crepes warm while you're making the rest, place them on a wire rack in a preheated oven at 200°F (93°C).

Nuoc Cham Recipe: Combine 1/4 cup fish sauce, 1/4 cup water, 2 tablespoons lime juice, 1 tablespoon sugar, 1 clove minced garlic, and 1/2 chili pepper (finely chopped). Adjust to taste.

Cooking Equipment

Large non-stick skillet or crepe pan

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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