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INDULGE IN DELICIOUS FLAVORS FROM RUNNING PRESS

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Sizzling Shrimp Crêpes

Book Title

About the book

Sizzling Shrimp Crêpes

From An: To Eat

THE GREAT THING ABOUT THIS DISH, called bánh xèo in Vietnam, is that you can essentially use any type of vegetable or meat that you like to fill the crêpes. It’s traditionally made with shrimp, pork, and mung beans, but we wanted a lighter, crunchier version, so we swapped out the mung beans for mung bean sprouts and added zucchini and
snow peas. The secret to a perfectly crispy crêpe is to add beer to the batter.

M a k e s 7 s e r v i n g s

FOR THE CRÊPES:
6 ounces (about 1½ cups) white rice flour
1/2 teaspoon around turmeric
1/4 teaspoon sea salt
1/2 cup (8 ounces) lager-style beer
1/2 cup (8 ounces) coconut milk
1/4 cup (4 ounces) coconut water
5 tablespoons canola oil, divided
1 teaspoon chopped shallots
3/4 pound jumbo shrimp (size 21/25;/about 16 pieces), peeled, deveined,/and chopped
1 zucchini, julienned into 2-inch long, thin strips
10 fresh snow pea pods, julienned into long, thin strips
1 tablespoon michiu rice cooking wine or white wine
1 cup mung bean sprouts

FOR SERVING:
Fresh butter lettuce leaves
Fresh mint leaves
Fresh Vietnamese perilla (tía tô) leaves

1 ) TO MAKE THE BATTER: In a large bowl, whisk together the rice flour, turmeric, and salt. Stir in the beer, coconut milk, and coconut water. Mix well, then set aside.
2 ) Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots and sauté until fragrant, about 2 minutes. Add the shrimp and sauté until it becomes opaque, about 2 to 3 minutes. Transfer the shrimp to a plate and set aside.
3 ) Add the zucchini and snow peas to the same pan over medium heat. Add the wine, being conscious of a possible flame-up. Add the bean sprouts and cooked shrimp and sauté for 1 minute to meld the flavors.
4 ) Brush the inside of a clean, medium nonstick pan with 1 tablespoon of the oil and place the pan over medium heat. Once the pan is hot, reduce the heat to medium-low and pour one ladle of batter into the middle of the pan.
Spread the batter slowly around the pan, and cook until the edges of the crêpe turn golden brown.
5 ) Spoon about 3 tablespoons of filling onto half of the crêpe and, using a thin spatula, flip the other half over to cover the filling. Cook for 2 minutes, then use the spatula to flip the crêpe over. Continue to cook until the crêpe
turns golden brown and crispy. Slide the crêpe onto a serving plate and repeat this process with the remaining batter and filling.
6 ) Serve the crêpes hot with the lettuce, herbs, sauces, and pickled vegetables.

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