Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vietnam Update
Archived
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea (12 oz) package Bot Banh
-Xeo mix (rice flour with
-tumeric)
3 c Water (divided use)
1 t Sugar
1 ea (116 oz) package Orients
-Delight coconut milk
-(heavy cream can be
Substituted) frozen, not
-canned coconut milk
4 ea Green onions
1 lb Lage shrimp (36 - 48 size)
1/2 lb Lean pork, thinly sliced
2 ea Yellow onions
Oil
16 ea Handfuls fresh bean sprouts
-(put in microwave for a
-little while to soften)
1 ea Head red leaf lettuce
1 bn Cilantro, basil or mint
Fish carlic sauce
Prepare crepe batter the night before serving. Thinly
slice green onions. Place one cup water in small pan
on high heat. Thoroughly blend the 12 ounce package
of bot Banh Xeo mix with the two remaining cups water
until completely moistened. Bissolve sugar in boiling
cup of water and add to batter. Add coconut milk and
green onions and mix thoroughly. Refrigerate
overnight. The next day, peel and devein shrimp. Cut
in half lengthwise. Cut pork in 2" slivers. Cut yellow
onion into quarters, then in thin slices. Heat a few
drops of oil on medium-high heat in a 10" heavy frying
pan. Add 3 slices yellow onion and two slices pork.
Cook for a few seconds until onion is slightly
translucent and pork is white. Add 5 shrimp halves and
cook for 10 seconds. Pour in 1/2 cup batter and
quickly tilt pan to form a 10" circle. Cover one half
crepe with one cup bean sprouts. Reduce heat to
medium. Cook until batter looks solid. Cover partially
(if you cover completely, water will condense on
crepe) and cook one minute. Uncover and flip crepe
using a spatula. Cook until slightly crisp
(approximately 1 minute). Serve immediately to keep
warm. Serve with fresh cilantro, mint or basil leaves
(optional) and large leaves of red lettuce. To eat,
tear off a piece of crepe, fill with cilantro and wrap
in lettuce leaf. Dip in sauce and eat.
