Bánh xèo

Ingredients12

• rice flour200 g
• coconut milk200 ml
• water250 ml
• ground turmeric1 tsp
• scallions3
• pork belly200 g
• shrimp200 g
• bean sprouts150 g
• yellow onion1
• vegetable oil3 tbsp
• fish sauce2 tbsp
• salt1 tsp

Method

1. Whisk rice flour, turmeric, salt, coconut milk, and water into a thin batter. Stir in thinly sliced scallions and rest 20 minutes.
2. Slice pork belly thinly and peel and devein the shrimp. Slice the onion thinly.
3. Heat a little oil in a nonstick skillet over medium-high heat. Add a few slices of pork, onion, and a couple of shrimp and cook until just colored.
4. Pour in a thin ladle of batter, swirl to cover the pan, and cook until the edges turn crisp and golden.
5. Scatter bean sprouts over one half, fold the pancake in half, and cook briefly until the sprouts wilt.
6. Repeat with the remaining batter and filling. Serve hot with fish sauce for dipping and fresh herbs and lettuce for wrapping.