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Bánh xéo recipe

3 ratings

These thin and crispy turmeric pancakes – a street-food favourite in Vietnam – provide a savoury twist on sweet crêpes. They’re stuffed with prawns and beansprouts, plus loads of fresh herbs. Serve with a fiery homemade chilli dip – it’s got a kick! See method

Serves 6
Takes 55 mins plus chilling
180 calories / serving

Ingredients

75g brown rice flour
¾ tsp ground turmeric
150ml coconut milk
2 spring onions, finely sliced
8 tsp vegetable oil, for frying
2 shallots, thinly sliced
150g cooked king prawns
100g beansprouts

For the dipping sauce

1 red chilli, finely chopped
2 garlic cloves, finely chopped
2 tbsp caster sugar
1 tbsp rice vinegar
2 tbsp lime juice

To serve

butterhead lettuce
fresh herbs (we used coriander, mint and Thai basil)
lime wedges

Perfect with:

Cobra Premium Lager
The smoothness and maltiness of Cobra beer is a solid match for the fire and spice of warming Asian cuisine

Shop ingredients

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
755kj
180kcal 9%
Fat
9g 12%
Saturates
4g 19%
Sugars
7g 8%
Salt
1g 17%

of the reference intake
Carbohydrate 17.6g Protein 7.3g Fibre 1.7g

Method

Combine the flour, turmeric and ¼ tsp salt in a mixing bowl. Gradually whisk in the coconut milk, followed by 75-100ml water to make a smooth batter the consistency of single cream. Rest in the fridge for 1 hr.
Mix all the ingredients for the dipping sauce in a bowl, with 2 tbsp cold water. Set aside.
Stir the spring onions into the rested pancake batter. If it has thickened, loosen with a little water.
Heat 2 tsp oil in a large, non-stick lidded frying pan. Add the shallots and fry for 3-4 mins until beginning to soften. Remove from the pan and set aside.
Add 1 tsp oil to the pan over a medium heat. Add a thin layer of batter and swirl to coat. It should look lacey; if not, increase the heat. Cover, reduce the heat and cook for 2 mins, then cook uncovered for 2-3 mins more until the pancake is crisp underneath. Carefully slide a fish slice under the pancake, fold it in half and transfer to a plate. Repeat to make 6 pancakes.
Add 1 tsp more oil to the pan and fry the prawns and beansprouts for 2-3 mins, until the prawns are hot. Return the shallots to the pan then divide the mixture between the pancakes, opening them slightly to fill. Serve with the dipping sauce, with lettuce, herbs and lime wedges if you like.

See more Savoury pancake recipes