Bánh Xèo Hải Sản (Seafood Bánh Xèo)
85% chuẩn vị · Vietnamese
A delightful variation of Bánh Xèo from the Mekong Delta, featuring a medley of fresh seafood like shrimp, squid, and sometimes crab, combined with the traditional bean sprouts and herbs.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour2 cups
- Turmeric powder1 tsp
- Coconut milk1 can (13.5 oz)
- Water2 cups
- Salt1 tsp
- Sugar1 tsp
- Shrimp (peeled, deveined)1/2 lb
- Squid (cleaned, sliced)1/4 lb
- Optional: Crab meat or small scallops1/4 lb
- Bean sprouts2 cups
- Scallions (chopped)1/4 cup
- Vegetable oilfor frying
- Lettuce leavesfor serving
- Fresh herbs (cilantro, mint)for serving
- Nuoc cham (fish sauce dipping sauce)for serving
Các bước
- 1
Prepare the batter as in the classic recipe: whisk rice flour, turmeric, coconut milk, water, salt, and sugar. Let rest for 30 minutes.
- 2
Prepare the seafood: peel and devein shrimp, clean and slice squid. If using crab or scallops, prepare them.
- 3
Heat a large non-stick skillet over medium-high heat. Add 1 tbsp of oil.
- 4
Add shrimp, squid, and any other seafood. Stir-fry briefly until shrimp turn pink and squid is opaque. Remove seafood from pan and set aside.
- 5
Add a little more oil if needed. Pour about 1/2 cup of batter into the pan, swirling to coat the bottom thinly. Cook for 2-3 minutes until edges crisp.
- 6
Return the cooked seafood to one half of the crepe. Add a generous amount of bean sprouts. Sprinkle with scallions.
- 7
Cover and cook for 1-2 minutes. Fold the crepe in half. Cook for another minute until golden and crispy.
- 8
Slide the bánh xèo onto a plate. Repeat with remaining batter and filling.
- 9
Serve hot with lettuce leaves, fresh herbs, and nuoc cham.
