Vietnamese
Crepes
Ingredients
-
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
Directions
-
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.
-
Dissolve
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.
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