Bánh Xèo (Savoury Vietnamese Crepes Stuffed with Shrimp and Mushrooms)

Ingredients

• 2 cups bean sprouts 
• 1 cup coconut milk 
• 1 large clove garlic chopped
• 6  green onions sliced
• 4 servings herbs such as cilantro fresh
• 1 head lettuce separated
• 4 servings oil 
• 1 cup rice flour 
• 0.5 teaspoon salt 
• 4 ounces mushroom caps sliced
• 0.5 pound shrimp deveined peeled
• 0.5 teaspoon sugar 
• 0.3 teaspoon turmeric 
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Mix the flour, turmeric, salt, sugar, coconut milk and water until smooth and let rest for 30 minutes.
2. Heat 1 tablespoon oil over medium heat.
3. Add the shrimp, mushrooms, garlic and the whites of the green onions and saute until the shrimp is almost cooked, about 2-3 minutes and set aside.
4. Heat 2 teaspoons oil in the pan over medium-high heat.
5. Pour 1/2 cup of the batter in, swirl it around and sprinkle on 1/2 cup of the bean sprouts over half of the crepe followed by 1/4 of the shrimp and mushrooms and 1/4 of the greens of the green onions.
6. Drizzle 2 teaspoons of oil around the edges of the crepe.Reduce the heat to medium, cover and cook until the edges begin to brown, about 3-5 minutes.Uncover and cook until the bottom is golden brown, about 3-5 minutes.