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Crispy Bánh Xèo Vietnamese Crepes Recipe with Easy Shrimp Filling

crispy Bánh Xèo Vietnamese crepes - featured image
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Crispy Vietnamese crepes with a golden, lacy edge filled with succulent shrimp and fresh herbs, served with a tangy nuoc cham dipping sauce. Perfect for quick, flavorful meals or entertaining guests.

Ingredients

Scale
  • 1 cup rice flour
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1 1/4 cups coconut milk (full-fat or light)
  • 1/2 cup cold water
  • 12 large shrimp, peeled and deveined
  • 1/2 cup mung bean sprouts
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh Vietnamese herbs: mint, cilantro, and Thai basil
  • Butter lettuce or rice paper for wrapping (optional)
  • Nuoc cham dipping sauce:
  • 1/4 cup fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 small red chili, thinly sliced (optional)

Instructions

  1. Prepare the Batter: In a large bowl, whisk together rice flour, turmeric powder, and salt. Slowly add coconut milk and cold water, whisking until smooth and free of lumps. Let rest for at least 15 minutes.
  2. Prepare the Shrimp Filling: Heat vegetable oil in skillet over medium heat. Sauté onion and garlic until fragrant and translucent, about 3 minutes. Add shrimp, season with salt and pepper, and cook until pink and cooked through, about 2-3 minutes per side. Remove and set aside.
  3. Cook the Crepes: Wipe pan clean and heat over medium-high. Add a teaspoon of oil, swirl to coat. Pour batter thinly into pan using a ladle or 1/3 cup measure, tilt to spread evenly. Quickly add shrimp pieces, mung bean sprouts, and cooked onion on one half of the crepe.
  4. Let it Crisp: Cook until edges are bubbly and golden brown, about 3-4 minutes. Crepe should lift easily and sound crisp when tapped.
  5. Fold and Serve: Fold crepe in half over filling. Slide onto plate and keep warm. Repeat with remaining batter and filling.
  6. Make the Nuoc Cham Sauce: Whisk fish sauce, lime juice, water, sugar, garlic, and optional chili until sugar dissolves. Adjust taste as needed.
  7. Serve: Arrange crepes on platter with fresh herbs and lettuce or rice paper. Serve with nuoc cham dipping sauce.

Notes

If crepes aren’t crispy enough, ensure batter is thin and pan is hot before pouring. Don’t overcrowd pan with filling. If batter thickens after resting, whisk in a little water before cooking. For extra crispiness, finish under broiler 1-2 minutes but watch carefully to prevent burning. Leftovers keep up to 2 days refrigerated; reheat in skillet to maintain crispiness.

Nutrition

Keywords: Bánh Xèo, Vietnamese crepes, shrimp crepes, crispy crepes, Vietnamese recipe, easy shrimp filling, nuoc cham sauce, gluten-free, Vietnamese street food

Find it online: https://jodierecipes.com/crispy-b-a-nh-x-e-o-vietnamese-crepes-recipe-with-easy-shrimp-filling/