Bánh Xèo Tôm Nhảy (Jumping Shrimp Crepes)
85% chuẩn vị · Vietnamese
A regional variation from Central Vietnam, featuring small, fresh, 'jumping' shrimp that are cooked directly in the crepe batter, giving them a distinct sweet flavor and tender texture.
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 flour250g
- Turmeric powder1 tsp
- Coconut milk400ml
- Water200ml
- Fresh small shrimp (head-on, 'jumping' shrimp)250g
- Scallions4 stalks
- Shallots1 bulb
- Garlic1 clove
- Fish sauce3 tbsp
- Sugar1 tbsp
- Vegetable oilfor frying
- Fresh herbs (perilla, mint, basil)for serving
- Lettuce leavesfor serving
Các bước
- 1
Prepare the batter: Combine rice flour, turmeric, coconut milk, and water. Add finely chopped scallions (green parts only) and let rest for 30 minutes.
- 2
Prepare the dipping sauce (nước chấm) as per the classic recipe.
- 3
Clean the small shrimp, leaving shells on for extra flavor and texture. Mince shallots and garlic.
- 4
Heat a lightly oiled crepe pan over medium-high heat. Add minced shallots and garlic, sauté briefly. Add a portion of the small shrimp and cook for about 30 seconds until they start to turn pink.
- 5
Pour a thin layer of batter over the shrimp and shallots, tilting the pan to spread evenly. Cook for 2-3 minutes until the edges are golden and crispy.
- 6
Fold the crepe in half and slide onto a serving plate. Repeat with remaining ingredients.
- 7
Serve immediately with fresh herbs, lettuce, and dipping sauce.
