Bánh Xèo (Vietnamese Crêpes)

Ingredients

• 1 cup rice flour
• 0.5 teaspoons white sugar
• 0.5 teaspoons salt
• 0.25 teaspoons ground turmeric
• 1 cup coconut milk
• 0.5 cups water

Instructions

1. 1

   Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.

2. 2

   Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.

3. 3

   Preheat the oven to 200 degrees F (95 degrees C).

4. 4

   Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.

5. 5

   Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts

6. 6

   Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.