Crispy Pork and Shrimp Crepe

Name: Crispy Pork and Shrimp Crepe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 1 cup full-fat coconut milk; 1/2 cup water; 1/2 tsp ground turmeric; 4 scallions (for batter), thinly sliced; 1/2 lb pork belly or pork shoulder, thinly sliced; 1 lb medium shrimp, peeled, deveined; 2 tbsp fish sauce; 4 garlic cloves, minced; 1/2 tsp black pepper; 2 cups fresh bean sprouts; 1/4 cup neutral oil; 2 heads butter lettuce or green leaf lettuce, leaves separated; 1 cup fresh mint and perilla (or Thai basil); 1/4 cup fish sauce (for nuoc cham); 1/4 cup fresh lime juice; 2 tbsp sugar (for nuoc cham); 1/4 cup warm water (for nuoc cham); 2 fresh red chili, sliced

55 minMediumServes 4460 cal/serving

VietnameseDinnerStovetopStandardDairy-FreeNut-FreeGluten-FreeAlcohol-FreeCorn-Free

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Ingredients

1 cup rice flour
1 cup full-fat coconut milk
1/2 cup water
1/2 tsp ground turmeric
4 scallions (for batter), thinly sliced
1/2 lb pork belly or pork shoulder, thinly sliced
1 lb medium shrimp, peeled, deveined
2 tbsp fish sauce
4 garlic cloves, minced
1/2 tsp black pepper
2 cups fresh bean sprouts
1/4 cup neutral oil
2 heads butter lettuce or green leaf lettuce, leaves separated
1 cup fresh mint and perilla (or Thai basil)
1/4 cup fish sauce (for nuoc cham)
1/4 cup fresh lime juice
2 tbsp sugar (for nuoc cham)
1/4 cup warm water (for nuoc cham)
2 fresh red chili, sliced

Instructions

1

Make the nuoc cham: combine 1/4 cup fish sauce (for nuoc cham), 1/4 cup fresh lime juice, 2 tbsp sugar (for nuoc cham), and 1/4 cup warm water (for nuoc cham) and stir until sugar dissolves. Add 2 sliced fresh red chili. Set aside.
2

Make the crepe batter: whisk 1 cup rice flour, 1 cup full-fat coconut milk, 1/2 cup water, and 1/2 tsp ground turmeric together until smooth. Stir in 4 thinly sliced scallions (for batter). Let the batter rest for 10 minutes.
3

Season 1/2 lb thinly sliced pork belly or pork shoulder and 1 lb peeled, deveined medium shrimp with 2 tbsp fish sauce, 4 minced garlic cloves, and 1/2 tsp black pepper.
4

Heat a 10-inch non-stick skillet over high heat. Add a drizzle of 1/4 cup neutral oil. Add a few slices of pork and cook 1 minute. Add a few shrimp and cook until pink and just cooked through to an internal temperature of 145°F (63°C).
5

Pour a ladleful of batter into the pan, swirling quickly to coat the bottom in a thin layer. Add a handful of 2 cups fresh bean sprouts on one half of the crepe. Cover with a lid and cook for 2 minutes.
6

Remove the lid and cook uncovered for another 2-3 minutes until the edges are crisp and lacey and the bottom is golden. Fold the crepe in half over the sprouts. Slide onto a plate. Repeat with the remaining batter, pork, and shrimp.
7

Serve the crepes immediately with 2 heads leaves separated butter lettuce or green leaf lettuce and 1 cup fresh mint and perilla (or Thai basil). To eat: break off a piece of crepe, wrap it in a lettuce leaf with herbs, and dip in the nuoc cham.

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Questions

What is Crispy Pork and Shrimp Crepe?

Vietnamese banh xeo - a thin, golden turmeric-rice flour crepe sizzled until shatteringly crisp, filled with seasoned pork, shrimp, bean sprouts, and scallions. Wrapped in lettuce and dipped in nuoc cham to eat. This reference files it under Vietnamese dinner: made on the stovetop, rated medium and about 55 minutes start to finish.

What internal temperature should Crispy Pork and Shrimp Crepe reach?

For Crispy Pork and Shrimp Crepe, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the batter for Crispy Pork and Shrimp Crepe?

Step 2 reads: "Let the batter rest for 10 minutes." The pause in step 2 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

What can I use instead of Thai basil in Crispy Pork and Shrimp Crepe?

The entry for Crispy Pork and Shrimp Crepe calls for 1 cup fresh mint and perilla (or Thai basil). In its place: Italian basil with a few mint leaves comes close. Add it off the heat.

Can I use frozen shrimp instead of shrimp in Crispy Pork and Shrimp Crepe?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Crispy Pork and Shrimp Crepe uses 1 lb medium shrimp, peeled, deveined.

Is Crispy Pork and Shrimp Crepe spicy?

Moderately. The heat in Crispy Pork and Shrimp Crepe comes from 2 fresh red chili, sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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