Crispy Vietnamese Crêpes With Shrimp, Pork And Bean Sprouts

7 faves
More from this source
Food & Wine

Comments

Add a comment

Ingredients

1/2 cup dried mung beans

1 cup unsweetened coconut milk, stirred before using

2 cups white rice flour

1 cup cornstarch

4 cups water

2 scallions, thinly sliced

1 1/2 teaspoons turmeric

Salt

Vegetable oil

3/4 pound boneless pork loin, cut into 1/4-inch-thick slices

3/4 pound medium shrimp—shelled, deveined and halved lengthwise

1 medium white onion, halved lengthwise and thinly sliced

3 cups bean sprouts

Red leaf lettuce and mint leaves, for serving

Sweet and Spicy Vietnamese Dipping Sauce

You might also like

Sizzling Saigon Crêpes (Bánh Xèo)
Sunset
Banh Xeo Recipe (Vietnames Coconut Crepes With...
Rasa Malaysia
Banh Xeo (Vietnamese Crepes) With Tofu
The Kitchn
Bánh Xèo (Savoury Vietnamese Crepes Stuffed Wit...
Closet Cooking
Mung Bean Crepes
Williams-Sonoma
Dosa’s Rasam “Fire Broth” Recipe
Summer Tomato
Masala Dosa With Coconut Chutney (South Indian...
Food.com
Banh Xeo - Vietnamese Crepes
Food.com
Masala Dosa
Foodista.com
Crispy Crepes With Dulce De Leche Sauce
Epicurious