Editorial sample recipeVietnameseintermediateDairy-FreeGluten-Free

Vietnamese Crispy Coconut Rice Crepes With Shrimp

Name: Vietnamese Crispy Coconut Rice Crepes With Shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup White rice flour; 0.75 cup Coconut milk, canned, stirred well; 0.5 tsp Ground turmeric; 250 g Raw medium shrimp, peeled, deveined, and halved lengthwise; 1.5 cup Fresh bean sprouts, rinsed and dried; 3 stalk Scallions, thinly sliced; 3 tbsp Vegetable oil, divided; 2 tbsp Halal fish sauce, for dipping sauce; 2 tbsp Lime juice

Golden, turmeric-scented rice crepes crisp-fried in a hot pan, filled with juicy sautéed shrimp, crisp bean sprouts, and sweet scallions.

Prep: 20 min
Cook: 20 min
Total: 40 min

AI-generated illustration of Vietnamese Crispy Coconut Rice Crepes With Shrimp

AI illustration

Technique to learn

Bánh Xèo Steam-and-Crisp Technique

Covering the pan steams the toppings while setting the top layer of batter, followed by open-pan frying to achieve a paper-crisp golden bottom.

Instructions

Step 1: In a bowl, whisk together the rice flour, ground turmeric, coconut milk, 1 cup of cold water, and a pinch of salt until smooth. Stir in half the sliced scallions and rest the batter for 15 minutes.

Step 2: Prepare the dipping sauce by whisking the fish sauce, lime juice, 1 tablespoon of sugar, and 3 tablespoons of warm water together in a small bowl.

Step 3: Heat 1 teaspoon of vegetable oil in a non-stick skillet over medium-high heat. Add a small handful of shrimp halves and cook for 1 minute until pink.

Step 4: Ladle approximately 1/4 cup of the coconut rice batter into the pan, swirling immediately so it spreads into a thin, even circle over the bottom of the pan.

Step 5: Scatter a portion of bean sprouts over one half of the crepe. Cover the skillet with a lid and cook on medium heat for 3 to 4 minutes until the center is set and edges start crisping.

Step 6: Remove the lid, drizzle a few drops of oil around the outer edges, and cook uncovered for 2 minutes until the bottom turns golden and crisp. Fold the crepe in half over the filling and slide onto a warm plate. Repeat for remaining batter.

Cooking tips

Whisk the batter thoroughly before pouring each crepe as rice flour tends to settle quickly at the bottom.
Drizzling extra oil around the perimeter right at the end ensures maximum edge crispiness.
Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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