Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Filling
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 30 min
- Whisk 180 g rice flour, 250 ml water, 150 ml coconut milk, ½ tsp turmeric, ½ tsp salt; rest 30 minutes.
Fill · About 2 min
- Heat a little oil from 40 ml neutral oil. Fry one quarter of onion and shrimp from 250 g raw shrimp, peeled, 200 g bean sprouts, 100 g onion, sliced for 2 minutes. Add one quarter of batter in a thin layer and scatter sprouts.
Crisp · About 3 min
- Cover 2 minutes, uncover and fry 3 minutes until crisp and shrimp reach 63°C / 145°F. Fold in half; repeat three times.
Check: Look for this result: crisp and shrimp reach 63°C / 145°F.
Tips
- A thin batter layer gives the crepe its crisp edge.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use mushrooms instead of shrimp.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Banh Xeo close to serving.
FAQ
What matters most when making Banh Xeo?
A thin batter layer gives the crepe its crisp edge.
What can I substitute in Banh Xeo?
Use mushrooms instead of shrimp.
Can I prepare Banh Xeo ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Banh Xeo close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
