It was one of those days where we will remember for the rest of our lives, it was totally unexpected and it was just what dreams are made of. My mum is ever so proud and she is still smiling to this day with all her friends, showing off … : )
Banh Xeo is a Vietnamese crepe with pork and prawns with beansprouts, eaten with plenty of salad leaves as a wrap with all sorts of herbs such as coriander, fish mint, sweet basil and so on. You dip it in a lovely sweet, chilli fish sauce dip and celebrate!
400g Rice Flour - (you can buy Banh Xeo mixture in a packet - its 400g of rice flour and 10g Tamarind)
10g Turmeric Powder
1 Large can Coconut Milk (check label - should have over 80% coconut milk)
1 can of Coconut Juice
Bottle of Beer
2 tsp Pork Flavouring Granules
A pinch of sugar
A pinch of salt
King/ Tiger Prawns
Pork – (marinade is optional - red wine, pepper, fish sauce, sugar, garlic )
3 Crabs Fish Sauce
Chilli, Garlic – blend together or chop very finely
Marinade the pork slices in some red wine, fish sauce, garlic, pepper and sugar and after about half an hour – fry it off in a pan. Leave to the side.
Peel the prawns and perhaps slice it up if you are on a budget so that there are little chunks of of prawns all over. If you are cooking for many people, it’s a good idea to pre fry the prawns just til they are about done and leave to the side
Mix all the batter ingredients together – the batter should be very runny and light then add the spring onions once its all combined.
Once you are ready and have all your ingredients ready by the stove.
Heat your good non stick pan til you can feel it warm/ hot as you wave your hand over it. Then turn your hob down a notch so that you don't over heat and burn everything.
Pour in half a ladle of batter
Add the prawns
Add the pork
Add the beansprouts
Put a lid over it – this will cook the filling -
After about a minute or two you can check that the batter has crisped up and browned at the bottom – (if you haven't precooked the prawns then watch that its all pink and opaque - then its done). At this point you can turn the pancake over and its ready to serve.
Serve with plenty of salad leaves, herbs and a bowl of dipping sauce for every person.
Perfect for dinner parties of 6-8
When you finish one, someone goes and makes another (usually the host – he he) – its great if you had one of those portable stoves on the table and people can do them as you go.