Vietnamese crepes
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Vietnamese crepes
  Vietnamese    Crepes  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64042. Report a problem with this recipe.
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      Title: Vietnamese crepes
 Categories: Vietnam, Update
      Yield: 4 Servings
      1 ea (12 oz) package Bot Banh
           -Xeo mix (rice flour with
      3 c  Water (divided use)
      1 ts 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
     16 ea Handfuls fresh bean sprouts
           -(put in microwave for a
           -little while to
      1 ea Head red leaf lettuce
      1 bn Cilantro, basil or mint
           Fish Garlic 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 lenghtwise. 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.  Serves 4.
  Nguyan dangSubj: Vietnamese Crepes

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Recipe ID 64042 (Apr 03, 2005)

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