BANH XEO (VIETNAMESE CREPE)

Banh Xeo (Vietnamese Crepe) image

Provided by Food Network

Time 40m

Yield six 8-inch crepes

Number Of Ingredients 17

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One 14-ounce banh xeo (pancake flour) powder mix
1 teaspoon curry powder
2 ounces coconut cream
Vegetable oil, for cooking
1 head green cabbage, shredded
1 large carrot, shredded
2 cups bean sprouts
18 ounces cooked and shredded chicken breast
Eighteen 31/35 white shrimp, butterflied
18 pieces butter lettuce
18 sprigs each fresh cilantro, basil and mint
Mung's Gourmet Nuoc Cham Sauce, recipe follows
8 ounces granulated sugar
5 fluid ounces white vinegar
4 fluid ounces fish sauce (good quality)
2 1/2 ounces sambal chile paste
1/2 ounce crushed garlic (8 cloves)

Steps:

Combine the mix with the curry powder and coconut cream in a bowl.
Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary.
Add the cabbage, carrot, bean sprouts, chicken and shrimp to each crepe and fold in half.
Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce.
Mix together the granulated sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until sugar dissolves.