Vietnamese Banh Xeo with Shrimp and Herbs

Ingredients

• 1/2 cup rice flour
• 1/2 cup coconut milk
• 1/2 cup water
• 1/2 teaspoon turmeric
• 1/4 teaspoon salt
• 1 tablespoon neutral oil
• 4 ounces shrimp, peeled
• 3 ounces pork belly, thinly sliced
• 1 cup bean sprouts
• 2 scallions, sliced
• 1 cup lettuce and mixed herbs
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar

Steps

1. Whisk rice flour, coconut milk, water, turmeric, and salt into a thin batter. Stir together fish sauce, lime juice, sugar, and 1 tablespoon water for dipping.
2. Heat half the oil in a nonstick skillet. Cook pork for 3 minutes, then add shrimp and cook until opaque; transfer to a plate.
3. Add remaining oil and pour in half the batter, swirling into a thin pancake. Scatter over half the pork, shrimp, sprouts, and scallions.
4. Cover and cook for 4 minutes until the underside is crisp and the filling is fully cooked, then fold in half. Repeat for the second pancake.
5. Serve hot with lettuce, herbs, and dipping sauce.

Allergen note: Contains fish, shellfish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.