Friday, May 25, 2012

Vietnam - Vietnamese Crepes


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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