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                            VIETNAMESE CREPES

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 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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