Sizzling Saigon Crepesbanh Xeo |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Ingredients:
dressing and garnish |
1/3 cup fish sauce |
1/4 cup warm water |
3 tablespoons juice from 2 limes |
2 tablespoons sugar |
2 fresh thai chiles , serrano, or jalapeno, seeds and ribs removed, chiles minced (see note) |
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon) |
2 heads red or green lettuce , washed and dried, leaves separated and left whole |
1 cup loosely packed fresh thai basil leaves (see note) |
1 cup loosely packed fresh cilantro leaves |
crêpes |
2 cups water |
1 3/4 cups rice flour (see note) |
1/2 cup coconut milk |
4 medium scallions , sliced thin |
1 teaspoon ground turmeric |
1/2 teaspoon salt |
5 tablespoons vegetable oil |
1/2 pound ground pork |
1 small onion , halved and sliced thin |
1/2 pound medium shrimp (31 to 40 per pound), peeled, deveined, and sliced in half lengthwise |
3 cups bean sprouts |
Directions:
1. Note: Rice flour is available at some supermarkets, but can also be found in natural food stores; you cannot substitute regular flour or cornstarch for the rice flour. Make sure to stir the coconut milk thoroughly to combine before measuring out the desired amount. Although we prefer the richer, more complex flavor of regular coconut milk, light coconut milk can be substituted. Adjust the spiciness of this dish by including the minced ribs and seeds from the chiles. If you can't find Thai basil leaves, substitute regular basil.
2. 1. For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
3. 2. For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
4. 3. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
5. 4. Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Following the illustrations below, scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
6. 5. Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.)
7. Note: Preparing Sizzling Saigon Crepes
8. 1. After quickly reheating the meat mixture, push it evenly over half of the skillet. Pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
9. 2. Once the crêpe is cooked, sprinkle 1/2 cup of the bean sprouts over the pork-shrimp side of the crêpe. Run a heatproof rubber spatula around the outer edge of the crêpe to loosen it from the pan, then gently fold the empty half of the crêpe over the bean sprouts.
|
|