November 4th, 2009 
admin by Bank Takaeng.
Southern Vietnamese Pancake or Stuffed Crepes.
Ingredients:
Water 3 cups/ 750 ml.- Bot Ban Xeo Mix(rice flour with turmeric) 1 pack/ 375 g.
- Sugar 1 teaspoon/ 5 ml.
- Coconut milk 2 cans/ 800 ml.
- Tiny sliced Spring onions(scallions) 4
- Large prawns 500g.
- Lean pork 250g.
- Yellow onions 2
- Oil
- Handfuls fresh bean sprouts 4
- Head red leaf lettuce 1
- Bunch coriander, basil or mint nuoc mam 1
Preparations:
- Prepare the crepe batter the night before serving. Place 1 cup of cater in a small pan on high head. Thoroughly blend the flour with the remaining 2 cups water until completely moistened.
- Dissolve the sugar in the boiling water and add to the batter
- Add the coconut milk and spring onions and mix thoroughly. Refrigerate overnight.
- The next add, peel and clean the prawns. Cut in a half lengthwise. Cut the pork into 5 cm slivers. Quarter the onion, then thinly slice.
- Heat a few drops of oil on medium-high heat in a 25 cm heavy based frying pan. Add 3 slices of yellow onions and 2 sliced pork, and cook for a few seconds until the onion is slightly translucent and pork is white.
- Add 5 prawn halves and cook for 10 seconds. Pour in 1/2 cups of batter and quickly tilt pan to forma large circle. Cover one half of the crepe with 1 handful of bean sprouts. Reduce the heat to medium.
- Cook until the batter looks solid. Cover partially (if you cover completely, water will condense on the crepe) and cook for 1 minute, until slightly crisp.
- Serve immediately with fresh herbs and lettuce. To eat, tear off a piece of crepe, fill with coriander and wrap in lettuce leaf. Dip in sauce and eat.
This dish is served for 4 people.
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