Banh Xeo (Vietnamese crepes)

    25 min

    Bright yellow banh xeo stuffed with prawns and crispy beansprouts are rolled up in lettuce leaves in this Vietnamese street snack recipe. Serve with fresh herbs and an Asian dipping sauce if you like.

    7 people made this

    Serves: 4 

    • Crepe batter
    • 160g rice flour
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground turmeric
    • 240ml coconut milk
    • 120ml water
    • Filling
    • 2 tablespoons vegetable oil, divided, or as needed
    • 2 tablespoons minced shallot
    • 2 cloves garlic, minced, or more to taste
    • 350g fresh prawns, peeled and deveined
    • 2 tablespoons fish sauce, or more to taste
    • salt to taste
    • 450g beansprouts
    • 4 lettuce leaves, or as needed

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Mix rice flour, sugar, 1/2 teaspoon salt and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
    2. Heat 1 1/2 tablespoon oil in a large pan over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add prawns; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
    3. Preheat oven to 110 C / Gas ¼.
    4. Wipe the pan and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 mug into the hot pan, swirling to coat the bottom. Lay 3 or 4 of the cooked prawns on the bottom half of the crepe. Top with a small handful of beansprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
    5. Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
    6. Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

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    Reviews in English (1)


    OMG these are so addictive. I used tofu and mushrooms instead of shrimp. Simply fresh and delicious! I used superfine Thai white rice flour as well as brown rice flour. Both times I needed a bit more water, but with the brown rice I needed about one whole cup of water. I had to use soy instead of fish sauce due to allergies.  -  12 May 2017  (Review from Allrecipes US | Canada)