Banh Xeo

Ingredients

• 200ml coconut milk, full fat
• 100ml water
• 30g tamarind paste
• 20g fish sauce
• 10g sugar
• 4 large eggs
• 200g shrimp, 41–50 count, peeled
• 150g pork belly, sliced 6mm
• 60g onion, sliced 6mm
• 60g mung bean sprouts
• 2 scallions, cut 4cm
• 2 Thai bird chilies, sliced
• For Batter
• 100g rice flour
• 50g tapioca starch
• 5g turmeric powder
• 5g kosher salt
• 180ml carbonated water

Method

1. 1
   Whisk batter ingredients until smooth and frothy; let rest 5 minutes.
2. 2
   Heat 15ml vegetable oil in 30cm non-stick skillet over high heat until just smoking.
3. 3
   Ladle 120ml batter into center; tilt and rotate to spread evenly to edges.
4. 4
   Arrange shrimp, pork, onion, and mung sprouts across half of crepe; cook 3 minutes until edges brown and crisp.
5. 5
   Crack egg onto empty half of crepe; let cook 2 minutes until white sets but yolk remains runny.
6. 6
   Fold crepe in half; transfer to serving plate.
7. 7
   Drizzle with sauce made from coconut milk, water, tamarind paste, fish sauce, and sugar; scatter scallions and chilies over top.