Banh Xeo Vietnamese Crepe

As i ran out of idea what to cook (getting bored of the same old dishes), i chance upon this recipe from the net while fishing for some Thai dishes.

Simple yet yummy. Give it a try?

Unfolding of the recipe from the net
makes 2 crepes

Crepes
1/2 cup rice flour
1/2 cup water
1/4 teaspoon turmeric
pinch of salt
vegetable oil for frying

Filling
2 ounces small shrimp
2 ounces sliced roast pork
2 scallions, sliced
1 cups bean sprouts
.
You could also play around with the ingredients
Here my own twist
.
Filling
2 ounces small shrimp
2 ounces minced pork (seasoned with a little of each fish sauce, salt & pepper, soya sauce, chilli flakes, cumin)
1 stick of crabmeat
1/2 cup of corn

Wrap
leafy lettuce leaves
fresh herbs such as mint, Thai or Vietnamese basil (optional) and cilantro

dipping sauce (refer below)

Method
In a bowl mix the rice flour, water, turmeric and salt.

Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels. Serve with lettuce and herbs and dipping sauce.

Enjoy!

Nuoc cham dipping sauce
2 teaspoons sugar
1 teaspoon chili paste or a chopped red chili
2-3 Tablespoons fish sauce
1-2 T lime juice (or lemon juice)
1/4 cup water1 clove garlic, minced

Mix all the ingredients, taste and make any adjustments to your liking.

Walla, the dipping sauce