Bánh Xèo Sizzling Crepes with Shrimp

Ingredients

• 1 cup rice flour
• ¼ tsp ground turmeric
• ¾ cup coconut milk
• ¾ cup water
• 2 scallions, thinly sliced
• 8 oz Shrimp, sliced small
• 2 cups bean sprouts
• 4 tbsp neutral oil, divided
• Lettuce leaves and mint, for wrapping
• Nước chấm dipping sauce
• ½ tsp salt

Method

1. Whisk the rice flour, turmeric, salt, coconut milk, and water into a thin batter — it should coat a spoon like heavy cream, not pancake batter. Stir in the scallions and rest 10 minutes.
2. Heat 1 tablespoon oil in a nonstick skillet over medium-high. Sear a quarter of the Shrimp for 1 minute, then ladle in a thin swirl of batter, tilting fast so it races to the edges. Listen for the xèo — the sizzle means the pan was hot enough.
3. Scatter on a handful of bean sprouts, cover 2 minutes, then uncover and cook 2–3 more until the edges lift, lace, and crisp. Fold in half and slide out. Repeat, adding oil each round.
4. Eat the Vietnamese way: tear off a piece, bundle it in lettuce with mint, and dunk in nước chấm. Crepe patience improves with each one — the first is the cook's snack.