Quick Bánh Xèo Recipe: A Crispy Vietnamese Crepe Recipe With Shrimp Seafood Lunch Dinner Appetizers

Bánh xéo (bahn SAY-oh) is a crispy rice crepe that's a popular street food in Vietnam. The crepe is made with rice flour, water or another liquid, and ground turmeric. This tasty recipe is also called a Vietnamese crepe.

Serve these thin, hot crepes with lettuce leaves for wrapping, fresh herbs and nuoc cham dipping sauce. They make a delightful lunch, light dinner or appetizer. This bánh xéo recipe is made with water and coconut milk, so it will have a richer taste.

Cuisine: Vietnamese 
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

Crepes

• 1 cup rice flour
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1 cup coconut milk
• 1/2 cup water

Filling

• vegetable oil 
• 2 tablespoons minced onion
• 3 cloves garlic, minced
• 3/4 pound shrimp, peeled and deveined
• 2 tablespoons fish sauce
• mung bean sprouts 
• lettuce leaves and/or fresh herbs, for serving

Here's how to make it: 

1. Whisk together the rice flour, sugar, salt and turmeric in a bowl.  Add the coconut milk and water and stir until it's a thin crepe batter. (If you have time, refrigerate the batter for about an hour before using.)
2. To make the filling, heat 1 tablespoon of oil in a skillet. Add the onion and garlic, and cook for about 1 minute. Add the shrimp and continue to cook until the shrimp are cooked through, about 3 to 4 minutes. Add the fish sauce. Pour the mixture into a bowl. 
3. Clean the skillet and add 1 teaspoon of oil over medium heat. Stir the batter and pour about a 1/2 cup into the skillet. Swirl to coat the bottom of the pan. 
4. Put three or four shrimp onto half of the crepe, then add some bean sprouts. Cook until batter is just set, about 1 minute. Fold the crepe over and remove to a plate. Repeat with remaining crepes. (Keep the crepes warm while cooking by placing into a 200-degree F oven.) 

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