Bánh xèo (Vietnamese crepes with prawns and pork belly)

Name: Bánh xèo (Vietnamese crepes with prawns and pork belly)
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 300 g Pork belly (without rind); 7-10 Tbsp salt, sugar, pepper; 20–25 raw shrimps (without head and shell); 1 TABLESPOON Oil Öl; 500 g Mung bean sprouts; 7-10 Tbsp For the crepes:; 250 g Rice flour; 1 TEASPOON salt, 1 teaspoon turmeric; 375 ml Coconut milk (unsweetened); 1⁄8 l Mineral water; 2 Spring onions; 2-3 TABLESPOONS Oil Öl; 1 red chilli pepper; 100 ml Fish sauce; 150 g Sugar; 2-3 TEASPOONS Lime juice; 6 Stem(s) mixed Asian herbs (e.g. coriander, Thai mint, Thai basil); 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

300 g Pork belly (without rind)
7-10 Tbsp salt, sugar, pepper
20–25 raw shrimps (without head and shell)
1 TABLESPOON Oil Öl
500 g Mung bean sprouts
7-10 Tbsp For the crepes:
250 g Rice flour
1 TEASPOON salt, 1 teaspoon turmeric
375 ml Coconut milk (unsweetened)
1⁄8 l Mineral water
2 Spring onions
2-3 TABLESPOONS Oil Öl
1 red chilli pepper
100 ml Fish sauce
150 g Sugar
2-3 TEASPOONS Lime juice
6 Stem(s) mixed Asian herbs (e.g. coriander, Thai mint, Thai basil)
7-10 Tbsp Cling film

Directions

1
Rub pork belly with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar all around. Cover and leave to stand in the refrigerator for about 2 hours. Then preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Place the belly with the fat facing upwards in an ovenproof dish and cook in the oven for about 1 hour. Then switch the oven temperature down to 120°C (electric cooker/circulating air: 100°C/gas: see manufacturer) and cook for another hour. Remove from the oven and allow to cool slightly. Wrap tightly in foil and leave to cool in the refrigerator for 2-3 hours
2
Cut cold pork belly into thin slices. Rinse shrimps and pat dry. Season with salt and pepper. Heat the oil in a wok or large frying pan. Fry the prawns for 2-3 minutes. Season with salt and pepper. Leave to cool. Sort the sprouts, wash and spin dry well
3
For the crêpes, mix rice flour with approx. 1 teaspoon of salt and turmeric. Using a whisk, first stir in coconut milk, then mineral water. Pour through a fine sieve. Clean and wash spring onions and cut into thin rings. Stir the spring onions into the dough. Put the dough in a cool place for about 1 hour
4
For the dip, cut the chilli lengthwise and cut into rings with the seeds. Heat the fish sauce slightly in a pot and dissolve the sugar in it. Let it cool down. Stir in lime juice and chilli
5
Heat 1⁄2 TL oil in a coated pan with lid (approx. 28 cm Ø) at medium heat. Put 1 ladle of dough into the pan and swing the pan back and forth so that the dough is spread on the bottom of the pan. Cover the dough with 4-5 prawns and 5-6 pork belly slices and spread 1 handful of sprouts on one half
6
Put the lid on the pan and let it stand for 3-4 minutes. As soon as the underside has golden brown spots, fold the crêpe half over the other half without the sprouts. Lift the finished crêpe onto a plate or keep warm. Bake 3-4 more filled crêpes from the remaining ingredients. Wash the herbs, shake dry, pluck off the leaves and sprinkle on the crêpes. Add the dip
7
waiting time 4-5 hours