Bánh Xèo

Bánh Xèo

Ingredients:
- 100g (3.5 oz) rice flour
- 30g (1 oz) all-purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp turmeric
- 120ml (4 fl oz) coconut milk
- 150ml (5 fl oz) water
- 300g (10.5 oz) pork belly, diced and cooked
- 200g (7 oz) prawns, diced and cooked
- sliced spring onions
- 100g (3.5 oz) bean sprouts
- lettuce, to serve
- fresh herbs, to serve
- nuoc cham, to serve

Method:
1. In a bowl, combine the rice flour, all-purpose flour, sugar, salt, turmeric, coconut milk, and water. Whisk until smooth to form your batter.
2. Heat a cast-iron or non-stick pan over medium-high heat. Add a little bit of neutral-flavoured oil, and once hot, pour in enough batter just to cover the bottom of the pan thinly. Distribute sliced spring onions, bean sprouts, cooked pork, and cooked prawns over the batter. Once the underside has developed colour and is crispy, fold the crêpe in half to form a half-moon shape.
3. Serve the crêpes alongside a generous helping of fresh, clean lettuce, picked herbs, and Nuoc Cham for dipping.

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